Banana Tahini Cake

I started reading Celine Steen's blog have cake, will travel in the summer of 2008. It was the summer right after my graduation, a summer filled with a boring job, but also excitement about moving away from home and live together with my boyfriend. I was moving to another city, 2 hours away, and the occasion needed a decent going-away-party. It wasn't a big get-together, just a few lovely relatives that I needed to impress with some baking skills. I made this Sacher Torte and everyone loved it. Then the little bird (me) flew out of the nest and left the cake as the only memory. Hah!

That's two and a half year ago now, and the boyfriend is no longer boyfriend, the new city has been changed to a new country and I've been out flying for quite some time. But I haven't let go of this blog. I've been a loyal reader ever since, and when Celine's cookbook 500 Vegan Recipes (written together with Joni Marie Newman) came out last year I bought it right away. It's great, but the blog is still my favourite. Not only is the recipes great, (try the white chocolate raspberry granola or lemon thyme quick bread) but Celine is an A-M-A-Z-I-N-G photographer. Go see for yourselves on her flickr.

Let's move on. Last week I bought two bananas and put them away to brown. Today, they were finally ready to be transferred into banana cake. My go-to banana bread is the lower fat banana bread from Veganomicon, but now I had my eyes on something else. A banana cake including tahini. I will keep this short, because there's only one thing to say: It came out perfect. Go make some yourself! You'll find the recipe here.

Oh! And today I picked up this lovely can of baking powder. It's Icelandic and the brand has been produced for more than 100 years. According to the background, it "provides the ultimate success of any baking".