Preheat the oven to 160C/140C F/Gas 3. Grease and line the base and sides of a 1kg loaf tin.
Put the butter, sugar and half the honey in a stand mixer and beat briefly until pale and soft. Add the flour, mixed spice and eggs and beat until very pale and light. Stir in the bananas, figs and half the walnuts and spoon into the prepared tin. Smooth with a palette knife, making a shallow indent down the centre. Scatter the remaining walnuts over and bake for 1 hour 30 minutes or until a skewer inserted into the middle comes out clean.
Drizzle the remaining honey over the loaf and leave in the tin for 10 minutes, then transfer to a wire rack to cool. Slice and serve with honeycomb and a little crème fraîche, if using.
Recipes and styling by Louise Pickford, photography by Unsplash/Nina Ha; Ian Wallace
