Caramelized banana cake: the moist and greedy upide-down cake!

INGREDIENTS
For the batter:
3 bananas
150g (3/4 cup) of light brown sugar
2 eggs
140g (1/2 cup) of greek yogurt
2 tsp of vanilla essence
160ml (3/4 cup) of extra virgin olive oil
250g (2 cups) of all-purpose flour
1/2 tsp of ground nutmeg
1/2 tsp of ground cinnamon
3g (1/2 tsp) of baking powder
3g (1/2 tsp) of baking soda
160g (1 cup) of dark chocolate chips

For the topping
3 bananas
150g (3/4 cup) of granulated sugar
30ml (2 tbsp) of water

Chocolate (melted)

METHOD
1. In a bowl add the bananas and mash them with the fork. Add the sugar, eggs, greek yogurt, vanilla essence, extra virgin olive oil, flour, nutmeg, cinnamon, baking powder, and baking soda and mix until all is well combined. Add the chocolate chips and mix with a spatula.
2. Grease a round cake pan (22cm - pan size) and line it with parchment. Place the bananas cut side down on the parchment, arranging or trimming to fit.
3. In a pan combine the sugar and water over medium-high heat. Cook, shaking the pan if needed, until amber caramel forms.
4. Immediately pour over the bananas in an even layer. Pour the batter over the caramel-coated bananas. Pour the melted chocolate over the batter and mix on the surface with a rubber spatula.
5. Transfer the cake to the oven and bake at 180°C/360°F for 55 to 60 minutes, until golden.
6. Let cool for 15 minutes, place a plate over the cake pan and invert, discarding parchment paper. Let cool slightly, cut on slices, and serve.
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