The idea was to experiment on banana bread. Which I did and actually that cake turned out very good too, but will check that out later. Now, that last banana in the fridge… I kept the whole bunch in the fridge – don’t ask why- for quite some time, so, throwing away that last brown mushy banana, didn’t feel right for some odd reason. To be honest, I just messed around with all I had in the kitchen and ended up with this rather interesting, sugar-and guilt-free cake, that successfully passed the test. Enjoy.
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Ingredients
- 200gr. self-raising flour
- 1 ripe banana
- 100gr. honey
- 150 tahini
- 2tbsp butter, room temperature
- 2 eggs
- 2tbsp greek yogurt
- 100gr. pecans
- 2tbsp cocoa powder
- Nutella
Directions
- Preheat the oven, air 170°C.
- Mash the banana.
- In the mixer, combine the banana and the butter.
- Add the eggs one by one.
- Add the cocoa powder, yogurt, tahini, pecans and honey.
- Gradually add the flour.
- Lay half the batter in the form, cover with a layer of nutella and then add the remaining cake batter
- Bake for about an hour.
Healthy pecan, banana, tahini cake with nutella, no artificial sugar added
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