– 3 medium, ripe bananas, mashed – 1/2 c. vegetable oil – 1 c. granulated sugar – 2 eggs – 4 1/2 tsp. lemon juice (juice of 1/2 of lemon) – 2 c. all purpose flour – 1 tsp. baking soda – 1/2 tsp. baking powder – 1/2 tsp. salt – 1/2 c. chopped walnuts or pecans Crumb Topping: – 1/3 c. softened butter, (not melted, just softened) – 1/3 c. light brown sugar – 2/3 c. all purpose flour
Preheat oven to 350 degrees. Line two 8" x 5" loaf pans with parchment paper. Helpful tip: secure paper to edges of pan with binder clips. This prevents paper from sliding when batter is added to pan. Set pans aside.
In another bowl, whisk together the dry ingredients; flour, baking powder, baking soda and salt. Gradually add the dry ingredients to the wet ingredients, using a large whisk to combine. Stir the batter until just combine and until there are no more lumps.
With a rubber scraper, fold in the chopped nuts. Evenly divide the batter into the two prepared pans.
For the crumb topping; in a bowl, combine the softened butter, brown sugar and flour. Mix the a fork until crumbly. Sprinkle over the top of each loaf.
Remove the binder clips from the edges of the pans (if you were using to secure the parchment paper) and place loaves in oven. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted comes out clean and crumb free.