Preheat oven to 160C, fan-forced.

Mix flour, corn flour, cinnamon, baking powder, bicarb soda and salt in a large mixing bowl and set aside.

Beat eggs and sugar until pale and creamy.

In a small saucepan, add the chopped figs and water and bring to the boil. Use a blender to puree the hot figs and liquid with 150g bananas. Add the remaining bananas and pulse briefly to leave them chunkier.

Put into a medium-sized bowl, add the oil, egg mix and melted butter and mix.

Add the wet to the dry and stir until just combined without overmixing.

Grease a large loaf tin or two small tins with grapeseed oil then sprinkle the inside of the tin with sesame seeds, lining it completely.

Pour the bread mixture into the tin, trying not to knock too many seeds off the sides.

Cut the whole banana in half, put on top of the loaf and sprinkle with cashews.

Bake the bread for 45 minutes until it's golden-brown or a skewer comes out clean.

Serve with chai spiced creme fraiche.