• 1 ⅓ cups vegetable oil
  • 2 cups white sugar
  • 4eggs, whisked
  • 5 cups mashed bananas
  • 1 tablespoon lemon juice
  • 4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 cups chopped walnuts
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×5-inch loaf pans.


  • Step 2

    Beat vegetable oil and sugar together in a bowl until creamy and smooth; stir in eggs.

  • Step 3

    Mash bananas and lemon juice together in a separate bowl; mix into oil mixture until just incorporated.

  • Step 4

    Sift flour, baking powder, and salt together in a third bowl; slowly mix into wet mixture using an electric mixer on low until just incorporated. Fold in walnuts. Pour batter into the two prepared loaf pans.

  • Step 5

    Bake in the preheated oven until a knife inserted in the center of the loaf comes out clean, about 1 hour 15 minutes.

  • Cook's Note:

    Be sure not to over-beat the batter. Toothpick inserted in center of bread should come out somewhat moist. If toothpick comes out clean, you have overcooked the bread. I usually freeze the second loaf, then vacuum pack and put back in the freezer for later. Done this way, the bread is good for up to 6 months.

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