Instructions

• Preheat the oven to 350°F (175°C). Butter and flour a 9 x 5-inch (23 x 13-cm) metal loaf pan.
• In a medium bowl, whisk together 1 3/4 cups all-purpose flour (spooned into the measuring cup and leveled off), 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
• In a small bowl, mash very ripe bananas until relatively smooth and measure out 1 cup mashed bananas (this will be from 2 to 3 large bananas). Stir in 2 tablespoons fresh lemon juice.
• In the bowl of an electric mixer, beat 1/2 cup (1 stick) unsalted butter, softened, and 3/4 cup sugar on medium speed until light and fluffy, about 2 minutes.
• Add the 2 large eggs one at a time, beating well after each addition.
• Add the mashed banana and lemon juice mixture and 1 1/2 teaspoons vanilla extract to the mixer and mix until combined. The batter may look a little curdled—this is normal.
• With the mixer on low speed, add the flour mixture and beat only until just incorporated. Do not overmix.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake in the preheated oven 40 to 45 minutes, or until a tester inserted into the center comes out clean.
• Let the loaf cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.