Plant BasedMedium · Room Temp
Tahini Swirl Buckwheat Banana Cake
A naturally gluten-free banana cake made with nutty buckwheat flour and swirled with creamy tahini for a beautiful, plant-based dessert that is anything but boring.
Prep
15 min
Cook
35 min
Total
50 min
Method
1
Position a rack in the center of the oven and preheat to 180°C (350°F). Line the bottom and sides of an 8-inch round cake pan with parchment paper and lightly grease the sides.
2
In a large bowl, whisk together the buckwheat flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon until evenly combined. Set aside.
3
4
Add the sunflower oil, maple syrup, and vanilla extract to the mashed bananas and whisk until fully combined.
5
Pour the wet banana mixture into the bowl of dry ingredients. Fold gently with a spatula until a uniform batter forms — stop as soon as no dry streaks remain. Do not overmix.
6
Pour the batter into the prepared pan and spread it evenly with the spatula.
7
In a small bowl, stir together the tahini and the remaining 2 tablespoons of maple syrup until smooth. Drop large spoonfuls of the tahini mixture over the batter surface.
8
Using a wooden toothpick or skewer, drag through the tahini drops in wide, lazy circles to create a marbled swirl pattern across the top.
9
Sprinkle sesame seeds evenly over the swirled surface if desired.
10
Bake for 30–35 minutes, until the top is deep golden and set, and a toothpick inserted into the center comes out clean.
C
Nutri-Score
Fair balance
A–E · lower is better · score 8
Calories
374
per serving
Calorie-dense · 374 kcalSource of fibre · 5gLow saturated fat · 2g
Protein
9g
Carbs
59g
Fat
14g
Sat. fat
2g
Fiber
5g
Sugar
17g
Sodium
674mg
Dairy FreeEgg FreePlant BasedVeganDigestive SupportGeneral WellnessHeart HealthyBalanced DietPlant Forward
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.2
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.1m³
Land
21Pt
Runoff
0.06g P
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
4
Umami
7
Sweet
3
Salty
1
Sour
3
Bitter
2
Spicy
Textures
MoistTender
Aromas
CaramelEarthyNuttyWarm Spice
Safety & Storage
Cross Contamination
Use separate mixing bowls, whisks, and spatulas when combining dry ingredients and wet ingredients to prevent cross-contact with other allergen-containing foods in shared kitchen spaces.
If preparing this cake in a facility that also processes tree nuts or peanuts, thoroughly clean all equipment and surfaces to prevent cross-contact with sesame allergens.
Handling
Raw flour in the batter may contain bacteria such as E. coli. Ensure all ingredients are properly mixed and the cake is fully baked to the recommended internal temperature.
Cooking Temperature
Bake at 180°C (350°F) for 30-35 minutes until a toothpick inserted in the center comes out clean. Underbaking may result in raw batter remaining in the center.
Storage
Store cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. The presence of gluten from all-purpose flour reduces shelf stability compared to fully gluten-free baked goods.
Allergen Warning
This recipe contains both sesame (tahini and seeds) and gluten (all-purpose flour). It is NOT suitable for individuals with sesame allergies or celiac disease/gluten intolerance unless all-purpose flour is substituted with a certified gluten-free alternative.
High Risk Population
For immunocompromised individuals, pregnant individuals, or young children, ensure the cake is stored properly after cooling to prevent mold growth or bacterial contamination.
Pro Tips
Technique
For the most gorgeous swirl, don't overthink it — drop your tahini spoonfuls in a loose pattern across the batter, then drag your skewer in one continuous slow motion per line. Think lazy figure-eights, not aggressive spirals. The batter wants to cooperate, trust it.
Substitution
Want more protein? Swap in ¼ cup of almond or cashew flour for ¼ cup of the all-purpose flour — it keeps the texture tender while bumping up the nutrition profile without any weird aftertaste.
From the chef
Buckwheat flour brings a deep, earthy nuttiness that pushes back against the banana's sweetness in exactly the right way — this is not a bland banana bread situation. The batter comes together fast: mash ripe bananas smooth, fold in the dry mix, done. Then the tahini swirl happens. Stir two tablespoons with maple syrup until glossy, drop spoonfuls over the batter, drag a skewer through in lazy loops. It bakes into marbled ribbons of roasted sesame flavor that run through every slice. Crunchy sesame seeds on top finish it. Looks impressive, takes about ten minutes of actual work.
TagsPlant BasedVeganBananaTahiniBuckwheatBakingGluten Free FriendlySweet
AllergensWheatGlutenSesame
Source: generated · June 12, 2026