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1/2 c butter at room temperature
3/4 c raw sugar
1/2 c honey
2 eggs
1 tsp baking soda
1/2 c yogurt
2 lg ripe bananas mashed
1 tsp pure vanilla extract
1 1/2 c unsifted whole wheat flour
1 c coarsely chopped walnuts
Set the oven to 350 degrees and butter a 9-inch tube pan. Put the butter into a large bowl and blend in sugar. Beat in the egg; add all ingredients except nuts. When well-blended, add nuts. Bake about 50 minutes or a trifle longer. Just until the cake begins to shrink away from the sides of the pan. It should not be allowed to dry out in baking, but rather should have a moist, almost custardy texture.
Serve as is or with a blob of whipped cream and a few banana slices.
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