Heat oven to 160C/140C fan/gas 3.
Butter and line the base of an 18cm
Bundt mould or round cake tin (see
p120) with baking parchment. Put the
flour, cinnamon, butter, sugar, eggs and
honey in a large mixing bowl and beat
with a wooden spoon or hand-held
electric mixer until light and fluffy.
Mash the bananas and chop the
dates. Stir into the cake mix with the
walnuts. Spoon into the prepared tin
and smooth the top. Bake for 40-50 mins
until firm to the touch and a skewer
inserted into the centre comes out
clean (a round tin may take 10-20 mins
more). Cool in the tin for 15 mins, then
turn out and cool on a wire rack.
To make the glaze, put the honey and
butter in a small pan and bring to the
boil, stirring until the butter has melted.
Boil briefly, about 1 min, until slightly
thickened. Remove from the heat and
stir in the walnuts. Leave to cool until
thickened and opaque. Spoon over the
top of the cake and leave to set.