Step 1

Heat up the oven to 175° C / 350° F (regular setting, not a fan setting) and line a 900 g / 2 lb cake tin with baking paper. Move the oven rack a notch down from the middle position.

Step 2

In a large bowl, combine mashed up bananas, maple syrup and lemon juice.

Step 3

Before measuring out tahini ensure that it's really well mixed instead of thicker part being settled at the bottom of the jar. Add tahini to the wet ingredients and mix until well combined.

Step 4

Gently fold in flour in two batches, adding all the remaining dry ingredients together with the second batch.

Step 5

Fold in chocolate chunks if using.

Step 6

Transfer the batter into the prepared baking tin. Top the cake with a banana sliced in half and sprinkle with sesame seeds.

Step 7

Bake until a toothpick comes out fairly clean, about 50-55 minutes or 55-60 if using frozen bananas (cover with foil if the top is browning too quickly). Remove from the oven and brush with with a little maple syrup while the cake is still hot to give the top a nice shine.

Step 8

Let the cake cool down completely before slicing. Use a serrated knife to slice if you have one - I find that it produces neater looking slices.