1. Preheat oven to 180C. Cut circles out of the tortillas using a cookie cutter. Place the circles into a bowl with 1 Tbsp of the melted butter, 1/4 cup of white sugar and 1 tsp cinnamon. Gently coat Tortillas.
2. Turn a muffin tin upside down. Place the circles in between the muffin cups to mould into a classic taco shape. Bake for 6-8 minutes until golden.
3. In a frypan melt the remaining butter until it starts to bubble and turn golden, add the bananas, toss in the brown sugar until it caramelises and slightly thickens.
4. Spoon the banana mixture into the tacos, whip the cream until stiff and fold in the honey. Pipe or dollop the cream on top of each taco when it has slightly cooled. Drizzle with extra honey or some grated chocolate.