Tools: 6-inch springform pan (or regular round pan), parchment for the interior walls and base (easy unmolding), silicone spatula, large mixing bowl, rolling pin (optional, for crushing walnuts), aluminum foil (to prevent over-browning), kitchen scale.

Ingredient prep:

Peel bananas and mash in a large bowl with a fork or silicone spatula until very smooth (minimize visible chunks to avoid uneven texture).

Half the red dates into 1 cm cubes; reserve the remaining whole pieces for decoration.

Crack walnuts; crush half into ~1 cm chunks and reserve the intact pieces for decoration.

Preheat oven to 180 °C (top & bottom heat) for 5–10 minutes to stabilize baking temperature.

Add 2 eggs to the banana mash. Stir with a spatula or whisk for 1 minute until the egg is fully incorporated and the mixture is smooth.

Add 100g milk, 150g instant oats, and 6g baking powder. Fold until no dry oats remain—you should have a loose, pourable batter.

Add the diced red dates, walnut chunks, and 25g black sesame. Gently fold 10–15 seconds to distribute evenly (be gentle so walnut pieces don't crush too small and lose crunch).

Pour the batter into the parchment-lined 6-inch pan. Lightly smooth the surface with a spatula (don't press down hard or you'll compact the crumb).

Tap the pan lightly to release small air bubbles and prevent holes after baking.

Top evenly with the reserved dates and intact walnut pieces; optionally sprinkle a bit more sesame for a pretty finish and “toppings in every bite.”

Place the pan on the middle rack at 180 °C (top & bottom heat) for 50 minutes.

At 25–30 minutes, check the color. When deep golden and edges just starting to brown, tent with aluminum foil (dull side down) and return to the oven. This prevents over-browning while ensuring the interior bakes through.

Doneness test: In the last 5 minutes, insert a toothpick into the center. Done = no wet batter, just a few dry crumbs. If still wet, bake 5–10 minutes longer (adjust to your oven).

Remove from the oven and place on a cooling rack. Do not unmold yet. Let it cool 10 minutes in the pan (it's delicate when hot).

Unmold: lift out (springform makes this easy), transfer to a plate, and slice.

Clean cuts tip: Warm the knife in hot water, wipe dry, then slice for neat edges