1/4 c. plus 2 tbsp. butter, softened
3/4 c. firmly packed dark brown sugar
2 eggs
1 1/2 c. whole wheat flour
3/4 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 tbsp. buttermilk
2 c. mashed ripe banana
1 c. chopped pecans

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in banana and pecans.

Spoon batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes; remove to wire rack and cool completely. Yield: 1 loaf.