Banana and tahini is such a delicious combination. I actually discovered it as it was a great puree for Hugo, and of course I always have to taste test the food! This is a reasonably large cake, so is perfect for a get together with friends or family. Enjoy!
1 3/4 cup white spelt flour
1 tsp baking powder
1/2 tsp bi carb soda
3 large ripe + spotty bananas
1/2 cup tahini
1/4 cup raw honey (optional - for those of you who like things sweeter)
1/2 cup desiccated coconut
1/2 cup melted butter or olive oil
1/2 cup coconut milk
pinch of salt
2 small or 1 large ripe banana for the top
Preheat your oven to 160 degrees. Line a cake dish with baking paper and set aside. In a medium sized bowl, add the eggs, coconut milk and cooled melted butter (or olive oil) whisking together well to combine. Mash the bananas into the wet mixture and pour in the tahini and honey (if you choose to use), combining all wet ingredients thoroughly. Next, in a small bowl, combine the spelt flour, baking powder, bicarb soda and salt. Mix these well, then pour into the wet mixture. Combine well with a spatula, ensuring there are no flour bubbles. Transfer the cake mixture into the baking dish. Thinly slice the remaining banana and layer them evenly around the top of the cake. Pop the cake into the preheated oven and bake for roughly 40 minutes. To ensure the cake is completely cooked, insert a skewer into the centre, and if it comes out clean, it is ready!