250 gm wholemeal flour
2 tspbaking powder
200 g dark brown sugar
Grated rind of 1 lemon
1 tsp ground cinnamon
1 tsp ground allspice
250 g banana flesh (about 4 bananas)
Juice½ small lemon
2eggs
120 g unsalted butter, softened, chopped
75 g hulled tahini
1 tbsp honey
200 g walnut halves
To finish:sesame seeds and dark brown sugar
Method
Line a large deep loaf tin with non-stick paper and heat the oven to 180C.
Mix the flour, baking powder, sugar, lemon rind and spices at Speed 5 for 10 seconds.
Add banana flesh, lemon juice, eggs, butter, tanini, honey and walnut halves and mix at Speed 5 for 30 seconds.
Scrape down the sides and mix for a further 15 seconds on Speed 6.
Spoon the mixture into the tin, sprinkle with sesame seeds and sugar and bake for 70-80 minutes or until a skewer comes out clean.
Cool in the tin, wrap well and, ideally, serve and slice the following day to even out the texture.
Adapted from Gourmet Traveller Magazine, Dec 2014
