This weekend is bound to be one for the books. The first Snowpocalypse of the year is underway, and an even more monumental event is slated to occur in the coming hours: MY BACHELORETTE PARTY.
That’s right, folks, even the force of nature that is this godforsaken blizzard can’t keep me from taking the train uptown to drink a problematic amount of whiskey and be a basic bachelorette with some of the people I love most. We even have a hashtag. It’s one of THOSE events.
While I fear for the hangover (and the train ride home) that awaits me tomorrow, I am prepared. I am preemptively hydrating. I am packing multiple pairs of socks for treks through the snow and an extra change of clothes, just in case I am stranded uptown until the end of time.
And I am lining my stomach with this cake, which will also make an appearance at the party if I am able to refrain from consuming the whole thing.
By this point, I have sufficiently expressed my love for tahini and peanut butter, so it should come as no surprise that I am still trying to find ways to put them in everything I eat. Today, I’ve packed those healthy fats into a single recipe, along with black sesame seeds and bananas, to make a quick bread-cake hybrid that is truly wondrous. The different flours give it a complex flavor; the tahini makes it (gross word alert!) moist and lends nuttiness. And black sesame seeds are just PRETTY, okay? (They also add a lot of depth. Don’t skimp on ‘em even if you’re less concerned with aesthetics!)
I adapted this recipe a significant amount from the original I found by Sarah Jampel on Food52, but I did happen to have both almond flour and buckwheat on hand. (To make buckwheat flour, I just blended some buckwheat groats in a food processor until finely ground). Let me know if you try the recipe with other alternative flours—I’d love to hear how it turns out!
I’m off to weather the storm. I’ll be the girl on the train wearing five scarves and eating sesame banana bread with my hands, in case you were wondering. Wish a biddie luck.
- 3/4 cup whole wheat flour (all-purpose works, too)
- 1/4 cup almond flour
- 1/4 cup buckwheat flour
- 1/2 cup sugar, plus more for sprinkling
- 2 Tbsp. black sesame seeds, plus more for sprinkling
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt, plus more for sprinkling
- 2 eggs
- 1/4 cup tahini
- 6 Tbsp. kefir or buttermilk
- 4 Tbsp. coconut oil, melted
- 2 large bananas, mashed (about 1 cup)
- 1/2 cup peanut butter
- Preheat the oven to 350° F. Grease a baking pan with coconut oil, butter, or cooking spray (my pan was 8 x 6 x 2 inches).
- In a medium bowl, whisk together the flours, sugar, sesame seeds, baking powder, baking soda, and salt. In another bowl, whisk the eggs with the tahini, kefir, coconut oil, and mashed banana and stir until combined. Mix the dry ingredients into the wet a little at a time until just incorporated.
- Scrape the batter into the prepared pan. Spoon the peanut butter on top of the batter and swirl with a fork or knife. Top with a sprinkling of sugar, sesame seeds, and salt. Bake for 45 minutes to an hour, until a tester stuck into the center of the cake comes out clean. Let cool completely before turning out of the pan.