Preheat the grill to high. Arrange the crumpet fingers on the rack of the grill pan and toast for 2–3 minutes on each side or until browned and crisp.
Meanwhile, mash the bananas with a fork, keeping them a little textured. Add the ricotta, crushed cardamom, cinnamon and orange rind, and mix well together.
Spread the banana mixture over the toasted crumpets, levelling the surface, then drizzle each with 1 teaspoon honey.
Return to the grill and cook for 2–3 minutes or until the tops are lightly browned and the honey is bubbling. Leave the crumpets to cool slightly, then sprinkle over a little extra cinnamon and serve at once.