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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
