Preheat oven to 350°F. Butter and flour a bundt pan. Sift flour, baking powder, baking soda and salt; set aside. In large bowl with electric mixer and paddle attachment, cream butter with honey until light and fluffy. Beat in sour cream, lemon zest, vanilla, eggs and bananas. Add flour mixture and stir just until combined. Stir in chopped pecans. Place in prepared pan and bake for 35 to 40 minutes or until a toothpick inserted into center comes out clean. When cooled, transfer cake to serving platter and spread warm glaze over top of cake. Makes 4 to 6 servings.