|¼ cup||olive oil — extra virgin|
|85 g||brown sugar|
|1 tsp||vanilla — extract|
|330 g||bananas — mashed|
|1¼ tsp||Robertson's baking powder|
|80 g||almonds — ground|
|100 g||dark chocolate — chips or chopped|
|75 g||walnuts — toasted and roughly chopped|
Preheat oven to 180°C and line a loaf tin with baking paper.
Whisk together olive oil, tahini, brown sugar, eggs and vanilla extract.
Stir in the mashed banana.
Sift over the flour, baking powder and salt and fold in to combine.
Add the ground almonds and mix to combine.
Stir in the dark chocolate drops and walnuts if used.
Pour into tin and top with a halved banana pieces and sprinkle with the sesame seeds.
Bake 40-50 minutes until a skewer inserted in the centre comes out just clean.
Leave to cool completely in the tin.
Recipe reprinted with the permission of Heinstirred.