Generously butter and flour a 7-7½ in round pan.**
Lightly whisk the eggs and salt in a small bowl and set aside.
In another bowl, using a stand or hand-held mixer, cream the butter and sugar on medium speed until light and fluffy, at least 5 minutes. Use a spatula to scrape the edges of the bowl as necessary. Add the eggs a little at a time, and continue to scrape the edges of your bowl, until well combined. Add the yogurt and rose water and mix well.
Gently stir in the thinly-sliced bananas using your spatula. Sift the flour and baking soda into the mixture and fold gently just until combined. Lastly, fold in the ground almonds.
Spoon this mixture into the prepared pan and set aside for 30 minutes.
Preheat the oven to 350ºF and bake the cake for 50 minutes or until a toothpick inserted into the center comes out clean.
Cool on a rack and use a tea strainer to dust with powdered sugar through a sieve before serving.