Preheat the oven to 375 degrees and grease a Bundt pan.
For the topping, add butter and sugar into a saucepan and cook until the sugar dissolves.
Then, remove the mixture from the heat and add the rum. Mix well until combined.
Pour the caramel sauce into the base of your Bundt pan.
For the batter, whisk together all-purpose flour, baking powder, salt, and ground ginger in a mixing bowl. Set aside.
Using an electric mixer, beat the eggs, Greek yogurt, butter, and vanilla extract; until combined.
Combine with the dry butter and mix well.
Peel and slice the bananas. Place them on top of the caramel sauce in the Bundt pan.
Transfer the batter to cover the sauce/banana mixture.
Bake for half an hour.
Let it cool for a minute or two before serving.