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1
Preheat your oven to 400u00b0 F (200u00b0 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).
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2
Put all the dry ingredients into a mixing bowl-the flours, sugar, seeds, salt, and baking powder-and mix well.
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3
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.
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4
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.
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5
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.
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6
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.
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7
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.
