Preheat the oven to 160°C fan/180°C/350°F/gas 4. Line the loaf tin with cling film (plastic wrap) with a decent overhang on each side. Line a baking tray with baking paper.

Spread the walnuts over the baking tray, then coat with the maple syrup, tahini, olive oil and salt. Roast in the oven for 12–15 minutes – use your nose with this one, you will start to smell when things are starting to get toasty – then remove from the oven and leave to cool. Once cool, set a quarter aside in an airtight container and lightly crush the rest.

To make the ice cream, whisk together the tahini and tequila in a medium bowl – the mixture may seize up, but don’t worry.

In a separate bowl (and with a clean whisk), whip the double cream and icing sugar to soft peaks. Add a spoonful or two of the cream into the tahini mix and whisk to loosen up the tahini mixture. Fold in the rest of the cream until the mixture is smooth and uniform, followed by the crushed caramelized walnuts.

Pour the mixture into the prepared loaf tin, top with a square of baking paper and fold the overhanging cling film over the top. Freeze overnight.

Make the brown sugar bananas just before serving. Melt the coconut oil in a medium pan over a medium heat, then add the light brown sugar and water and cook until slightly syrupy and bubbling. Add the sliced bananas and cook for around 5 minutes until the bananas have started to soften and everything is caramelized.

To serve, turn the ice cream cake out, remove the cling film and slice into portions. Spoon over the brown sugar bananas (if using), scatter over the reserved caramelized walnuts and serve.