Brown Butter Banana Cake with Chocolate Caramel Frosting

1. Preheat the oven to 350° F. Butter two (8-inch) round cake pans and line with parchment paper.2. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, 2-3 minutes. Remove from the heat.3. In a large mixing bowl, stir together the mashed bananas, brown butter, eggs, honey, and vanilla until combined. Add the flour, baking soda, baking powder, cinnamon, and salt. Mix until combined. Pour the batter into the prepared cake pans. Bake for 30 minutes until the center is just set. Remove and let cool. Then run a knife around the edges of the pan. Turn the cakes out onto a cooling rack. Cool completely before frosting.4. To make the frosting, bring the maple syrup to a boil in a medium pot set over high heat. Boil for 5 minutes until thickened, then reduce the heat to medium-high and add the cream. Cook another 5 to 8 minutes until the mix thickens to a caramel-like sauce. Remove from the heat and whisk in the chopped chocolate, vanilla, and salt. Chill in the fridge/freezer until cold. Use an electric mixer and whip for 2-5 minutes until lighter in color and creamy. 5. Place one cake layer on a serving plate. Spread with frosting. Repeat with the remaining layer. Frost the cake sides. Top as desired with chocolate savings. Slice and enjoy!