1. Prepare the Cake:
Preheat oven to 160°C (320°F) with the fan on. Grease and/or line two 8-inch cake tins.
In a bowl, sift together flour, cornstarch, baking powder, baking soda, salt, and cinnamon. Mix well and set aside.
Mash the bananas and set aside.
In a large bowl, cream together butter, vegetable oil, and sugar using an electric mixer until light and creamy (about 2 minutes).
Add eggs one at a time, mixing well after each addition.
Mix in mashed bananas, vanilla, and Greek yogurt until combined.
Gently fold in the dry ingredients until just combined, being careful not to overmix.
Divide the batter evenly between the prepared cake tins. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the tins for 15-20 minutes, then transfer to a wire rack to cool completely.
2. Make the Caramel:
In a small saucepan, combine sugar and water. Heat over medium heat without stirring until the sugar dissolves and turns light amber (about 5 minutes).
Once caramelized, carefully whisk in the cream (the mixture will bubble up).
Add cold butter and salt, stirring until the butter melts and the caramel is smooth.
Transfer to a heat-proof bowl and let cool. Cover with cling wrap touching the surface to prevent a skin from forming.
3. Assemble the Cake:
Once the cake layers are completely cool, spread a layer of caramel between the cake layers.
Frost the top and sides of the cake with cream cheese frosting.
Optionally, drizzle additional caramel over the top before serving.
Enjoy the moist banana cake with the rich caramel and creamy frosting!
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