Banana Bread


1/3 cup olive oil, plus a little for oiling the tin
3 ripe bananas plus an extra medium ripe banana for the top
220g plain flour
1 tsp bicarb soda
1/2 tsp salt
220g light brown sugar
2 large eggs
90g tahini
1 tbs sesame oil
1 tsp vanilla extract
135g sour cream
1 1/2 tbs raw sugar


1. Preheat oven to 180°C. Oil a 20cmx10cmx6cm loaf tin and line with baking paper so that it comes right up the sides.
2. Mash 3 ripe bananas in a bowl.
3. Combine flour, bicarb soda and salt in a separate bowl.
4. In yet another bowl, whisk together the brown sugar, eggs, tahini, olive and sesame oil, vanilla and sour cream until smooth. Add the mashed banana.
5. Gently fold into dry ingredients till just combined.
6. Place batter in the lined tin and top with the 4th banana, halved and quartered.
7. Sprinkle the raw sugar over the top.
8. Bake in a moderate oven for about 1 hour 10 minutes, or until a skewer shows it is cooked in the middle.
Cool in pan for 15 minutes and then eat while still warm - or cool on a wire rack.