To make the caramel, put the butter and sugar in a small saucepan over low to medium heat until the butter has melted and it has formed a thick paste. Stir in the vanilla.
Pour into a greased 23cm|9" springform cake tin and layer the bananas on top. Set aside.
Melt the butter and honey together in a small saucepan.
Add all the dry ingredients except for the sugar into a bowl and stir to combine.
Beat the eggs and sugar at high speed in a mixer until light and fluffy. Reduce speed to medium and add in the dry ingredients a bit at a time.
Reduce speed to low and pour in the melted butter and honey mixture in a slow stream.
Gently pour into the prepared pan on top of the bananas and spread evenly.
Bake 30 - 40 minutes. Check after 25 minutes - if the top is too brown at this stage, cover with foil for the remaining cooking time.
Cool for 10 minutes in the pan, then invert onto a serving plate.
Best served warm, but is also nice at room temperature.
Recipe by to her core at http://tohercore.com/beauty-on-the-inside-banana-cake/