• Place the bananas on a baking tray and bake at 212°F (100°C) for 1 hour. This process pasteurizes the fruit, giving it the ideal ripeness for Banana Bread.
• Using a blender or food processor, mix the eggs, sugar, honey, milk, rice oil, melted butter, cream cheese, banana pulp, cinnamon, and vanilla seeds.
• Blend everything at maximum speed for about 1 minute.
• In a large bowl, combine the all-purpose flour, rice flour, baking powder, baking soda, and salt.
• Pour the liquid mixture into the dry ingredients and whisk by hand until smooth and homogeneous.
• Roughly chop the walnuts and fold them into the batter.
• Grease a rectangular loaf pan (about 26x12 cm) and fill it up to three-quarters full with the batter.
• Bake at 320°F (160°C) for about 45 minutes. Test for doneness by inserting a skewer into the center—it should come out clean.
• Once baked, let the Banana Bread cool in the pan for 10 minutes, then unmold it and cool completely on a wire rack.

For the Syrup

• Bring all syrup ingredients to a boil, then use the syrup while hot to lightly moisten the surface of the Banana Bread. This keeps it moist for longer and adds a lovely cinnamon aroma.

For Decoration (Optional)

• To decorate, mix powdered sugar and water until you get a honey-like consistency.
• Pour the glaze into a piping bag and decorate the Banana Bread as you like, finishing with a few walnut halves.