Blogger Sarah Bolla of Lemon Fire Brigade uses oil and silken tofu to create these deliciously moist, grown-up, dairy-free cakes. Slideshow: More Dairy-Free Recipes
Preheat the oven to 350°. Oil four 4-by-2-inch loaf pans and arrange them on a large rimmed baking sheet. In a spice grinder, pulse the sesame seeds into a powder. In a medium bowl, whisk the ground sesame seeds with the flour, cocoa powder, baking soda and salt.
In a food processor, combine the bananas with the tofu and lemon juice and puree until smooth. In a large bowl, beat the eggs with the sugar until pale. Beat in the banana mixture, almond milk and vanilla. Beat in the dry ingredients in 3 additions until uniform in color; do not overbeat.
Scrape the batter into the 4 prepared pans and smooth the tops. Sprinkle the turbinado sugar and black sesame seeds on top. Bake the cakes for 40 to 45 minutes, until a toothpick inserted in the center of each loaf comes out with a few moist crumbs attached. Let the cakes cool completely, then turn them out onto a platter.
The cakes can be refrigerated for up to 3 days. Return to room temperature before serving.
i used a square pan since I didn’t have any loaf pans- I used whole sesame seeds instead of tahini, peanut butter and yogurt instead of tofu and mixed it by hand to and it came out great!