Made with ripe bananas for natural sweetness, heart-healthy tahini, warming spices and plant-based milk, this is a comforting loaf that feels both satisfying and balanced.
The maple–tahini glaze adds just enough sweetness without overpowering, while the sesame seeds bring a gentle crunch. Perfect for slow mornings, lunchboxes or accompanying a cup of tea, it’s the kind of everyday bake you’ll come back to again and again.
Preparation Time: 25 minutes
Cooking Time: 1 hour
Serves: 6-8 people
Ingredients:
125ml neutral oil (sunflower or vegetable)
150g soft light brown sugar
2 large ripe bananas (about 230g mashed)
1 teaspoon vanilla extract
2 tablespoons tahini paste – smooth, well-stirred
240g self-raising flour
½ teaspoon bicarbonate of soda
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
½ teaspoon fine salt
80ml oat milk (or other plant milk)
50g chopped walnuts
Glaze
2 tablespoons tahini
2 tablespoons maple syrup
Pinch of salt
Sesame seeds to finish
Method
Heat oven to 170°C. Line a 900g loaf tin with baking parchment.
Whisk oil and sugar until glossy. Add bananas, vanilla, and tahini.
In a separate bowl, mix flour, bicarbonate soda, spices, salt and oat milk.
Fold dry ingredients into wet; don’t overmix. Fold in walnuts.
Pour into tin, smooth the top, and bake for 50–60 minutes until an inserted skewer comes out clean.
Let cool for 10 minutes in the tin, then turn out.
For the glaze, stir everything together until pourable. Drizzle generously once the cake is just warm.
