Preheat your oven to 350°F (175°C).

Grease an 8x8x2-inch square cake pan or a 9”x2” round cake pan with butter.

Spread 2/3 of the brown sugar in the greased pan and distribute the butter pieces evenly over it.

Arrange the sliced bananas over the caramel mixture.

In a separate bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt.

Cream together the softened butter and granulated sugar until light and fluffy.

Add in the eggs, vanilla extract, Greek yogurt (or sour cream), and mashed bananas to the butter mixture, mixing until well combined.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Pour the batter over the sliced bananas in your cake pan.

Bake for about 30 minutes, then reduce the heat to 325°F (160°C) and bake for an additional 25-35 minutes.

Once baked, cool in the pan for 10-15 minutes.

Invert the cake onto a serving plate.

In a saucepan, combine the remaining butter, brown sugar, heavy cream, and salt. Bring to a boil, then simmer for 2-3 minutes until thickened.

Drizzle about 2/3 of this glaze over the inverted cake.

Serve slices warm, drizzled with remaining glaze. Optionally top with toasted pecans, vanilla ice cream, or whipped cream.