This recipe is one of our family favourites.

2 cups sugar
1 cup (2 sticks) unsalted butter, at room temperature
6 very ripe medium bananas
4 large eggs, well beaten
1 tablespoon fresh lemon juice
2 teaspoons grated orange rind
2-1/2 cups plain flour
2 teaspoons baking soda
1 teaspoon salt
Preheat oven to 350. Butter two 9×5 inch loaf pans.

Cream sugar and butter until light and whipped-creamy. Add the bananas, eggs, lemon juice and orange rind; beat until uniformly blended. It may take a while to get rid of the banana lumps.

Sift together the dry ingredients and fold lightly but thoroughly into the banana mixture. Pour the batter into the prepared pans. Bake for 45 to 55 minutes, until the loaves are firm in the middle and the edges begin to pull away from the pans.

Cool the loaves on racks for 1/2 hour before you remove them from the pans.

Makes 2 loaves. This bread freezes very well. I often also make this into little patty cakes. Add nuts for a bit of crunch.