Honey Nut Banana Bread

I won't say that this is a very healthy recipe because I did used bleached, enriched flour(that's all I had), but it doesn't have any sugar in it, so that counts for something! This is not as sweet as regular banana bread, but it is so good.

3 very ripe bananas
1 cup of honey
1/2 cup of butter softened
2 eggs
1/4 cup whole milk (you can use what you have, but whole milk is amazing in baked goods)
2 1/2 cups of self rising flour
1 tsp vanilla
chopped walnuts  - I used 1/4 cup because I don't love walnuts, but you could use up to 1 cup if you like

Preheat your oven to 325 degrees and grease only the bottom of a 9" loaf pan.  I used metal, but you can use glass; you'll just have to watch that it doesn't brown too quickly.  If you use a glass pan, I would recommend putting it on the lowest rack of your oven to avoid it cooking too quickly on the top. 
Using a mixer, mix the butter and the honey until blended a somewhat smooth.  Add the eggs and mix them completely in.  Try to keep the speed low.  This is a quick bread and doesn't have to be beaten like cake batter.  Add the milk, the vanilla, and the bananas and beat until somewhat smooth.  If you are using a stand mixer, remove the bowl.  If you are using a hand mixer, PUT IT DOWN! Get out a wooden spoon and stir in the flour until it is moistened.  Stir it 10 good times and WALK AWAY! Pour the batter into the loaf pan, smooth it out, and place it in the oven.  Bake it for 55 minutes and then check the middle for doneness.  If it is a little gooey in the middle, you can take it out if you like yours a little underdone or give it another five minutes.  It should be a little springy when you touch the top, like a muffin.  Cool it in the pan for about 30 minutes and then you can remove it, slice it, and slather it with butter.