1/2 cup butter, softened
3/4 cup honey
2 large eggs
1 cup mashed ripe bananas
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup chopped pecans, toasted
Beat butter in a large mixer bowl with electric mixer on medium speed until creamy. Add the honey, beating well. Add the eggs, one at a time, beating after each one. Add the banana and mix well.
In a small bowl combine the flour with the baking soda and salt; stir in the pecans. Add flour to the creamed mixture and stir until the dry ingredients are well combined into the egg mixture.
Spoon the batter into a greased and floured 9-inch loaf pan. Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes then remove to a wire rack to cool completely.
Note: If the corners of the bread start to get too browned, cover corners with foil shields for last several minutes of baking.