Sift the flour, baking powder, and baking soda together twice, then set aside.

Beat the eggs, sugar, and salt on high speed for about 3-5 minutes.

After 3-5 minutes, gradually add the flour and mix on low speed.

Add the vegetable oil and mix until well combined.

Mash the bananas until smooth, then add the lemon juice.

Mix the mashed bananas into the batter until well combined.

Add the vanilla extract.

Preheat the convection oven to 390°F (200°C) for 20 minutes.

Spoon the batter into the prepared molds, filling them almost to the top for a nice rise.

Decorate the top with sliced almonds, cashews, chocolate chunks, and raisins as desired.

Bake at 300°F (150°C) for 20 minutes (using the top rack).

Once baked, let the cake cool on a rack before storing. It can be kept for 3-7 days.