Banana, chocolate and tahini loaf cake

Method

1. Heat the oven to 160°C/140°C fan/gas 3. Mash the bananas and tahini together until well combined. Melt the chocolate in a small bowl set over a small saucepan of simmering water, stirring until melted (don’t let the base of the bowl touch the water). Set aside.
2. Put the butter, sugar and 4 tbsp of the honey in a large mixing bowl and whisk with an electric mixer until pale and soft. Gradually beat in the eggs, whisking well after each addition, until the mixture is pale and creamy. Add the banana mixture and stir well.
3. Sift over the flour and ground cardamom, then fold into the cake mixture using a balloon whisk. Transfer about a quarter of the cake mixture to a separate bowl, add the melted chocolate to it and stir until evenly combined.
4. Spoon half the remaining regular cake mixture into the prepared tin, then add the chocolate mixture, swirling them together. Finally, add the remaining regular cake mixture and swirl again. Smooth with a palette knife, making a shallow indent down the centre.
5. Scatter over the sesame seeds and bake for 1 hour 10-15 minutes until a skewer pushed into the centre comes out clean and is hot to the touch.
6. Drizzle the remaining honey over the cake and leave in the tin for 10 minutes, then transfer to a wire rack to cool (see Make Ahead). Serve the cake in slices with, if you like, a little crème fraîche and a boozy espresso.