• Preheat the oven to 350 degrees fahrenheit (175 degrees celsius)
• Prep an 8” cake pan with cooking spray and an 8” parchment paper round
• Place 3 bananas in the bottom of the prepared 8” round pan cut side down (cut into smaller pieces if needed). Set aside
• In a medium saucepan on high heat, heat the caramel ingredients on until bubbling ~2-3 minutes
• Pour the caramel over the bananas and set aside and prepare the bake batter

Cake:

• Mash ripe bananas with lemon juice. Set aside
• In another bowl, combine the dry ingredients- flour, baking soda, spices and salt
• In the base of a kitchen aid or in a large bowl, cream the sugar, tahini and butter for 2-3 minutes until pale and fluffy. Add in the egg and vanilla.
• Next on low, alternate the dry ingredients with the wet, beginning and ending with the dry. Add in the banana until just evenly combined and pour over the caramel and bananas in the cake pan
• Bake until a toothpick comes out clean (~45 minutes - 55 minutes, time will vary based on the oven so test with a toothpick)
• Remove the cake from the oven and let it cool for 5-10 minutes. After 5-10 minutes, flip it onto a plate. Serve while slightly warm