Grease and line base of a 22cm round (base) springform pan with baking paper. Grease side. Line base and side of pan with banana bread, trimming to fit. Refrigerate until required.
Place boiling water in a small heatproof jug. Sprinkle over gelatine. Stir until gelatine dissolves. Cool 5 minutes.
Using an electric mixer, beat cream cheese, sugar, spices and vanilla until light and fluffy. Gradually add cream, beating until mixture thickens slightly. With motor operating, add gelatine mixture, beating until just combined. Pour mixture into pan. Refrigerate for 6 hours or until set.
Melt butter in a medium frying pan over medium heat. Add bananas cut-side down. Cook for 2 minutes or until lightly browned. Turn. Cook for 1 minute. Transfer to a plate. Add extra brown sugar and 1/4 cup extra cream to pan. Cook, stirring, for 2 minutes or until sauce thickens
Using an electric mixer, beat remaining extra cream until soft peaks. Place cheesecake on a serving platter. Top with whipped cream, caramelized bananas and caramel sauce. Serve.