1/2 c. butter, softened
2/3 c. honey
2 eggs, well beaten
1 c. mashed ripe bananas
1 1/2 tsp. vanilla
1 c. whole wheat flour
1 c. unbleached white flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1 c. chopped walnuts or pecans

Cream together the butter and honey. Beat in eggs. Stir in bananas and vanilla. Sift together the flour, baking powder, baking soda and sea salt. Combine flour with banana mixture. Stir in chopped nuts. Pour batter into a buttered 9 inch loaf pan. Bake in a preheated 350 degree oven for 60 to 70 minutes until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto wire rack. Refrigerate for 24 hours before slicing. Makes 1 loaf.

VARIATIONS: Substitute chopped dates or raisins for the nuts. Or use 1/2 cup nuts and 1/2 cup dried fruit. To make banana spice bread, add 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg and 1/4 teaspoon ground cloves to the batter.