In the bowl, add the melted butter, brown sugar, granulated sugar and cinnamon and stir to combine.
Pour and spread the sugar-butter mixture so that it coats the bottom of the baking pan evenly.
*The size of the pan I am using is 20x20cm (8×8 inch)
Cut the bananas in half.
Lined the halved bananas in the baking pan. Then set it aside.
Make the batter
Mashed two very ripe bananas in a bowl with a fork.
In a large glass bowl, cream together egg and granulated sugar well with a spatula.
Add in the egg, vanilla, and yogurt. Mix with a fork. Add in the mashed bananas and mix well until all wet ingredients are incorporated.
Add in baking powder, baking soda, salt and cake flour. Mix all ingredients well with the spatula just until there is no flour.
Pour the batter over sliced bananas and spread gently with the spatula.
Bake the cake for 35-40 minutes or until a toothpick came out clean when you inserted into the cake.
Loosen the edges by running a knife through the edges while the cake is still warm.
Place a serving plate on top of the baking pan, flip the cake onto the serving plate, tap the bottom of the baking pan to release.
(Try to flip the cake when the cake is still warm, it might stick to the pan when it’s cooled.)
Serve the cake warm. I like my cake just like this, but you can top it with ice-cream or whipped cream.