Makes 1 loaf

• 1/2 cup honey
• 1/3 cup butter or margarine
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 cup quick-cooking oats
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 cup mashed ripe banana
• 1/2 cup chopped walnuts

Preheated Oven: 325 ℉

Cream honey and butter in large bowl with electric mixer until fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition

Combine dry ingredients in small bowl; add to honey mixture alternately with bananas, blending well. Stir in walnuts.

Spoon batter into greased and floured 9x5x3-inch loaf pan. Bake in preheated 325 ℉ oven 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean.

Cool in pan on a wire rack 15 minutes. Remove from pan; cool completely on a wire rack.

Bake Time: 50 to 55 minutes

Recipes from The National Honey Board