Step 1

Preheat the oven to 350°.

Step 2

Spray two 8 1/2 x 4 1/2" bread pans with cooking spray and line the bottoms with parchment paper for easy removal.

Step 3

In a small bowl, mash the bananas and add lemon juice. Set aside.

Step 4

In a large mixing bowl, beat the butter and sugar until well creamed.

Step 5

Add the eggs and vanilla and mix well.

Step 6

Add the mashed bananas and mix.

Step 7

Add the dry ingredients and mix only to combine.

Step 8

Stir in the nuts if desired.

Step 9

Divide between the two prepared loaf pans and bake for 42 - 46 minutes or until a toothpick comes out with only a few crumbs.

Step 10

Remove from the oven and let the loaves rest in the pans for about 10 minutes. If needed, use a knife around the edges to loosen the loaves, and they should slide right out.

Step 11

Cool, slice, and enjoy. Place into airtight bags or containers. This bread freezes well, to keep some fresh for later.

Step 12

This bread is best when served at room temperature. However, it only stays good on the counter for about 2 - 3 days (depending on humidity). But you can refrigerate or freeze it to keep it longer. Just let it come back to room temperature before serving.