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Heat oven to 350ºF. Butter and line a 9 x 5-inch or 8 ½ x 4 ½-inch loaf pan with a piece of parchment paper that hangs over the two long edges.
In a large bowl whisk together the banana, sugar, tahini, oil, egg, vanilla and salt. Whisk in the cocoa powder until no lumps remain, then whisk in the baking powder and baking soda.
Fold in the flour with a flexible spatula, then spoon the batter into the prepared pan. Smooth the top and bang the pan on the counter a few times to release any large air bubbles.
Bake the cake until puffy with a cracked top and a skewer inserted into the center comes out clean or with a few moist crumbs, 65-75 minutes.
Let the cake cool in the pan set on a wire rack for 20 minutes, then use the parchment paper to lift the loaf out of the pan. Place the loaf back on the cooling rack to cool completely before slicing. Store the cake well wrapped at room temperature for up to 4 days.