Ingredients
3/4 cup honey
1/2 cup butter, softened
2 eggs, beaten
4 medium bananas, mashed
1/2 cup sour milk
1 teaspoon vanilla essence
2 1/2 cups whole meal flour
1 teaspoon baking powder
1 teaspoon salt

Directions:
Preheat oven to 180°C (Gas mark 4). Grease bottom only of two 22 cm loaf pans. Mix honey and butter in large bowl. Stir in eggs until blended. Add bananas, sour milk, and vanilla. Beat until smooth. Stir in flour, baking soda, and salt. Pour into pans.
Bake for about 1 1/4 hours, or until skewer or toothpick inserted in center comes out clean. Cool for 5 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place topside up on wire rack. Cool completely before slicing. Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days.