Preheat the oven to 350F. Butter a 9” round cake or springform pan and then dust with flour. Cut a piece of parchment paper out to fit the bottom, and line the bottom with it. Set aside.

Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 minutes). Remove from heat and set aside to cool slightly.

Make the banana cake. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

In a separate large bowl, combine the brown butter and both sugars. Whisk to combine.

Add in the eggs, yogurt, mashed bananas, and vanilla. Whisk until well combined.

Add the dry ingredients to the wet, and mix until just combined. Pour the batter into the prepared pan and spread.

Bake at 350F for 40 minutes, until the cake is golden and is just about done.

While baking, prepare the almond topping. In a large bowl, combine the sugar, butter, eggs, almond flour, and both extracts. Mix until well combined.

When the cake base is finished baking, remove it from the oven and spread the frangipane over the hot cake. Sprinkle with the slivered almonds.

Place the cake back into the oven for 10-15 more minutes. Then, toast the almonds by turning the broil setting on in the oven and broiling for 1-2 mins, keep an eye on it because the almonds will burn quickly!

Remove from the oven. Let cool for 10 mins in the pan, then run a knife along the edges, and carefully remove. Let cool completely.

While cooling, make the vanilla glaze by whisking together all of the ingredients in a bowl, until smooth. Note: I only made half recipe of glaze and it was more than enough.

Top the cake with powdered sugar and the vanilla glaze, if desired.

Slice and enjoy!