Preheat the oven to 180°C and grease and line a 20cm square or round tin with baking paper.

Place the brown sugar and butter in a saucepan and cook gently over medium heat, stirring occasionally with a spatula or wooden spoon until completely combined, thickened and glossy – the sugar should be melted and butter completely emulsified into the mixture. Remove from the heat and stir in the Vanilla Paste. Pour the caramel into the base of your prepared tin, then arrange the sliced bananas cut side down on top, packing them as tightly as you can. Set aside.

For the cake, mash the banana in a mixing bowl, then whisk in the eggs, yoghurt and oil. Add the cake mix and stir to form a batter. Pour over the banana caramel layer and level off the surface.

Bake for 25-30 minutes or until the cake is cooked through when tested with a skewer. Leave to cool in the tin for 10 minutes, then carefully flip out onto your serving plate. Slice and serve with whipped vanilla bean yoghurt, whipped cream or ice cream.

For the whipped yoghurt, place all the ingredients in a mixing bowl and whip with an electric mixer on low speed until thickened and pillowy. Taste and adjust the sweetness to your preference.

Tips: Make sure your bananas are just ripe for the banana caramel layer. Overripe bananas will overcook and lose their form during baking. Look for bananas that have perfectly yellow skin without brown blemishes.