Ingredients

60 g vegetable oil

50 g tahini

1 large free-range egg

80 g date syrup

1 tsp vanilla extract

2 large ripe bananas, mashed

60 g plain flour

25 g cocoa

¼ tsp sea salt

½ tsp bicarbonate of soda

80 g dark chocolate, chopped

2 tsp sesame seeds

 Method

1. Preheat the oven to 180°C/160°C.

2. Grease and line a 450 g loaf tin with baking parchment.

3. Put the first 5 ingredients in a medium size bowl and beat into a batter. Add the bananas.

4. Sift the flour, cocoa, and bicarbonate of soda into another bowl, mix, then fold into the wet ingredients. Stir through most of the chocolate then pour into the baking tin. Sprinkle over the remaining chocolate and the sesame seeds.

5. Bake for 45-50 mins until the cake tester comes out clean (the chocolate may make it sticky).

6. Leave to cool in the tin, then unwrap and eat with a cup of tea.