Amish Friendship Banana Nut Bread

Amish Friendship Banana Nut Bread

26
LadybirdDee 0

"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

1 h 30 m servings 182 cals
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Original recipe yields 30 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Footnotes

Reviews

26
  1. 34 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 mois...

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...

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

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 mois...

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 delicio...

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 gr...

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 b...

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 suga...

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

I loved this bread. It was very moist and flavor full. I made it just as it was written, next time I think I will add just a little cinnamon to the batter. I will definitely use this recipe agai...