Crunchy sesame topped banana cake

• 
  INGREDIENTS
• 250g caster sugar
• 250g self-raising flour
• 2 tbsp sesame seeds
• 1 tbsp butter, chopped into small pieces
  
• 2 eggs
  
• 2 egg whites
• 3 bananas
  
  , mashed
• 150ml olive oil
  
• 100ml milk
  
• 1 tsp cinnamon
  
• 1 tsp baking powder

METHOD

1. Heat the oven to 180C (160C fan forced)

2. Spray the inside of a 20 - 25 cm diameter silicon cake 'tin' with oil. 

3. For the sticky topping combine the sesame seeds with 2 tbsp of sugar, 2 tbsp of flour and the butter. With your fingers, rub together until you have sticky crumbs.

4. In a large bowl, mix together the mashed banana, oil and milk until well combined. This is the 'wet mix'.

5. In another large bowl combine the remaining sugar, flour, cinnamon and baking powder. This is the 'dry mix'.

6. In a small bowl, whisk the egg whites until slightly stiff. 

7. Add the wet mix to the dry mix and stir until you have a smooth mixture.  Then, with a spatula gently fold in the egg whites. Pour the mixture into the prepared tin. Scatter the crumb over the top  and bake for 1 hr, until a toothpick stuck in to the middle comes out clean. 

8. Cool on a wire rack.