You can add whatever fruit or nuts as long as you keep the bananas.
Grab 225g of plain flour, 1 and half tsp baking powder, half tsp of cinnamon, a pinch of salt, half tsp of bicarbonate of soda, 3 ripe bananas, 3tbsp soured cream or plain white yogurt will do at room temperature, 1tsp vanilla extract, 150g unsalted butter, 100g soft brown sugar, 50g caster sugar, 3 large eggs beaten, a handful of blackberries and almonds flakes, a couple of tbsp of runny honey.
Preheat the oven to 160C/325F,prepare the tin as you usually do.
Beat the butter and both sugar until fluffy, gradually add the beaten eggs.
Sift the flour, baking powder,cinnamon, pinch of salt and bicarbonate all together (in another bowl).
Add in batches to the sugar, butter and eggs mixture, mix well until thoroughly combined.
Aside mix the sour cream , with vanilla extract and the bananas, then fold into the other mixture, stir the blackberries.
Pour the mixture in the tin, cover with almonds flakes and blackberries add the honey.
Bake it in the middle shelf for 45-50 min. or until a skewer comes out clean.
Cool the cake in the tin for 30 min then carefully lift out set on a wire rack to cool completely.
Then sit down, make yourself a "cuppa" and breathe.