Directions

• Preheat your oven to 400° F (200° C) . Butter and flour a non-stick 450-gram (1-pound) loaf tin (if your loaf tin is not non-stick, line it with parchment paper too).
• Put all the dry ingredients into a mixing bowl—the flours, sugar, seeds, salt, and baking powder—and mix well.
• In another bowl, mash the bananas with a fork (I like to keep them quite chunky), then add the lemon juice and zest, olive oil, yogurt, and eggs and mix well.
• Mix the wet ingredients into the bowl of dry ingredients, taking care not to over-mix—just do enough to make sure it is all combined. Spoon into the loaf tin and bake for 40 to 45 minutes, until a skewer comes out clean.
• While your loaf is baking, make the lemon drizzle. Beat the tahini and confectioners' sugar in a bowl until smooth, squeeze in the lemon juice and mix well.
• Take your loaf out of the oven and leave it in the pan until it is cool enough to move to a cooling rack. While the loaf is still warm, place a large plate under the rack, then skewer the cake all over, pour over the drizzle and leave it to sink in.
• This is delicious on its own, thickly sliced, with a cup of coffee, but sometimes I like to spread the slices with a thick layer of almond or peanut butter.