This is a moist banana loaf cake perfect for using up ripe bananas. I usually freeze my old bananas until I have enough for a recipe or two. Just freeze them as they are - peel and all - and thaw for an hour or so at room temperature.
In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add bicarbonate of soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into a greased 23x12cm (9x5 in) loaf tin.
Bake for 55 to 60 minutes. Cool on wire rack for half an hour before slicing.