Reviewed: Mar. 23, 2012

My family LOVES this bread. I make the banana bread every cycle and the loaves are gone by the end of the week.

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Sweetmama

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Reviewed: Feb. 13, 2012

Tried this recipe today and it turned out great.

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Sherry

Reviewed: Oct. 30, 2011

A little to sweet tasting for me next time will only add half cup sugar to mixture. Otherwise very good.

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JVanHorn

Reviewed: Aug. 31, 2011

Very very good bread! I forgot the last step in the 10 day process before splitting up the starter and just started making bread, but all of the bread batches I made still turned out great and I froze more than half of them.

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babs2574

Cooking Level: Intermediate

Home Town: Two Harbors, Minnesota, USA

Living In: Anoka, Minnesota, USA

Reviewed: Aug. 9, 2011

Our new favorite banana bread! Using the friendship starter always produces such moist, flavorful loaves of bread, and this one is no different. I did cut this recipe in half, so I only had to use 1 cup of the starter. I also used 2 full eggs, and added in a small package of dry banana pudding mix. Most other friendship bread recipes that I have made call for vanilla pudding, so I decided to add the pudding, and banana just seemed to be the right choice for this bread. It was a huge success. I now have the starter going with several in the freezer because of how much we enjoy this particular bread!

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mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: 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.

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Momma0f4

Cooking Level: Expert

Home Town: Shelton, Connecticut, USA

Living In: Laconia, New Hampshire, USA

Reviewed: Jul. 16, 2010

I've made this recipe as-is a few times and it is excellent. I've also used it as a basis for experimentation. I've found that if my starter isn't yet fully active, it works wonderfully by simply mixing all ingredients except b.p., b.s., salt...and letting it rest in a bowl for a few hours. Then stir in the other ingredients and bake. It seemed to allow the various fruits I've used to macerate and the resulting flavors/aromas are intoxicating.

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Jaybird61176

Cooking Level: Expert

Home Town: Mahanoy City, Pennsylvania, USA

Living In: Williamsport, Pennsylvania, USA

Reviewed: Jan. 26, 2010

Love it! Excellent banana flavor. I left out the walnuts, next time I might cut down just a hair on the sugar. Otherwise, change nothing!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Dec. 20, 2009

my mom made it wen i was visitig her so i just had to gt the recipe for it

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~k3lly's Mama~

Reviewed: Nov. 24, 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!!

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