With the rack in the middle position, preheat the oven to 180 ˚C (350 ˚F). Butter and flour a 23 x 13-cm (9 x 5-inch) loaf pan.
In a bowl with a fork, coarsely mash the bananas with the lemon juice. Add the oil. Set aside.
In another bowl, combine the dry ingredients. Set aside.
In a third bowl, beat the eggs with the sugar and molasses with an electric mixer until light and fluffy, about 3 minutes. At low speed, add the dry ingredients alternately with the bananas. With a wooden spoon, stir in the nuts.
Spread in the prepared pan. Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool and unmould.
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