Grilled Banana Bread with Tahini and Honeycomb

This recipe is from Yotam Ottolenghi's book “Plenty More”, published by Ebury Press. Using his words:

For me, tahini is the new peanut butter. It is runnier and earthier but has a similarly rich flavour and is completely impossible to resist. In many Middle Eastern cultures is is served not only as a base for hummus and other savoury sauces and dips, but also as a spread at breakfast with sweet condiments, such as grape or date syrup.

The banana bread can be baked in advance - a day or two, or even more - and then just sliced and grilled when you need it. Drizzle it with tahini as I do here, or leave out the tahini and make do with the butter, honeycomb and salt.