In a food blender or food processor, blend the frozen bananas, peanut butter, honey and vanilla bean paste until thick, creamy and smooth.
Fold most of the cookie chunks and chopped toasted peanuts into the banana peanut butter ice cream, then set some aside for sprinkling on top.
Spoon 1/3 of the ice cream into a loaf tin or other freezer-safe container of choice, and smooth it out into an even layer. Swirl 2 tablespoons of salted caramel sauce through the layer.
Repeat twice more with the remaining ice cream, topping the final third layer with extra chopped toasted peanuts and cookie chunks.
Freeze for at least 6-8 hours or until firm.
If freezing for a longer period of time, allow the ice cream to thaw for 15-30 minutes before serving. Use a hot ice cream scoop to ease the scooping.