Ingredients:

225g self-raising flour

½ tsp ground cinnamon

175g softened butter

100g light muscovado sugar

3 tbsp clear honey

2 eggs, beaten

2 medium, ripe bananas

100g stoned dates

50g pack walnut pieces

Directions:

1. 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.

2. 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.

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

4. Spoon into the prepared tin and level the top. Scatter the walnut pieces over.

5. Bake for 1 hour, then lightly press the top – it will feel firm if cooked. If not, bake for a further 10 minutes.

6. Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over. Cut into thick slices.

Bon Appetit!