For the banana bread bars

1. Preheat the oven to 175 degrees Celsius and grease an 11×15 inch swiss roll tin.
2. Add the butter to a saucepan over medium heat to brown.
3. It will go from melted, to very bubbly, and then it quietens down and goes foamy. Keep stirring until it turns a light amber colour.
4. Now pour the brown butter into a separate mixing bowl and whisk in the sugar and brown sugar.
5. Then whisk in the eggs, followed by the yoghurt, mashed banana, and vanilla.
6. Whisk in the flour, baking soda and salt.
7. Pour the batter into the greased pan and spread out
8. Bake for 25-30 minutes.

For the Burnt Honey Cream:

1. In a small saucepan, bring honey to a boil. let it bubble and then Reduce heat and add 2 cups cream. Cook until honey is fully dissolved. Transfer to a mixing bowl and stir in white chocolate and salt. Let cool 5 minutes. Add gelatin and let bloom. Using an immersion blender or a food processor, blend mixture, slowly streaming in remaining cream. Transfer to an airtight container and refrigerate until cold
2. Once completely cool, pop into a bowl and use a whisk to whip Burnt Honey Cream until soft peaks form
3. Spread over the banana bread and top with banana slices, some grated chocolate and perhaps a drizzle of caramel sauce. Cut into squares and enjoy!