In a small saucepan over medium heat, melt the butter. Continue cooking, stirring often, until it turns bubbly, golden brown and smells nutty. Remove from heat and add instant coffee in hot brown butter to bloom and let it cool slightly.

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

•Add the dry ingredients: Sprinkle in the baking powder, baking soda, salt and Mix. Add flour into the batter. Gently mix just until combined. Do not overmix.

•Preheat the fan oven at 170C (338F) and line a 8*8 inches square baking tray.

•Pour the cake batter and Bake for 35-40 minutes. Start checking for doneness at the 40 minutes mark by inserting a skewer into the center of the cake. It should come out with a few moist crumbs attached.

While the cake is baking, prepare the coffee syrup. In a saucepan, bring the water and sugar to a boil, stirring until the sugar has completely dissolved. Add the coffee powder, mix well, and set aside to cool completely.

•Once the cake is baked, let it cool completely. Generously brush the cooled cake with the coffee syrup, then spread the chilled mascarpone layer evenly over the top. Finish with a dusting of cocoa powder.

•For an extra touch, decorate with freshly sliced bananas and shaved chocolate just before serving.