First, warm your oven to 175°C, 350°F, so it is ready and steady when the batter goes in. Take a loaf tin about 20 x 10 x 6 cm, 8 x 4 x 2½ inches, and butter it generously, bottom and sides. Line it neatly with parchment, then give it another light greasing so nothing sticks.

In a large bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Sifting is important, it keeps the crumb fine and even, just as it should be.

In your stand mixer fitted with the paddle, or with handheld beaters if that is what you have, cream the softened butter and brown sugar on medium speed. Let it beat patiently for about five minutes, until pale, airy, and fluffy. This step builds the structure of the cake, so do not rush it.

Add the honey and continue mixing on medium speed until it is fully blended into the butter mixture. Then raise the speed slightly and add the eggs one at a time, beating well after each addition so the mixture stays smooth and silky. Stir in the vanilla and mix until everything looks creamy and well combined.

Lower the speed to medium low. Add half of the dry ingredients and mix only until you no longer see streaks of flour. Fold in half of the mashed bananas. Repeat with the remaining flour mixture, then finish with the rest of the bananas. Mix just until the batter comes together. Overmixing will make the loaf heavy.

Transfer the batter into your prepared tin. Smooth the top with a spatula so it bakes evenly, then scatter the chopped walnuts over the surface.

Bake for 35 to 40 minutes. The loaf is ready when a metal skewer or bamboo stick inserted into the center comes out clean, or with a few moist crumbs clinging to it, but no wet batter.

Because of the honey, the crust will turn a deep golden brown. If it darkens more than you like, loosely cover the top with foil during the final 10 minutes of baking.

When done, remove the cake from the oven and let it rest in the tin for 10 minutes. Then carefully lift it out and place it on a wire rack to cool completely before slicing.

Once fully cooled, store the loaf in an airtight container at room temperature. It will keep well for up to five days, though for the finest flavor and texture, enjoy it within three.