Instructions: Preheat the oven to 350-degrees.

Grease (or spray with PAM), 8 LARGE muffin cups. I put 6 in one and 2 in the other; set aside.

Sift together into a bowl the flour, baking powder (or baking soda-mine turned out great) and salt; set aside.

In another bowl, cream the butter, sugar, vanilla and honey and add the orange zest. Beat in the eggs and bananas. Gradually add the sifted ingredients to the banana mixture. Fold in the nuts. Divide the batter among the 8 muffin cups, they should be about 2/3 full.

Bake for 30-35 minutes, or until a cake tester (or toothpick) inserted in the center comes out clean. I checked mine at 25 minutes and noticed they were browning on top too much, but they were still runny in the middle. I covered the pans with aluminum foil and baked for 5 more minutes, they were done.

Turn out onto wire racks to cool completely.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.