Not quite paleo, these easy banana cakes are a high protein alternative to pancakes. Made with tahini (sesame seed paste) they have lots of calcium too.
6 very ripe bananas
6 eggs, separated
1 cup black tahini (you can substitute this for regular tahini if you can’t get black tahini)
1/4 cup almond meal
1/4 cup sesame seeds
1/4 cup almond meal and polenta mixed together.
To serve: fresh fruit salad or fruit compote, and yoghurt.
Preheat oven to 150 degrees Celcuis.
Grease a baking tray (a sponge roll tin is ideal – you need a tray with side walls for this recipe. Sprinkle with polenta and almond meal mixture and set aside.
Blend bananas and tahini together in a food processor, or mash the bananas and use a whisk to combine with tahini.
Whisk in egg yolks.
Fold in almond flour and sesame seeds.
In clean bowl, whisk egg whites until they form soft peaks. Fold the whites into the banana mixture.
Pour the mixture onto the tray and bake until firm to the touch (around 5 – 15 minutes depending on how thick the tray is).
Slice the cakes into squares or triangles and layer on a plate with fresh fruit or compote and yoghurt. Drizzle with syrup – we like Chantal Organics apple syrup.