Best Banana Bread

I'm not that big of a produce eater. Fruit and veggies - not my thing on a daily basis. So of course I didn't notice or care when we got back from a week in Chelan and several of my dad's bananas were brown. And because we try to waste as little as possible, Dad asked me to make banana bread with them (as opposed to throwing them in the trash or food waste). I started searching before my mom told me about the recipe that she uses from the cookbook that her godmother's church put together with recipes from members and their friends, including my mom's godmother and her banana bread recipe.

Best Banana Bread (Old St. Peter's Church Cookbook pg. 25)

2 ripe bananas, mashed 2 eggs 1 3/4 c unsifted flour 1 1/2 c sugar 1 c chopped nuts 1/2 cup vegetable oil 1/4 c milk plus 1 tbsp lemon juice, stirred together 1 tsp baking soda 1 tsp vanilla 1/2 tsp salt
Preheat oven to 325 degrees. In large bowl mix all ingredients together. Grease large loaf pan. Put in mixture. Bake until top is golden brown and splits slightly, 1 hour to 1 1/3 hours. Cool. Remove from pan.

As always, I left out the nuts. Never been a big fan of nuts in my baked goods. I also had to triple the recipe since there ended up being 6 bananas. At first I thought there was 5 so I just figured I'd double the recipe but add that extra banana. If you try this, I hope that works. As for the fact that we now have 3 loaves of banana bread, my dad usually takes a loaf with him to work and we'll probably give one to Anthony.