Preheat your oven to 160°C / 320°F. Spray an 8 x 12-inch 2-inch deep (20cm x 30cm 5cm deep) baking tin with oil spray and line the bottom and sides with baking paper.
Add the flour, brown sugar, baking powder and salt toa medium mixing bowl and whisk to combine. Set aside.
Add the butter and honey to a separate large mixing bowl. Use an electric hand mixer to mix until pale and fluffy. About 3 minutes.Add the eggs one at a time, mixing well each time. Scrape down the bowl and add the bananas, sour cream and vanilla bean paste. Mix to combine before adding all the dry ingredients. Mix until well combined.
Pour the batter into the baking tray and bake for 45-55 minutes. Once baked, allow to cool completely.
Honey Caramel Sauce
Add the honey, butter and sugar into a medium sized saucepan and stir until all ingredients are melted and the mixture is bubbling. Continue stirring for 3 minutes or until you reach a golden colour. Take off the heat and add the cream. Stir until well combined. Allow to cool completely.
To make the chocolate curls, add melted chocolate to a chilled baking tray that’s been in the fridge for 20 minutes. Spread around andgently tap the tray on your work bench to let out any air bubbles. Allow to setat room temperature. Use a teaspoon to scrape away chocolate to create curls. The key is to do short scrapings so that you can create little curls.
Add the cream, mascarpone, and vanilla extract to alarge mixing bowl. Whip to soft peaks.
Insert the end of a wooden spoon into the cake tocreate holes throughout the cake. Don't go all the way to the bottom of thebaking tin. Fill the holes with honey caramel sauce. Add the whipped cream on top and spread evenly. Drizzle with caramel sauce and swirl into the cream. Top with banana slices and chocolate shavings. Slice and serve.
StorageThis cake can be stored in an airtight container for up to three days. Top with sliced banana right before serving.