Walnut, date & honey cake

Preheat the oven to 160C/Gas 3/fan oven 140C.

Line the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering the tin and paper.

Tip the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl.

Mash the bananas and chop the dates (kitchen scissors are easiest for this) and add to the bowl.

Beat the mixture for 2-3 minutes, using a wooden spoon or hand-held mixer, until well blended.

Spoon into the prepared tin and level the top.

Scatter the walnut pieces over.

Bake for 1 hour, then lightly press the top – it will feel firm if cooked.

If not, bake for a further 10 minutes.

Cool for 15 minutes, then lift out of the tin using the paper.

When cold, drizzle the remaining honey over.

Cut into thick slices.