This is a fantastic tasting banana bread. Ordinarily, these types of bread are loaded with sugar and fat. I enjoy eating a slice of this bread for breakfast sometimes, because it's not too sweet or heavy.

I originally got this from a cookbook by Dr. Andrew Weil called "The Healthy Kitchen". It's a fantastic cookbook for healthy eating. I love sharing this bread with friends, it's always a hit. Make sure to use ripe (or very ripe) bananas in the recipe. Bananas sweeten as they ripe and much of the sweetness from this recipe comes from the Bananas.

Ingredients

• 3 ripe bananas
• 1/2 cup of honey
• 3 Tbsp Canola Oil
• About 1 tsp Canola Oil to grease the pan
• 1 tsp vanilla extract
• 1 1/2 cups of whole-wheat pastry flour*
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup chopped walnuts**

*Using whole wheat pastry flour is important. Regular whole-wheat flour won't rise as well because it's a bit too heavy.

** These are optional. However, I like to toast the walnuts before I add them to the recipe.

Instructions

1. Heat your oven to 350 F.
2. Using the 1 tsp of canola oil, grease your pan.
3. Mash up your ripe bananas and mix with the honey, its okay if it's a little lumpy.
4. In a separate bowl, combine the flour, baking soda, salt, and nuts.
5. Combine the two mixtures together. Don't over-mix!
6. Pour the mixture into your pan. I like to drizzle a small amount of extra honey on the top of the mixture. It makes the top crust even better. Don't use too much though!

7. Bake for about 40 minutes. Use a toothpick to check for doneness.