**Preheat the Oven:** Set your oven to 350°F (175°C).
**Prep the Pan:** Spray an 8” cake pan with cooking spray and line with an 8” parchment paper round.
**Place Bananas:** Arrange 3 bananas, cut side down, in the bottom of the prepared pan. Cut into smaller pieces if needed. Set aside.
**Make Caramel:** In a medium saucepan over high heat, heat the caramel ingredients until bubbling, about 2-3 minutes. Pour the caramel over the bananas and set aside while preparing the cake batter.
**Prepare Cake Batter:** Mash ripe bananas with lemon juice and set aside. In another bowl, mix the dry ingredients: flour, baking soda, spices, and salt. In a large bowl, cream the sugar, tahini, and butter for 2-3 minutes until pale and fluffy. Add the egg and vanilla. On low speed, alternate adding the dry ingredients with the wet, beginning and ending with the dry. Mix in the mashed bananas until just combined and pour over the caramel and bananas in the cake pan.
**Bake:** Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
**Cool and Serve:** Let the cake cool in the pan for 5-10 minutes before flipping it onto a plate. Serve slightly warm.