ingredients
4 large ripe bananas, peeled
50ml Borderfields Gold Cold Pressed Rapeseed Oil
100g light brown sugar
2 tbsp Tahini
200g self-raising flour
25g ground almonds
1 heaped tsp baking powder
2 tsp cinnamon
1 tsp mixed spice
2 tsp vanilla extract
50g dates, stoned & chopped
50g pecans, chopped, plus a few extra halves for decoration
Toasted sesame seeds
For the icing:
50g icing sugar, sieved
2 tbsp Tahini
Preheat the oven to 200˚C/180˚C fan
method
Grease a 2lb non-stick loaf tin and line the base with baking parchment.
Put 3 of the bananas into the bowl of a food processor along with the Borderfields Gold Cold Pressed Rapeseed Oil, sugar and Tahini and blitz until smooth.
Transfer the mixture into the bowl of a stand mixer. Add the flour, almonds, baking powder, cinnamon, mixed spice, vanilla extract, dates and pecans and mix until combined.
Tip the mixture into the prepared loaf tin.
Slice the remaining banana in half lengthways and place cut side up along the top of the cake. Place some pecan halves on top of the cake, scatter over some sesame seeds and bake in the preheated oven for around 40-50 minutes until cooked and golden (if the loaf starts to brown too quickly, cover loosely with some foil).
Whilst the cake is cooking, make the icing. Put the icing sugar and Tahini into a bowl and mix with 2 tablespoons of water, adding a little more water if necessary.
Remove the cake from the oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Drizzle the icing over the top of the cake, allowing it to drip down the sides, and sprinkle with some sesame seeds.
