Preheat the oven to 350°F (180°C). Grease and flour an 8-inch cake pan, preferably a springform pan, or line it with parchment paper for easy removal.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In another large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a separate medium bowl, combine the mashed bananas, vanilla extract, and yogurt using a wooden spoon or spatula.
Gradually add the flour mixture and banana mixture alternately to the creamed butter mixture. Mix gently with a wooden spoon or spatula until the batter is smooth.
Pour half of the batter into the prepared cake pan. Sprinkle half of the crumb topping evenly over the batter. Add the remaining batter on top, then finish with the rest of the crumb topping.
Bake for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely. Drizzle with caramel topping before serving. Enjoy!