Start by melting 4 tablespoons of butter in a medium saucepan over medium heat. Once melted, add 1 cup of brown sugar and stir continuously until the mixture is completely dissolved and bubbling gently—about 2-3 minutes. Pour this warm caramel into a greased 9-inch round baking dish, spreading it evenly across the bottom.

Slice 3-4 ripe bananas into thick rounds and gently arrange them over the caramel layer in the baking dish. Ensure the banana slices are slightly overlapping for a beautiful presentation.

In a large mixing bowl, cream together ½ cup of softened butter and 1 cup of brown sugar using an electric mixer until light and fluffy—about 3-4 minutes. Add in 2 large eggs, one at a time, mixing well after each addition.

In a separate bowl, whisk together 1 cup of all-purpose flour, 1 cup of whole wheat flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and a pinch of salt. Gradually add this dry mixture to the butter mixture, alternating with ¾ cup of Greek yogurt. Mix until just combined.

Preheat your oven to 350°F (175°C). Carefully pour the batter over the arranged bananas in the baking dish, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Carefully run a knife around the edges to loosen the cake. Place a serving plate on top of the baking dish and quickly invert it to flip the cake.

If desired, prepare a quick caramel glaze by melting ¼ cup of butter, ½ cup of brown sugar, and ¼ cup of heavy cream in a saucepan over medium heat. Stir until smooth and bubbly.