Preheat the oven to 325°F (160°C or 150° for fan ovens).
Grease a Bundt Cake Pan.
Cream the butter and sugar together using an electric mixer.
Add the beaten eggs and beat the mixture together.
Mix in the honey.
Measure the flour (and baking powder and baking soda if using ordinary flour), cinnamon, ginger and nutmeg together in a bowl and stir together lightly with a fork.
Add the flour mixture to the batter in the mixer bowl, in 3 additions, beating between additions.
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 and 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 15 to 20 minutes before turning the cake out of the pan carefully and leaving on a wire rack to cool.
When the cake has cooled completely, make the glaze by melting together the butter and 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.
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 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.