Preheat the oven to 325°F (160°C or 150° for fan ovens).
Grease a large Bundt Cake Pan.
Measure the flour (and baking powder and baking soda if using ordinary flour), cinnamon, ginger and nutmeg together in a bowl. Stir together lightly with a fork. Set aside.
Cream the ¾ cup butter and ¾ cup brown sugar together using an electric mixer.
Add the beaten eggs and beat the mixture together.
Mix in the 3 tablespoons of honey.
Add the flour mixture to the batter in the mixer bowl, in 3 additions, beating until smooth between additions. Don't forget to scrape down the bowl from time to time.
Beat in the bananas.
Remove the mixer bowl from the mixer and stir the dates and the ¾ cup chopped walnuts or pecans into the batter.
Spoon into the prepared Bundt pan, carefully filling all the gaps. Smooth the top.
Bake 40 to 50 minutes, or until a skewer inserted in the centre of the cake comes out clean. The top of the cake should be firm to the touch.
Remove the cake pan from the oven and cool on a wire rack for 20 to 25 minutes. Carefully remove the cake from pan and allow to cool completely on a wire cooling rack.
When the cake has cooled completely, make the glaze.
Melt together the ¼ cup butter and 6 tablespoons of honey in a small saucepan.
Bring the butter and honey to the boil, stirring constantly, then boil for two or three minutes, still stirring constantly, until the mixture begins to thicken slightly. Be careful, the mixture will be incredibly hot.
Remove the glaze carefully from the heat, and stir in the ½ cup chopped walnuts or pecans.
Leave to cool for about 5 to 10 minutes until the mixture begins to thicken up a bit. Don't let the mixture get too thick or harden though.
Spoon the glaze carefully over the top of the cake, allowing it to run down the sides a bit.
Allow the glaze to set for at least a half an hour before slicing and serving. Store the cake covered at room temperature.