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"

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!

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

This was my second. The first was the cinnamon one and this one kinda combined, which was gone in two days. I still have this one.

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