Preheat the oven to 325 degrees Fahrenheit. Then spray a 9-by-5 inch loaf pan with cooking spray.
In a medium bowl, combine the flour, baking powder, baking soda, kosher salt, ground cinnamon, ground clove, and flaxseed meal. Whisk the dry ingredients until combined. Set aside.
Using the bowl of an electric mixer, add the coconut sugar, eggs, tahini paste, olive oil, vanilla extract, doTERRA Cassia, Cinnamon, and Clove essential oils. With the paddle attachment fitted to the electric mixer, beat on medium speed until creamy, for about 3 to 4 minutes. Turn the speed to low and add the mashed bananas. Continue mixing for another 2 minutes until combined.
While the mixer is still on low speed, add the flour mixture in 3 batches, ensuring that it's thoroughly combined after each addition.
Turn the mixer off and pour the batter into the prepared loaf pan. Gently shake the pan to make sure that the batter is evenly distributed. Then sprinkle the sesame seeds on top of the batter, making sure that it covers every surface of the batter.
Bake until the bread is really golden brown for about 1 hour and 15 minutes or when a skewer inserted into the center of the bread comes out clean or with some moist crumbs clinging to the skewer.
When done, remove from the oven and let cool in the pan for 20 minutes. Then remove the bread to a wire rack to rest and cool completely, about 40-45 minutes.
After the bread has cooled completely, slice and serve warm or at room temperature. Store any remaining bread in a covered container and refrigerate.