Well Made by Kiley

Preheat the oven to 350F. Grease and line a 10” cast iron skillet with parchment paper, pressing the paper into the bottom of the skillet and letting the excess hang over the sides. Set aside.
Brown the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and brown, stirring continuously, until it starts to smell toasty and nutty (~5 minutes). Remove from heat, pour it into a large bowl, and let cool slightly.
Make the crumb topping. In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Then, add the cold butter and use a fork (or your hands) to mix until a crumbly. Place into the fridge while you prepare the cake batter.
In a medium bowl, whisk together the flour, baking powder baking soda, salt, and cinnamon. Set aside.
After the brown butter has slightly cooled, stream in the milk as you whisk continuously. The butter is probably going to solidify and get lumpy, but that is okay!
Add in the greek yogurt, vanilla, eggs, sugars, and mashed bananas. Whisk until well combined.
Pour the dry ingredients into the wet, and use a wooden spoon or spatula to fold, until the flour is fully incorporated.
Pour the batter into the prepared skillet. Sprinkle the top with chocolate chips followed by the crumb topping.
Bake at 350F for 45-50 minutes, or until golden brown, and a toothpick inserted into the middle comes out mostly clean.
Let cool for 15 minutes, then remove from the skillet to continue cooling. Serve warm.
Enjoy!