3 ripe bananas (375 ml / 1 1/2 cups)

Juice of 1/2 lemon

1/4 cup (60 ml) vegetable oil

2 cups (500 ml) unbleached all-purpose flour

1/2 teaspoon (2.5 ml) ground cinnamon (optional)

2 teaspoons (10 ml) baking powder

1/2 teaspoon (2.5 ml) baking soda

1/4 teaspoon (1 ml) salt

2 eggs

1 cup (250 ml) sugar

2 tablespoons (30 ml) molasses

3/4 cup (180 ml) walnuts, toasted and chopped

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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