Preheat the oven to 160°C/325°F/Gas Mark 3 and grease and line a loaf tin.

Sift the flour, baking powder, ground cinnamon and salt together in a bowl, then set aside.

Blitz the chocolate in a food processor until fine chips/chunks.

In a separate bowl, mix the banana with the creme fraiche and vanilla extract.

Beat together the butter and Tate & Lyle Sugars with the kitchenaid until light and fluffy. Gradually add the eggs, beating well between each addition. Finally add the flour mixture and mix thoroughly.

Fold in the banana and creme fraiche mixture, stir through the chocolate, then spoon the mixture into the tin.

Bake in the middle of the oven for 1 hour, you may need to give it an extra 15 minutes depending on your oven type.

Cool the cake in the tin for 10 minutes, then brush the top with honey. Leave for another 20 minutes, then carefully lift out and let cool completely on a wire rack before slicing and serving.