In a large bowl, add the browned butter mixture with instant coffee, oil and light brown sugar. Whisk until well combined. Add the eggs, vanilla paste, mashed bananas and Greek yogurt. Mix until smooth and fully incorporated.

Sprinkle in the baking powder, baking soda and salt, and mix. Mix the all-purpose flour with the cinnamon powder before adding it to the batter. Gently mix just until combined — do not overmix.

Preheat a fan oven to 170C (338F) and line an 8x8 inch square baking tray.

Pour in the cake batter and bake for 35-40 minutes. Start checking for doneness at the 35 minute mark by inserting a skewer into the centre — it should come out with a few moist crumbs attached.

Once baked, let the cake cool in the pan for 10 minutes.

In a saucepan over medium-low heat, add the butter, light brown sugar, salt, condensed milk and golden syrup.

Stir continuously until the butter melts and the sugar dissolves. Stirring is important.

Increase to medium heat and cook, stirring constantly, for 5-6 minutes until thickened and deep golden.

Using the double boiler method, melt the chocolate and cream together until smooth and glossy.

Pour the chocolate ganache over the cooled banana cake, spread evenly, then add random dollops of caramel and swirl.