Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×5-inch loaf pans.
Beat vegetable oil and sugar together in a bowl until creamy and smooth; stir in eggs.
Mash bananas and lemon juice together in a separate bowl; mix into oil mixture until just incorporated.
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.
Bake in the preheated oven until a knife inserted in the center of the loaf comes out clean, about 1 hour 15 minutes.
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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