Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan with butter.

In the greased cake pan, melt about 3 tablespoons of butter over low heat. Once melted, stir in half a cup of brown sugar and arrange sliced bananas over the caramel mixture.

In a separate mixing bowl, whisk together two eggs and one cup of milk until smooth. Blend in the remaining melted butter.

In another bowl, whisk together one and a half cups of flour, two teaspoons of baking powder, and a pinch of salt until mixed.

Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

Pour the cake batter over the arranged banana topping, ensuring it covers the bananas evenly.

Bake in the preheated oven for approximately 40 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for about 10 minutes before loosening the edges and flipping it onto a serving plate.