Print by: MaltaType

Makes 1 bread loaf

Prep time 40 mins + 60 mins baking


For the cake

240g spelt flour
2t baking powder
1t baking soda
1/2t cinnamon
1/2t salt
3 ripe bananas, mashed
75g tahini
180g sugar
75g olive oil (not extra virgin, but good quality for baking)
1t flaxseed, ground
Vanilla pod, 1
30g dates, chopped

For the topping

1 banana, chopped into small cubes
10g sesame seeds
1/4t cinnamon
25g honey
Sea salt, good pinch


Start by preheating the oven to 180 degrees C. To make the cake, first sift the flour, baking powder, baking soda, cinnamon and salt together in a bowl and set them aside. In a separate bowl, whisk together the bananas, tahini, olive oil, flaxseed and vanilla bean scraping until well combined. Once combined, add in the sugar and whisk well. Slowly start to fold in the dry ingredients. Before the flour is completely incorporated, add the chopped dates and mix until all the flour has been mixed in. Pour into your preferred cake tin (a loaf tin works best here as the texture is bread like). Finally, in a bowl mix all the ingredients for the topping together and pour over the uncooked batter. Bake for an hour or until a knife inserted into the centre of the cake comes out clean.

Cook’s tip

Enjoy as it is for breakfast or as a snack. You could also compliment it with a spoonful of yoghurt or a good helping of tahini and a drizzle of honey as a dessert.

More recipe by Emmeline here