Preheat your oven to 170°C (340°F) and prepare a 7-inch baking pan by greasing it and lining it with greaseproof paper.

In a mixing bowl, sift together the self-raising flour, salt, and baking soda. Set aside.

Mash the overripe bananas in a small bowl and stir in fresh lemon juice.

Cream the softened unsalted butter and light brown sugar together in a stand mixer until pale and fluffy, about 5 minutes.

Gradually add the room temperature eggs to the butter and sugar mixture, mixing well after each addition.

Gently fold in half of the sifted flour mixture, followed by the mashed bananas, then the remaining flour. Mix carefully.

Pour the batter into the prepared baking pan and bake for 45 to 50 minutes, until a skewer inserted in the center comes out clean.

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.