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Baked banana tahini cocoa cake Calories
Fiber-containing cake with tahini, cocoa, and banana
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 slice (medium) of Baked banana tahini cocoa cake (75 g) has 215 calories. That works out to 286 calories per 100 g. It contains 26.9 g of carbs, 4.6 g of protein, 10.6 g of fat and 3.9 g of fiber. Its 0.4 mg of Copper covers 40% of the Daily Value. Its glycemic index is 52 (medium), so it raises blood sugar at a moderate pace.
Baked banana tahini cocoa cake Nutrition Facts
Selected: 1 slice (medium) · 75 g
215
KCAL / 75G
Carbs
26.9g
· 10% DV
Protein
4.6g
· 9% DV
Fat
10.6g
· 14% DV
Fiber
3.9g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 49% · Protein 8% · Fat 43%
Baked banana tahini cocoa cake nutrition facts table · 1 slice (medium) (75 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 215 kcal | |
| Total fat | 10.6 g | 14% |
| Saturated fat | 1.59 g | 8% |
| Trans fat | 0 g | |
| Sodium | 116 mg | 5% |
| Total carbohydrate | 26.9 g | 10% |
| Fiber | 3.9 g | 14% |
| Protein | 4.6 g | 9% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Slice of Baked banana tahini cocoa cake?
| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 75 g | 215 kcal |
| 1 piece (mini) | 35 g | 100 kcal |
| 1 slice (thin) | 45 g | 129 kcal |
| 1 serving (medium) | 75 g | 215 kcal |
| 1 cup (diced) | 95 g | 272 kcal |
| 100 g | 100 g | 286 kcal |
| 1 slice (thick) | 110 g | 315 kcal |
| 1 piece (large) | 140 g | 400 kcal |
| 1 serving (large) | 150 g | 429 kcal |
Calculated from 286 calories per 100 g.
Frequently Asked Questions About Baked banana tahini cocoa cake
How do you make baked banana tahini cocoa cake?
Baked banana tahini cocoa cake is made by mixing mashed banana, tahini and cocoa into a cake batter with the recipe’s dry ingredients, then baking it. Recipes differ on eggs and sweeteners, but ripe bananas help the crumb stay moist and add sweetness.
Can you make baked banana tahini cocoa cake without added sugar?
Yes, baked banana tahini cocoa cake can be made without added sugar, especially with very ripe bananas. The result will taste less sweet and more cocoa-forward, so choose soft, heavily speckled bananas rather than firm, barely ripe ones.
What kind of bananas work best in baked banana tahini cocoa cake?
Very ripe bananas work best in baked banana tahini cocoa cake. Their soft texture makes them easy to mash, and their sweetness and moisture blend into the batter more readily than those of green or just-ripe bananas.
Can you replace tahini in baked banana tahini cocoa cake?
Yes, smooth peanut or almond butter can replace tahini in baked banana tahini cocoa cake, though each gives the cake a different flavour. A neutral oil may work in some recipes, but it will not provide tahini’s distinctive toasted-sesame taste.
Why is my baked banana tahini cocoa cake dense or gummy?
Baked banana tahini cocoa cake can be naturally denser and moister than a plain sponge because banana and tahini make a substantial batter. A gummy centre may mean it needs more baking, contains too much banana, or was overmixed.
How should you store baked banana tahini cocoa cake?
Store baked banana tahini cocoa cake in a sealed container once it has cooled completely. Because banana adds moisture, refrigerate it if you will not eat it within a few days, and bring a slice to room temperature before serving for a softer texture.
Can baked banana tahini cocoa cake be frozen?
Yes, baked banana tahini cocoa cake freezes well in individual slices. Wrap each slice tightly or place the slices in an airtight freezer container, then thaw in the refrigerator or at room temperature when you want to serve one.
Can you use chocolate instead of cocoa in baked banana tahini cocoa cake?
Yes, melted chocolate can replace cocoa in baked banana tahini cocoa cake, but it adds sweetness and fat as well as chocolate flavour. Adjust the recipe’s other fat and sweetener amounts rather than swapping it in without considering the change.
What can you serve with baked banana tahini cocoa cake?
Baked banana tahini cocoa cake pairs well with plain yogurt, berries, or a spoonful of unsweetened yogurt for contrast. Coffee or tea also complements its cocoa and sesame flavours without requiring an especially sweet topping.
Is baked banana tahini cocoa cake a good make-ahead dessert?
Yes, baked banana tahini cocoa cake can be made ahead because its moist crumb keeps well when covered. Let it cool fully before storing, and add toppings such as yogurt or fresh fruit just before serving so they stay fresh.
Baked banana tahini cocoa cake Vitamins & Minerals
Vitamins
B6
0.19mg · 11% DV
B1
0.09mg · 8% DV
B3
1.01mg · 6% DV
Biotin
1.58µg · 5% DV
Minerals
Copper
0.36mg · 40% DV
Manganese
0.68mg · 30% DV
Phosphorus
129mg · 18% DV
Magnesium
77mg · 18% DV
Potassium ⭐
245mg · 7% DV
Sodium
116mg · 5% DV
Baked banana tahini cocoa cake Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Baked banana tahini cocoa cake
To burn the 215 calories in 1 slice (medium) (75 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Baked banana tahini cocoa cake?
Baked banana tahini cocoa cake brings mashed banana, sesame paste and cocoa together in a cake batter that is baked until set. It is better understood as a contemporary home-baking combination than as a cake with one established regional origin. Banana gives the crumb moisture and sweetness, while tahini adds a rich, nutty note that pairs naturally with cocoa.
Serve a slice with tea or coffee, or as a simple dessert with fresh fruit. The banana and tahini give it more staying power than a very light sponge, and it contributes 5.2 g of fibre per 100 g. For a less rich serving, enjoy it plain rather than adding frosting or cream.
How Nutritious Is Baked banana tahini cocoa cake?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Baked banana tahini cocoa cake Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Baked banana tahini cocoa cake Contain Allergens?
Contains these allergens:
Which Diets Is Baked banana tahini cocoa cake Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Baked banana tahini cocoa cake Fat Profile
SATURATED
1.59g
MONOUNSATURATED
4.06g
POLYUNSATURATED
4.22g
Omega 6:3 ratio 102.8:1
Above the ideal 4:1 (102.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.