There will be plenty of time for grilling, salads and making cool dinners later on. But for now, in the still coolish months of Spring, the aroma of freshly baked banana bread coming out of the oven is pure heaven. To make perfect quick breads, you needn't worry about culinary prowess in the kitchen. A few quick tricks and your quick breads will rival Martha's any day of the week. When you start mumbling, "It's a good thing," too much, you might want to turn on Emeril a few times a week to chill out a bit. Then again, you might freak the dog out yelling "Bam!" in the kitchen.

Mix honey and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in the nuts. Pour into pans. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean.

Cool 5 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.