Step 1

Preheat the oven to 180°C. Grease and line a 24cm loaf tin.

Step 2

In a large bowl, whisk together the eggs, sugar, olive oil and yoghurt until smooth. Mash the bananas in a separate bowl with a fork and then add to the wet ingredients. Whisk in the flour, salt and ground spices until just combined. Stir through the chocolate and pour the batter into the prepared tin.

Step 3

Spoon the tahini over the cake and gently move it around the surface of the batter to create a swirl. This doesn't have to be precise, you just want it to be dispersed over the whole cake. Sprinkle over the sesame seeds and sugar and bake in the preheated oven for 40-45 minutes until the centre of the cake comes out clean when tested with a skewer. Alternatively press on the surface of the cake with your finger and if it springs back, it is ready. Allow to cool briefly in the tin then transfer to a rack to cool. Slice the cake and serve with butter. This cake is really moist and will keep well for a few days in an airtight container.