Instructions

• Preheat the oven to 350°F (175°C). Butter and lightly flour a 9 x 5-inch (23 x 13-cm) metal loaf pan; set aside.
• Measure 1¾ cups all-purpose flour by spooning it into the measuring cup and leveling it off. In a medium bowl, whisk together the measured flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt; set aside.
• In the bowl of an electric mixer (or with a hand mixer), beat ½ cup (1 stick) softened unsalted butter and ¾ cup sugar on medium speed until light and fluffy, about 2 minutes. Stop once or twice to scrape down the bowl sides with a spatula.
• Add the 2 large eggs one at a time, beating well after each addition and scraping the bowl as needed so the mixture is smooth.
• Stir in 1 cup mashed very ripe bananas, 2 tablespoons fresh lemon juice, and 1½ teaspoons vanilla extract until combined. The mixture may look a little curdled—this is normal.
• Add the flour mixture to the banana mixture and mix on low speed (or fold with a spatula) just until the dry ingredients are incorporated. Do not overmix.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake in the preheated oven until a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs attached, 40 to 45 minutes.
• Remove the pan from the oven and let the bread cool in the pan for about 10 minutes. Then turn the loaf out onto a wire rack and cool completely before slicing.