Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g loaf tin with baking parchment, leaving some overhanging the edges.
Step 2In a large bowl, whisk the melted butter, sugar, honey, tahini, eggs and vanilla until combined. Whisk in the mashed bananas, followed by the bicarbonate of soda and a large pinch of salt. Add the flour and whisk until just combined.
Step 3Scrape into the prepared tin and sprinkle over the sesame seeds. Top with the banana halves. Bake for 1hr-1hr 10min, until a skewer inserted in the centre comes out clean, loosely covering the tin with foil if the top is getting too brown.
Step 4Leave to cool in the tin for 10min, then use the parchment to transfer to a wire rack to cool completely. Serve in slices.
TO STORE Once cool, keep in an airtight container at room temperature for up to 3 days.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
