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Amish Friendship Banana Nut Bread

Amish Friendship Banana Nut Bread

  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
LadybirdDee

LadybirdDee

A banana-nut bread that requires a batch of Amish Friendship Bread Starter. Do not use any type of metal spoon or bowl for mixing.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease 2 - 9x5 inch loaf pans.
  2. In a large bowl, mash together the shortening and bananas, then stir in the starter, eggs, milk, sugar, and walnuts. Sift together the baking powder, baking soda, salt, and flour. Fold into the banana mixture. Divide batter evenly into the prepared pans.
  3. Bake in preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf until it loosens evenly from the pan, about 10 minutes, before removing to a wire rack to cool completely.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sarah Jo
60

Sarah Jo

12/23/2008

I've made this over and over and it never fails to get compliments. I make no changes. TIP: I made this today into a pumpkin loaf. I used mashed pumpkin in place of the banana and added cinnamon, allspice, nutmeg and ginger. Turned out beautifully. It'll make a nice Christmas loaf for friends.

Pat
45

Pat

8/5/2007

I tryed it as is and then the next time I changed it some. I used 2 bananas 1 8oz can crushed pineapple drained and 1 6 oz jar maraschino cherry drained and diced. It was a great Hawiian version

Melissa O.
31

Melissa O.

7/22/2008

I made muffins instead of loaves, used paper baking cups to prevent them from touching the metal pan and baked them between 25-30 mins, yielded 2.5 dozen! they were very moist - perhaps too moist, but they were technically done, but next time I may bake for a few mins longer. In my opinion these needed more banana flavor (i used 4 overripe bananas), and some spice to the batter. next time i will alter the recipe to better suit my tastes. they just tasted like semi-plain sweet muffins with only a hint of banana. on some of them i made a crumb topping (from another recipe on this site, Banana Crumb Muffins). I liked them with the crumb topping and they gave them a pretty look. Hubby took them to work this morning and they went over so-so (by comparison, I made regular cinnamon friendship bread for them and I heard raves all day long) I probably will make these again but tweak the recipe alot. I will say that I really liked this recipe because it used 2 cups of Friendship Bread starter - not only did it make the muffins puff up alot and look really cute, but it got rid of 2 bags of starter so i didnt have to find as many "friends"

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