How to cook
Mash or puree the bananas with a fork - choose ones that are very soft, with black spotting on the outside.
Squeeze the citrus juice on top of them and stir. This will prevent the banana from oxidizing and darkening. If your lemon is too big, do not squeeze all its juice - 3-4 tbsp. are enough.
Beat the eggs, as well as the egg white, along with the sugar until they turn white and turn into a fluffy thick cream. Then pour the vanilla, the grated on a fine grater lemon peel, oil and banana puree. Beat the mixture again and start adding the flour in portions, while sifting it with the baking powder - this is done by beating at a lower speed or manually stirring until the flour is absorbed.
Cover the bottom of a pan with baking paper and grease the paper. You can grease and flour the pan directly. Sprinkle 1 tbsp. of sesame seeds on the bottom and pour the banana mixture. Sprinkle with the remaining sesame seeds on top. They go well with bananas and they will make the crust extra crunchy, which will contrast with the juicy core of the cake.
Bake it in a preheated 356°F (180 degree) oven for about 40 minutes or until you see that it turns golden and the whole kitchen starts to smell of it. Also check to see if it is baked with a toothpick after the 30th minute. The goal is not to bake it too much so that it doesn't dry out - it will still be tasty, but not as juicy.
Remove the finished banana cake from the pan and leave it to cool on a wire rack.
Decorate the juicy banana cake with a few banana slices and serve it with a caramel topping.