If you don't have a steamer set the pudding moulds in a tray of hot water and bake at 180C for 30 minutes instead.
100g caster sugar
200g bananas, roughly mashed
1/2 tsp vanilla extract
1/4 tsp ground nutmeg or to taste
2 large eggs, beaten
160g self-raising flour, sifted
4 tbsp honey
2 tbsp walnuts, roughly chopped
Foil and string
Extra honey and walnuts
Beat the butter and sugar with an electric mixer until pale and smooth, about 5 minutes. Beat in the bananas, vanilla and nutmeg, then slowly add the eggs, beating well (it doesn't matter if mixture curdles). Fold in flour until you have a thick batter.
Lightly butter four small ovenproof ramekins or 150ml dariole moulds and spoon a tablespoon of honey into the base of each. Add batter until moulds are three-quarters full, cover bath with buttered foil and tie with string. Steam for 30 minutes or until springy on top.
Turn out onto four warmed serving plates, drizzle with a little extra honey and scatter with walnuts.