Preheat oven to 170°C and grease a loaf tin.
In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk.
Add the Bi-Carb Soda, vanilla, salt and cinnamon, and whisk to blend. Stir in the flour until just combined. Gently stir in the diced dates, walnuts and coconut.
Pour the batter into your greased loaf pan and sprinkle lightly with extra cinnamon.
Bake for 55 to 60 minutes or until a skewer inserted into the middle comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool for 20 minutes before slicing.