With all of these bananas we've been getting, my husband and I haven't been able to eat them fast enough. But, I am perfect fine with that, as the overly ripe ones have gone straight to my freezer, waiting for a day that I could get around to making some banana bread. And today was that day!
My overly talented college roommate, Aubry gave me the best banana bread recipe way back when we were college kids. I've been planning to make it for weeks and then just a few days ago, she posted on her own blog all about how her banana bread recipe is the best recipe to be found. And I'm not going to fight with her on that one!
Every time I make her banana bread recipe, I can't help but think of a funny story and a silly, mindless college boy friend of ours. His name was Mike. We (all 10 roommates) loved Mike. He was handsome, so fun, a total charmer, and just a really good friend. Well, one day Aubry had made her a.maz.ing banana bread and Mike just so happened to pop in right when she was taking it out of the oven. She, being the person that is always willing to share, shared some of her coveted banana bread with Mike. He took one bite, and said with as much enthusiasm and sincerity the boy had, "OH. MY. GOSH. If I could find a girl that could make banana bread this good, I'd marry her tomorrow!" Really, Mike? REALLY? That girl was standing right. in. front. of. your. FACE! Silly, silly boys who see right through incredible girls. ANYWAYS . . .
Here is her divine Banana Bread recipe . . .
Servings: Makes two loaves
2 cups sugar
1 1/2 tsp vanilla
1 1/2 tsp almond extract
1/2 cup canola oil
1/2 cup melted butter
1 cup buttermilk
1 1/2 tsp salt
1 1/2 tsp baking soda
3 cups flour
1 1/2 - 2 cups mashed bananas (3-4 bananas)
Preheat oven to 350 degrees. Beat eggs, sugar, vanilla, almond extract, oil, melted butter, buttermilk, and banana with an electric mixer until mixed well. Add salt, baking soda and flour and mix with the electric mixer until thoroughly mixed.
Bake at 350 degrees for 40 minutes covered with foil. Remove foil and bake for another 20 minutes or until golden brown and a toothpick comes out of the bread clean.
3/4 cups sugar
1/4 cup fresh squeezed orange juice
1 Tbs butter
1/2 tsp vanilla
1/2 tsp almond extract
Combine all ingredients in a pot on the stove. Bring to a boil and boil for 20 to 30 seconds. Pour 1/2 of the mixture over each hot loaf of bread. Leave them in the pan for 15 minutes to let soak in.
If you are eating all of your bananas each week before they get too ripe, hang onto one each week until you have enough to make this banana bread. I promise it WILL be worth it!
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