Pre-heat your oven to 175 C / 347 F (no fan) and line your baking pan with parchment paper Cut the bananas horizontally and place them on the bottom of the baking pan
Heat sugar and butter and cook for 1-2 minutes over low-medium heat mixing it with a hand whisk to avoid butter separating, then pour it over the bananas and set the pan aside
Prepare the cake by creaming soft butter and sugar with an Electric hand mixer for a good 3-5 minutes until fluffy, then add in vanilla Whip room temp eggs into the mixture very slowly while your Electric hand mixer is still on Sift dry ingredients together: flour, baking powder and salt
Mix room temperature yogurt and room temperature milk together for a few seconds, this will be your dry ingredients
Switch to a Rubber spatula and fold the dry ingredients and wet ingredients into the mixture in 4 steps: wet, dry, wet, dry Pour cake batter on top of the caramel banana layer
Bake the cake for 1h at 175 C / 347 F. The cake is ready when it has a nice rise and when a toothpick inserted into the middle comes out clean
Let the cake fully cool before flipping it over and removing the tin
Optionally, cook brown sugar and water for a few minutes until the texture is syrupy, then using a pastry brush, brush the banana side of the cake with this syrup for extra shine
Store covered at room temperature for 2-3 days