In a 9-inch round cake pan, melt 4 tablespoons of butter over low heat until bubbling. Combine with 1 cup of brown sugar, stirring until smooth and glossy. Remove from heat and arrange sliced bananas over the caramel.

In a large bowl, whisk together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt. In another bowl, combine 2 eggs, ½ cup of milk, and the melted butter. Whisk the wet ingredients until blended.

Gently fold the dry ingredients into the wet mixture using a rubber spatula. Be careful not to overmix; just stir until you see no more dry flour.

Preheat your oven to 350°F (175°C). Pour the batter over the caramelized bananas in the cake pan. Bake for approximately 40 minutes or until the top is golden brown.

Once baked, let it cool in the pan for about 10 minutes. Carefully run a knife around the edges, then invert the cake onto a serving plate.