Preheat the oven to 180C.

Mash bananas until smooth.

In a bowl, crack eggs and whisk for a couple of minutes. Mix in vanilla extract.

Add mashed bananas, tahini, carob molasses and almond milk, whisk very well until incorporated.

In a separate bowl, whisk spelt flour, almond flour and salt.

Add dry ingredients to wet, mix very well.

Gently mix in baking powder.

Pour in cake pan, over a lined baking paper. Top with sesame seeds.

Bake for 35-40mins, until browned on top and tooth pick comes out clean.

Let it cool - enjoy with a drizzle of debs bi tahini.