Healthy Banana Bread

3/4 cup honey

1/2 cup butter -- softened

2 eggs

1 1/2 cups mashed ripe bananas (3 to 4 medium)

1/2 cup buttermilk

1 teaspoon vanilla

2 1/2 cups all-purpose whole wheat pastry flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts -- if desired

Preheat oven to 350° F. Grease bottom of one 9 inch pan.

Mix honey and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in the nuts. Pour into pans. Bake 9-inch loaf about 50 minutes, or until toothpick inserted in center comes out clean. Or pour into muffin tins; bake for 18 minutes.

Cool 5 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.