Prep Time::20 mins
Cook Time:: 1 hr 15 mins
Total Time:: 1 hr 35 mins
Servings::24
Yield::2 loaves
Ingredients
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1 ⅓ cups vegetable oil
2 cups white sugar
4 eggs, 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
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 the wet mixture using an electric mixer on low until just incorporated; do not overmix. Fold in walnuts. Pour batter into the two prepared loaf pans.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out somewhat clean, about 1 hour 15 minutes. If the toothpick comes out clean, you have overcooked the bread.
Cook’s Note
I usually freeze the second loaf, then vacuum pack it and put it back in the freezer for later. Done this way, the bread is good for up to 6 months.