Preheat oven to 160C.
Spray pan with baking spray or line pan with baking paper.
In your stand mixer bowl, whisk together eggs, bananas, honey, and salt on med-high until ribbon stage.
Meanwhile, sift together wholemeal flour, cake flour, baking powder, and baking soda.
Fold in sifted flour mixture to eggs, until just combined.
Add oil, vanilla, and mix until batter is shiny.
Make sure not to overmix the batter and deflate it!
Bang cake tin on counter top a few times to remove large air bubbles.
Bake for 30-40 minutes, or until skewer inserted comes out clean.
Shock the cake.
Drop cake on kitchen counter at 20cm height immediately after removing from oven to shock cake and prevent shrinking. (Read post to find out more about shocking)
Leave to cool in pan for 10 minutes then remove cake from pan and cool on wire rack completely before cutting.