Preheat the oven to 180’c degrees. Grease a 20cm x 12 cm loaf tin with melted ghee or coconut oil and line with baking paper.
In a large bowl, combine the coconut flour, almond flour, ground cinnamon, baking soda, and pinch of salt and mix to combined.
In another bowl, add eggs, vanilla, honey and whisk together, then add mashed banana and the walnuts to the egg mixture and whisk more until well combined.
Pour the liquid ingredients into the dry and stir with a spoon until thoroughly combined, then add ghee or coconut oil and continue stirring until well incorporated.
Spoon all of the batter in the lined loaf tin and spread it out evenly with a spatula.
Slice the remaining banana into three pieces diagonally and lay on the top, then sprinkle with the extra walnuts.
Bake in the oven for 40-45 minutes or until the centre is pierced with a toothpick and the toothpick comes out clean.
Pull out of the oven and let it cool slightly (only for a minute or so) then carefully invert it onto your hand or a wire rack and flip it so the bottom is laying flat on the wire rack. Brush some honey over the top and let it cool for 20-30 minutes.