Brush a cake tin with butter and dust with flour. Beat the excess flour from the tin.
Roast the cashews in a dry frying pan until light brown and smell nutty. Get them out of the frying pan and chop them coarsely.
Beat the butter with the sugar for 3 minutes to a creamy mixture.
Add the eggs one by one, while continuing to mix.
Also pour the honey into the bowl and add the bananas and mix well until mixed.
Sift the flour, baking powder and salt over the batter and beat it through.
Finally, mix the cashew nuts into the batter with a spatula.
Pour it into the cake tin and bake it in the oven for 60 minutes until the cake comes out done (check this by inserting a wooden skewer in the middle of the cake. If it comes out dry, the cake is finished).
Let stand for 5 minutes, then remove the cake from the baking tin and let it cool, on a wire rack, to room temperature.