Rise & shine

There’s a different type of banana bread or cake for every mood. Sometimes you need a firmer, slightly dense loaf that can be toasted and doubled up as breakfast. Other times, you might lean towards something with a softer, more cakey crumb, perhaps studded with chocolate. This banana cake feels very grown up and is perfect for when you’re feeling a little fancy. It’s spiked with dark rum and a generous glug of tahini for a more savoury, nutty profile but is still just as easy to make as any other banana bread. All you need is a couple of bowls and a wooden spoon.

BANANA, TAHINI & RUM CAKE

FOR THE CAKE

2 eggs
100g light brown sugar
100g dark brown sugar
⅓ cup tahini
300g bananas