Sesame Cakes
These sesame cakes are the easiest breakfast cakes you'll ever make. They come together with just two ingredients and bake into a crunchy or chewy texture that makes it hard to stop at just one.
Servings: 5 (4-inch/10-cm) cakes
Calories: 356kcal
Instructions
- Preheat the oven. Arrange a rack in the middle of the oven. Heat the oven to 350°F/175°C.
- Mash the bananas. Add the bananas to a medium bowl and mash them with a fork until there are no lumps left. You can also use a potato masher if you have one.
- Stir in the sesame seeds. Add the sesame seeds to the mashed bananas and mix until well combined. The mixture won't be as thick as regular oatmeal cookie dough, but it will be thick enough to hold the shape of a cookie/cake once it's on the baking sheet.
- Shape the mixture. Line a baking sheet with a piece of parchment paper. Set a ring cookie cutter on the parchment paper, fill it with the banana-sesame mixture, and flatten it out with the back of a spoon. Repeat until all the mixture is used up. I used a round 4-inch/10-cm cookie cutter and got five cakes.
- Bake. Transfer the sesame cakes to the oven and bake them until golden brown, for about 30 minutes. The sesame cakes will be crispy on the outside and chewy on the inside.
- Store. Leftover sesame cakes keep well in an airtight container in a cool dark place for up to 5 days or in the refrigerator for up to 2 weeks. For longer-term storage, freeze in an airtight container for up to 1 month.
Notes
*I used white hulled sesame seeds.
**Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
Nutrition
Serving: 1of 5 | Calories: 356kcal | Carbohydrates: 22g | Protein: 11g | Fat: 29g | Fiber: 9g | Sugar: 5g