1. Preheat the oven to 180°C (350°F). Line a 26cm springform tin* with baking parchment or grease. Set aside. Slice the bananas into strips. Melt the butter for the batter and let it cool down.

2. Add the butter and brown sugar for the topping to a saucepan and heat until well combined. Pour into the baking tin and place the banana strips on top. Set aside.

3. Mash the bananas for the batter and add to a large bowl. Add the melted butter, yogurt, sugar, honey, eggs, and vanilla extract and mix until well combined. Mix the flour with baking powder and salt. Add to the bowl and mix until just combined. Pour the batter on top of the bananas and smooth it out to get an even layer. Bake the cake for about 28-30 minutes – check with a toothpick if the dough is done. The top should have a nice golden color. Take it out of the oven and let it cool down in the baking tin for about 10-15 minutes. Slide a knife between the cake and baking tin to loosen the cake a bit, place a serving plate on the baking tin and turn both together upside down. Hopefully, every bit of the bananas and caramel came down with the cake. If you used parchment paper, remove it. Serve still a bit warm with some ice cream or whipped cream.