Preheat your oven to 350°F (175°C). Butter two 8-inch round cake pans and line the bottoms with parchment paper.

Brown the salted butter in a pot over medium heat until golden brown and fragrant, about 2-3 minutes.

In a large mixing bowl, combine mashed ripe bananas, browned butter, eggs, honey, and vanilla extract. Mix until smooth.

Gradually add flour, baking soda, baking powder, cinnamon, and salt. Stir until just combined.

Divide the batter between the prepared cake pans and bake for about 30 minutes, or until a toothpick comes out clean.

Allow cakes to cool in pans for 10 minutes, then turn them out onto a cooling rack to cool completely.

Boil maple syrup in a pot over medium heat for about 5 minutes, then stir in heavy cream and cook until thickened.

Whisk in chopped chocolate and vanilla extract until smooth. Cool to room temperature and chill in fridge for 30 minutes.

Whisk the chilled frosting vigorously until light and creamy.

Spread frosting between cake layers, then frost the top and sides of the cake. Decorate with flaked sea salt or chocolate shavings if desired.

Slice and serve at room temperature.