In a medium saucepan, melt the salted butter over medium heat, stirring until golden brown and nutty, about 5-7 minutes. Remove from heat and cool slightly.

In a large mixing bowl, combine the cooled brown butter, brown sugar, granulated sugar, eggs, Greek yogurt, mashed bananas, and vanilla extract. Mix until smooth and creamy.

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon.

Gently fold the dry mixture into the wet ingredients until just combined, avoiding overmixing.

Pour the batter into a greased 9-inch round cake pan and smooth the top. Preheat oven to 350°F (175°C).

Mix the almond extract with almond flour and granulated sugar until blended. Spread evenly over the cake batter.

Bake the cake for 30-35 minutes, until a toothpick comes out clean. Watch closely during the last minutes.

Toast the slivered almonds on a baking sheet under the broiler for 1-2 minutes until golden, watching closely.

Once baked, cool the cake for 10 minutes in the pan, then transfer to a wire rack. Drizzle with glaze and dust with powdered sugar and toasted almonds.