1. To make the banana bread, using a fork mash the ripe bananas in a mixing bowl until completely smooth. Stir melted butter into the mash.

2. Mix in baking soda and salt. Stir in sugar, beaten eggs, and vanilla extract. Sift the flour and mix it in along with the chopped walnuts. Mix the batter until everything is well combined.

3. Line 2 circular 20 cm cake tins with parchment paper. Equally divide the batter between both tins and bake in a 175°C preheated oven for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. Remove the bread disks from the oven and let them cool for 30 minutes.

4. Cut the peach and prunes into thick wedges, heat a griddle pan very well and grill both sides of the fruits on high heat until grill marks form on their flesh.

5. Remove cooled breads from tins. Start by placing the first bread disk on a nice plate, then using a palette knife spread half the ashta and honey mixture evenly. Place the other disk on the filling followed by the rest of the ashta mixture.

6. Arrange the grilled fruits on top of the cake, and finish with a generous drizzle of honey.