Preheat your oven to 350°F (175°C). Grease an 8x8 or 9-inch round cake pan with butter.

Melt 1/2 cup of butter with 1 cup of brown sugar in the pan over medium heat, stirring until bubbling and smooth.

Cut 2-3 ripe bananas into 1/2-inch slices and arrange them over the caramel in a single layer.

In a bowl, whisk together 1 cup of all-purpose flour, 1/2 cup whole wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, and a pinch of salt.

Cream together 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy.

Mix in 2 large eggs and 1 teaspoon vanilla extract, then fold in 1 cup Greek yogurt and 1 cup mashed bananas.

Gradually add the dry flour mixture to the wet ingredients and gently fold until just combined.

Pour the batter over the arranged bananas in the pan, smoothing the top with a spatula.

Bake at 350°F (175°C) for 30 minutes, then lower to 325°F (163°C) for an additional 25-35 minutes.

Allow the cake to cool in the pan for about 10 minutes, then invert it onto a plate.

For the glaze, combine 1/2 cup brown sugar, 1/2 cup heavy cream, 1/4 cup butter, and a pinch of salt in a saucepan, boil for 2-3 minutes until thick.

Drizzle the warm glaze over the cake just before serving.