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Serving: Enjoy this simple breakfast cake as it is, or top it with some fresh fruit or nut butter for extra flavor.
Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for longer shelf life.
Variations:
Add-ins: Try adding some cinnamon, vanilla extract, or nuts for extra flavor and texture.
Sweetness: If you want it a bit sweeter, you can add a tablespoon of honey or maple syrup to the banana mixture.
Nut-Free: Replace sesame seeds with sunflower seeds for a nut-free option.
FAQ:
Can I use other seeds instead of sesame seeds?
Yes! You can substitute sesame seeds with other seeds like sunflower or chia seeds.
Can I freeze this cake?
Yes, you can freeze this cake for up to a month. Just wrap it tightly in plastic wrap and store in a freezer-safe container.
Is this recipe suitable for people with allergies?
This recipe is free of dairy, eggs, and gluten, making it suitable for many common food allergies. However, make sure to check the sesame seed allergy status if serving to someone with allergies.
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