Amish Friendship Banana Nut Bread Recipe -
Amish Friendship Banana Nut Bread Recipe
  • READY IN hrs

Amish Friendship Banana Nut Bread

Recipe by  

"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 Edit and Save

Original recipe makes 2 loaves Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 15 mins

    1 hr 30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 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.

Most Helpful Critical Review
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"

Aug 05, 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

Jun 03, 2008

this was fabulous!!! my favorite use for the amish friendship starter! i don't care for nuts so i left them out, and used butter flavored crisco just because its what i had. so moist and delicious! a major hit at the picnic i brought a loaf to!

Nov 25, 2009

I started making this bread a year ago, and it is a hit with family and friends. I substituted the 4 bananas with 2 boxes of Jello instant banana pudding; it's incredibly moist and there's a great banana taste! Instead of shortening, I used 1 cup of oil. I utilized this same recipe for pumpkin bread, applesauce bread, and cranberry bread; makes great gifts!!

May 23, 2011

This recipe is now the only recipe for banana bread that we will ever use. My family loved this bread so much that the boxed brand banana bread I made two days ago is now being passed up. This bread is very moist. I only made one loaf and changed the recipe a bit. 1 cup starter, 2 ripe bananas, 2 eggs, 1/4 cup milk, 1/4 cup white sugar, 1/4 cup brown sugar, 1tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt and 1 cup flour. Didn't have any walnuts so I didn't add them. I also added a little cinnamon and a very small pinch of nutmeg. It came out very nicely. Will be making again for years to come. Thank you for the recipe.

Oct 29, 2008

Everyone loved this and it's my favourite way to use the starter, mainly because most of the other recipes have pudding mix in them. I confess to making a change. Because I ran out of white sugar, I substituted 1/2 cup of brown sugar. This was moist, kept very well, and baked nicely in my longer (13 inch) loaf pans. I will be making it again in 10 days when I have more starter!

Apr 06, 2008

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


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  • Calories
  • 182 kcal
  • 9%
  • Carbohydrates
  • 28.3 g
  • 9%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 97 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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