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Olive oil & banana blender cake with tahini chocolate ganache f

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!
Course Brunch, Dessert, Sweet
Cuisine American, Mediterranean
Keyword banana, blender, cake, olive oil
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 1 loaf
Author The Hungry Bites


  • 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)


  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.