Banana Bread

• 1 C. unbleached white flour
• ¾ C. honey
• 1 ¼ C. whole wheat flour
• 2 eggs, beaten
• ½ tsp. slat
• 3 mashed ripe bananas
• 1 tsp. baking soda
• 2 to 3 T. hot water
• ½ C. butter
• ½ c. chopped walnuts

In a medium bowl, stir together the dry ingredients; set aside. In a large heavy saucepan on low heat, melt the butter. Stir in the honey with the butter and remove from heat. Add the beaten eggs and the mashed banana and stir vigorously. Carefully stir in about half of the dry ingredients, then half the hot water. Now, add the rest of the dry ingredients, then the rest of the hot water, making a light, smooth dough. Stir in the nuts. Fill a greased and floured loaf pan (9-5/8x5-1/2) and bake for 70 minutes on 325° or until brown and starting to pull away from the edge of the pan. Cool in the pan on a rack. Turn out and wrap well when completely cooled. Store a day in the refrigerator before slicing.