Banana Sesame Cake Cubes


Ooosh I can’t get enough of these salty-sweet delightful little cakes. The sesame oil hits you with unexpected depth of flavour, while the sesame seed crust adds a moreish texture, which contrasts against the soft and moist cake inside. If you don’t have a square muffin tin you can use a regular cupcake tray, or a whole 22cm cake.

Makes 12


3 tbsp toasted black sesame seeds

3 tbsp toasted white sesame seeds 

185g all-purpose plain white flour

60g ground almonds

2 tsp baking powder

1 ½ tsp baking soda

1 tsp cinnamon

½ tsp fine salt

125g soft brown sugar

500g peeled ripe bananas (about 5)

65ml light olive oil

65ml sesame oil


Preheat the oven to 180 degrees celsius on fake bake. Grease 12 holes of a round or square cupcake tray very well.
Combine the 2 types of sesame seeds together in a small bowl and then scatter them into the greased cupcake holes to evenly coat the base and sides.
Now make the cake batter. Combine the flour, ground almonds, baking powder and soda, cinnamon and salt in a bowl and set aside.
In the bowl of a stand mixer with the whisk attachment beat the brown sugar, banana and oils until pale and well combined. Now by hand using a silicone spatula gently fold in the dry ingredients. Divide the batter evenly between the cupcake holes and bake for 15-20 minutes until golden and a knife inserted comes out clean.
Allow the cakes to cool in the tray for 10 minutes before turning out onto a cooling rack.
Serve slightly warm or at room temperature with a dollop of mascarpone, creme fraiche, yogurt or ice cream.
Refrigerate in an airtight container for up to 3 days.