Had some pretty ripe bananas that I decided to make good use of. As well I had just been told my iron levels where low so it was a perfect fit with this overload of sesame seeds in this cake as sesame is a great source of iron. Found the recipe at 101 cookbooks. Check recipe here. Adapted it a little using 1/2 cup / 60 g of agave instead of 3/4 cup / 125 g sugar.
Made a tahin glaze (more sesame for me)
For the glaze:
2 1/2 tbs tahin
1/2 cup / 2 oz / 55g confectioners’ sugar
4-6 teaspoons freshly squeezed lemon juice