Start by mashing up ripe bananas in a mixing bowl. A fork or a potato masher is perfectly fine for this, no fancy equipment is needed.

Now, whisk in the yogurt, eggs, sugar, cinnamon, and vanilla extract until well combined.

Sift together the flour and baking powder and whisk again.

Finally, add the melted butter and pour it into the batter, and whisk until a smooth and creamy consistency is obtained.

In a saucepan, heat the sugar and water over medium heat. Watch closely as the sugar dissolves and starts to bubble. It will turn into a golden brown caramel.

Prepare your baking tray by lining it with parchment paper. This will make cleanup a breeze. Slice your bananas lengthwise and arrange them on the baking sheet.

Pour the hot caramel over the bananas, letting it coat them evenly. This will be the base of the delicious upside-down cake.

Gently pour the prepared cake batter over the bananas and caramel. Use a spatula to spread it evenly for a uniform cake.

Pop it into an oven preheated to 180°C (360°F) and bake for 35 minutes. The wonderful aroma of banana and caramel will fill your kitchen as the cake bakes to perfection.

Once the baking time is complete, take the cake out of the oven and let it cool slightly in the pan. This allows the caramel to set a bit. Then, carefully place a cutting board on top of the pan and with a quick and confident flip, invert the cake onto the board. Slice your cake and get ready to enjoy!