• Preheat your oven to 350 degrees
• In a medium sauce pan over medium heat melt all the butter. Once the butter starts to simmer, then boil, keep an eye on it. As you hear the popping sounds start to slow down, your butter is almost done. Once the bubbling butter becomes silent, pull your butter off of the heat. Stir, scraping the bottom of the pan to get all the browned bits. Pour the browned butter into a small bowl to cool off a bit.
• In a separate bowl peel and mash the bananas
• In a standing mixer add the sugar and butter, mix fully.
• Add the eggs and mix until just combined.
• Pour in the vanilla extract and bananas, mix until combined.
• Add flour, salt and baking soda to the standing mixer and mix until the batter all comes together.
• Scoop the batter evenly into two 9-inch cake pans greased and lined with parchment paper.
• Place in the oven for 20 minutes and then place a sheet of tinfoil on top of the cake and bake for another 20 minutes. Remove and allow to cool fully before filling and frosting.

Frosting

• In a standing mixer, combine butter and peanut butter. Whip until softened.
• Add the sugar, vanilla, and cream and mix until combined.
• Turn the speed up to high and whip for 1-2 minutes until the frosting is lighter in color and texture.

Filling

• When the cake is cooled, slice each cake in half horizontally so that you have four cake layers.
• Place a layer of cake down and drizzle honey over the top so that it can soak in. Cover the honey-dipped layer in peanut butter frosting, repeating until all cake layers are used.
• Frost the rest of the cake along the edges and top.