Poppy Seed Cake II

1 1/2 c all-purpose flour
1 1/2 c whole wheat flour
1/3 c poppy seeds
2 1/2 tsp baking soda
1/2 tsp salt
3/4 c butter or margarine
1 1/2 c honey
1 tsp vanilla
4 eggs
1/2 c buttermilk or sour milk
1 small banana, mashed
1/2 c raisins

Grease and lightly flour a 10-inch tube pan. Combine flours, poppy seeds, baking soda, and salt. Beat butter about 30 seconds at medium speed. Add honey and vanilla; beat until fluffy. Add eggs, one at a time, beating 1 minute after each. Combine buttermilk or sour milk and banana. Add dry ingredients and buttermilk mixture alternately to egg mixture, beating after each addition. Stir in raisins. Turn into pan and spread evenly. Bake at 350 for 50 to 55 minutes or until cake tests done. Cool 15 minutes in pan. Invert onto a wire rack and remove pan. Cool thoroughly.