Preheat the oven to 375ºF. Grease a standard loaf pan (4 x 4 x 3 inches deep) with 1 tablespoon of the melted butter. Sprinkle the bottom and sides of the pan with the bread crumbs and tap out any excess.
In a large bowl combine the sugar, brandy, vanilla, bananas, and the remaining 4 tablespoons melted butter, and mix well. Add the flour, baking soda, egg, coconut, and white chocolate, and stir until all of the ingredients are thoroughly incorporated.
Pour the batter into the loaf pan. Spread the pecans on top and press down gently into the batter with a spatula. Sprinkle the top with the sesame seeds and bake for 1 hour. Remove from the oven and allow to cool on a rack before unmolding.
To serve, unmold the cake, sprinkle with confectioners’ sugar, slice, and serve. Serve immediately or store, refrigerated, wrapped in plastic wrap, for 2 days.
Yield: 1 loaf cake
Note: Remove the crusts from a dense, homemade-type white bread, and crumb 3 or 4 slices at a time in a food processor or blender. Store in an airtight container at room temperature for up to 3 days.