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Amish Friendship Banana Nut Bread

SUBMITTED BY: LadybirdDee PHOTO BY: 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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Read Reviews (5)

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PREP TIME	15 Min
COOK TIME	1 Hr 15 Min
READY IN	1 Hr 30 Min
Original recipe yield 2 loaves

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1/2 cup shortening
4 large ripe bananas
2 cups Amish Friendship Bread Starter (see footnote for recipe link)
3 eggs
1/2 cup milk
1 cup white sugar
1 cup chopped walnuts
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Grease 2 - 9x5 inch loaf pans.
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.
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.

FOOTNOTE

Begin by making our Amish Friendship Bread Starter.

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REVIEWS

Reviewed on Apr. 6, 2008 by TEAKETTLE2001

Awesome ! I used the recipe as written . Is very moist and delicious. MORE

Reviewed on Jun. 3, 2008 by Danielle

this was fabulous!!! my favorite use for the amish friendship starter! i don't care for nuts... MORE

Reviewed on Aug. 5, 2007 by Pat

I tryed it as is and then the next time I changed it some. I used 2 bananas 1 8oz can crushed... MORE

Reviewed on Jul. 22, 2008 by Melissa W.

Full Review

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.

Melissa W.
Jul. 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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I made muffins instead of loaves, used paper baking cups to prevent them from touching the... MORE

Reviewed on Aug. 7, 2007 by stacy

This was my second. The first was the cinnamon one and this one kinda combined, which was... MORE

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Recipe Submitter:

LadybirdDee

	Cooking Level: Intermediate Home Town: Buffalo, New York, USA Living In: Chicago, Illinois, USA
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