Ingredients

• 225g ripe banana (peeled)
• 4 tsp lemon juice

Dry Ingredients

• 175g bread flour
• 40g all-purpose flour
• 3 tsp baking powder

Wet Ingredients

• 45g sesame oil (veg oil)
• 45g raw sugar (white sugar)
• 1 pinch of salt
• 170g soy milk

Directions

1. Place a sieve over a large bowl and sift all the dry ingredients together.
2. Prepare 75g of banana. Slice 9 round pieces for topping and coat them with 1 tsp lemon juice to prevent discoloration. Slice the rest into half moons for filling and also coat with 1 tsp lemon juice, then set these aside.
3. Add the remaining 150g of banana to a different bowl and mash well with a fork or masher.
4. Add the wet ingredients with the mashed bananas one at a time in the listed order, mixing well after each addition.
5. Preheat at 280°C for 5 min. Line the deep grill pan with baking paper.
6. Slowly pour the wet ingredients (Step 4) into the sifted dry ingredients (Step 1). Whisking gently in one direction as you pour. 
7. After pouring, switch to a rubber spatula and fold in the half moon banana slices.
   Mix just until no dry flour remains.
8. Pour the batter into the lined deep grill pan, smooth the surface and arrange the topping banana slices on top. Bake uncovered at 250°C for 3 - 3.5 min.
9. Remove the pan briefly, cover with the shallow grill pan (or aluminum foil) as a lid and continue baking for another 7–8 min.
10. After baking, let it rest for 1–2 min. Then remove the cake from the grill pan while still hot. Place on a cooling rack to cool completely