Preheat the oven to 350°F (175°C) and grease a round cake pan.
Prepare the caramel topping by melting butter and mixing with brown sugar, then pouring it into the pan.
Arrange the sliced bananas over the caramel mixture in the pan.
In a separate bowl, beat together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, and incorporate the vanilla extract.
In another bowl, mix the dry ingredients: flour, baking soda, and salt.
Gradually add the dry mixture to the butter mixture, alternating with mashed bananas.
Pour the cake batter over the arranged bananas in the pan.
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool for a few minutes, then invert it onto a serving plate.
