Preheat oven to 350°F. Grease a 9-inch round cake pan with baking spray and line with parchment paper. Lay the banana slices, cut side down, into the pan. Set aside.

To make the honey caramel, add butter, brown sugar, honey, cinnamon, and salt to a saucepan over medium heat. Stir for 4-5 minutes or until the sugar is all melted. Pour the caramel over the banana, making sure it covers everything.

To make the peanut butter cake, combine yogurt and milk in a measuring cup and whisk until well combined and set aside.

Into a mixing bowl, add peanut butter, butter, brown sugar, granulated sugar, baking powder, cardamom and salt. Use a hand mixer to stand mixer to mix for 3 minutes, scraping the bowl down halfway through. Add the egg and vanilla and mix until well combined. Add the milk and flour in two alternating additions, mixing on low speed in between each addition. Spoon the batter over the banana and gently spread the batter into an even layer.

Bake the cake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool the cake for 5 minutes and then place a serving plate on top. Flip the cake over onto the serving plate and remove the pan. Cool the cake for 15 minutes before serving with chai!