INSTRUCTIONS

1. Position rack in center of oven. Preheat to 350°F. Generously butter a 9 -inch metal baking pan. Line bottom with parchment paper. Dust with flour. Set aside.
2. In a medium bowl whisk the flours with oats, sesame seeds, baking powder, and salt. In a separate medium bowl, mash the bananas with a heavy whisk, working well until fully smooth. Whisk in milk and tahini until combined. Set aside.
3. Using a stand mixer fitted with the paddle attachment, beat sugar with the butter on medium speed until light and fluffy, about 2 minutes. Add eggs on low speed, one at a time, scraping down sides if needed, just until combined. Add vanilla extract. Add flour-mixture to butter-mixture in three parts, alternating with banana-mixture in two parts. Scrape batter into prepared pan; smooth top. Garnish with more oats and sesame seeds.
4. Bake in the center of the oven until a tester inserted into the center of the cake comes out clean, approximately 1 hour to 1 hour 10 minutes. Transfer to a wire rack to let cool for 10 minutes. Turn out on to rack and let cool completely, 1 hour 30 minutes. Serve immediately.