Banana Cake

For the upside down layer:
150 g butter
20 g brown sugar
2 bananas, sliced lengthwise

For the cake:
1 mashed banana
40 g melted butter
2 eggs
80 g Greek yogurt
100 g sugar
1 tsp vanilla extract
2 tsp baking powder
1 tsp salt
150 g Lisa's Choice Flour

1. Preheat the oven to 180°C. Grease a baking pan of approximately 20x30 cm with butter.
2. In a small saucepan over medium heat, melt the butter and brown sugar together until it forms a slightly glossy mixture, for about 2 minutes. Pour the mixture evenly into the pan. Arrange the banana slices over the brown sugar mixture. Let it sit for a while.
3. In a large bowl, whisk together the mashed banana, melted butter, eggs, Greek yogurt, sugar, and vanilla extract until well combined. Add the baking powder and salt while stirring, then incorporate the flour. Mix until well combined.
4. Spread the mixture over the bananas and bake in the oven at 180ºC for 30 minutes or until the top becomes golden brown.
5. Allow it to cool for 10 minutes before flipping the baking pan upside down over a flat plate. The banana caramel cake is best served warm, optionally with a scoop of vanilla ice cream!

Enjoy!