Olive oil & banana blender cake with tahini chocolate ganache

Super easy recipe for moist and delicious banana cake made with olive oil. The tahini chocolate ganache adds an extra level of richness!

This cake is made in a blender. Yes people, in a blender! But even if you don’t have a blender, don’t worry, because it can also be made in a food processor, or with a mixer, or even by hand. Talk about versatility, ha? So, maybe I should have just called it easy olive oil and banana cake, but since the blender option is the easiest of all, it justifies the name. The tahini chocolate ganache has an intense chocolate taste with subtle and earthy undertones from the tahini which pairs perfectly with the fruity flavor of the banana cake, resulting in an irresistible dessert. I decided to use tahini instead of cream as a healthier option when making the ganache. Cream has a lot of saturated fat so when I get the chance to use something healthier instead, I do. 🙂  In one of my previous cakes, this olive oil and tahini chocolate vegan cake, I also used tahini, but in the batter, something which made the cake very tender and moist, with a wonderful texture. And for all of you who may don’t like tahini, keep in mind that when it gets mixed with cocoa or chocolate it loses its strong taste, so you may find that you actually like it!

How to make this cake:

If you decide to use the blender you have two options. Either you’ll put everything in the blending jar (the flour last!) and blend until smooth, or you’ll just blend the liquids with the bananas and sugar, and then fold in the flour with a spatula. The first option is the easiest with the minimal clean-up since you’ll only use the blender, but you may have to stop the blender a few times and help everything inside get moving with a spoon. I’ve done it both ways and it works just fine, though if you don’t have a powerful blender I’d suggest the second option.

If you use a food processor then just add everything inside and process until smooth. Don’t overwork the mixture though, since this will result in a tougher cake.

If you decide to use a mixer or just do it by hand, you’ll have to mash the bananas with a fork and then add the sugar and all the liquids and beat with the mixer or with a whisk until smooth. Add the flour last and fold it gently using a spatula.

Some notes/tips:

Use very ripe bananas to get maximum flavor, aroma, and sweetness.

I roughly chopped some chocolate to put it inside the cake, but since the pieces were too big they ended up at the bottom, despite coating them with flour prior adding them to the cake batter. After carefull thought (I don’t take things lightly when chocolate is involved) I decided that chopped chocolate is not needed inside the cake since the tahini chocolate ganache adds a significant amount of chocolate flavor in this recipe, but if you must have chocolate inside the cake too, then I’d recommend plain old chocolate chips.

Similar recipes:
Mocha, caramel & peanuts mousse cake (AMAZING!!!!)
Tahini and chocolate fudge popsicles (V & GF)

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Olive oil & banana blender cake with tahini chocolate ganache

Prep Time

15 mins

Cook Time

55 mins

Total Time

1 hr 10 mins

 

Super easy recipe for moist and delicious banana cake made with olive oil. The tahini chocolate ganache adds an extra level of richness!

Course: Brunch, Dessert, Sweet

Cuisine: American, Mediterranean

Keyword: banana, blender, cake, olive oil

Servings: 1 loaf

Author: The Hungry Bites

Ingredients

• For the cake:
• 1 cup (250 grams) ripe bananas
• 1/4 cup (60 grams) milk
• 1 tablespoon (15 grams) lemon juice
• 2 large eggs (about 120 grams)
• The zest from half lemon or lime
• 1 teaspoon vanilla
• 1/2 cup (100 grams) olive oil
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 1/2 cups (200 grams) flour (measured unsifted, then sift)
• 3/4 cups (170 grams) sugar
• Optional: 1/2 cup chocolate chips, tossed with a teaspoon of flour
• Some chopped roasted almonds for topping.
• 
  
• For the tahini chocolate ganache:
• 5.3 oz (150 grams) chopped chocolate, 55% cocoa
• 3 tablespoons (45 grams) tahini
• A pinch of salt
• 1/4 teaspoon cinnamon
• 1 teaspoon honey or agave
• 
  
• One loaf pan approximately 10 x 4 inch (25cm x 11cm)

Instructions

1. Preheat your oven to 350°F (175°C).

   Oil and flour or line with baking paper your baking pan.

2. Measure and sift your flour.

   Add the bananas, milk, lemon juice, eggs, zest, vanilla, olive oil, cinnamon, salt, baking powder and baking soda in the blending jar.

3. You can blend everything until smooth transfer in a bowl and fold in the flour with a spatula, OR you can add the flour in the blending jar, blend for a few seconds and if you notice that some flour is stuck on the surface stop the blender and stir with a spoon or a spatula. Blend for some more seconds and repeat if needed.

   If using chocolate chips, toss them with a bit of flour in a bowl, add them inside the jar and stir with a spoon.
   

4. Pour batter into the baking pan and bake for 55 minutes or until a toothpick inserted in the center of the cake comes out clean.

   Cool on arack for 10 minutes, unmold and let it cool completely.
   

5. For the ganache, melt everything together in a small saucepan over low heat, or in the microwaves, stirring until smooth.

   When the cake has cooled and the tahini chocolate ganache is lukewarm but pourable, pour over the cake. Sprinkle with chopped almonds.
   

6. Eat!

Recipe Notes

If your tahini is very thick you may have to add a teaspoon of olive oil to the ganache.

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