Preheat oven to 150C. Grease and line the base and sides of an 8cm x 11cm x 30cm (6-cup) loaf pan with baking paper. Sift flour, bicarbonate of soda, ½ teaspoon cinnamon and ¼ teaspoon salt into a bowl.
Using an electric mixer, beat eggs and sugar on high speed until thick and pale. Reduce speed to low-medium and gradually add oil in a thin, steady stream. Add bananas, yogurt and vanilla, and beat until well combined. Add flour mixture and three-quarters of the walnuts and stir until combined. Pour batter into prepared pan and scatter with remaining walnuts. Bake for 1 hour or until a skewer inserted into the center comes out clean.
Cool for 10 minutes in pan, then turn out onto a wire rack to cool.
Meanwhile, combine ricotta and 2 tablespoons of the honey in a bowl. Sprinkle with remaining ¼ teaspoon cinnamon. Place remaining 4 tablespoons honey in a small pan and warm slightly.
To serve, drizzle banana bread with warm honey. Thickly slice and serve with honeyed ricotta.