1/3 cup honey

3 Tbsp oil

1 tsp vanilla

½ tsp salt

2 cups mashed ripe bananas (about 6 bananas), or 1 pint canned bananas

2 Tbsp lemon juice

1 cup whole wheat flour

1 cup all-purpose flour

2 tsp baking powder

½ tsp baking soda

½ cup chopped pecans or walnuts

Preheat oven to 350º.

Grease an 8” x 4” loaf pan.

Spread chopped nuts on a cookie sheet. Lightly toast nuts while mixing other ingredients.

In a medium bowl, beat the oil, honey, vanilla and salt. Add the banana and lemon juice. Sift the flour, baking powder and baking soda into the bowl and stir to combine. Fold in the toasted nuts.

Pour into greased loaf pan. To help the bread cook evenly (so you don’t get a doughy center in the middle), leave or scoop a shallow well in the center of the loaf before putting in into the oven. This well will fill in as the loaf bakes, and you’ll get an even top with no doughy high spot in the middle of your loaf.

Bake for 60 minutes. Watch carefully and check for doneness.