225g (8oz)	self raising flour
½ teaspoon	ground cinnamon
100g (3½ oz)	light muscovado sugar
100g (3½ oz)	stoned dates
2 Medium ~ 250g	ripe bananas
3 tbspns	clear honey
175g (6 oz)	softened butter
2 (size 3)	beaten eggs
50g (13/4 oz)	walnut pieces

Line the base and long sides of a 900g (2 lb) loaf tine 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 one hour in a moderate oven, and then lightly press the top - it will feel firm if cooked. If not, bake for a further 10 minutes.
Cool for 15 minutes and then lift out of the tine using the paper. When cold, drizzle over with the remaining honey.