1 c. sugar
1/2 c. butter, softened
1 1/2 c. mashed, over ripe bananas
3 tsp. baking powder
1 c. chopped pecans
2 eggs
2 c. sifted flour
1 tbsp. lemon juice
1/2 tsp. salt

Cream sugar and butter together, add eggs 1 at a time and beat well after each egg is added. Stir bananas and lemon juice together, add flour, baking powder and salt and mix until just moistened. Stir in pecans and pour into a 9 x 5 inch loaf pan. Bake at 350 degrees for 1 hour. NOTE: If using mini loaf pans, fill 3 and bake at 350 degrees for 30 minutes.