If you haven’t been following my series on Amish Friendship Bread you can check HERE
for the original post. We have been making several different recipes with it every 10 days and you can see those HERE on my Recipe page.
I am almost out of the recipes that my family has used …. and might be looking for a few new ones to play with. This week we made banana bread!
This recipe uses TWO cups of the Starter to make the two loaves of bread – and is in the oven in less than 10 minutes from starting it.
3-4 bananas (very ripe)
1/2 cup shortening/Crisco
2 cups Starter
1/2 cup milk
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups flour
***1 cup chopped walnuts – or chocolate chips
Preheat the oven to 325* and grease two 9×5 bread pans. It’s VERY easy to let the munchkin’s grease the pan for you – Miss Sarah LOVES doing it.
The rest is even easier – if you have a stand mixer. Pop the shortening and bananas in the bowl and blend away! THEN, add the starter, eggs, sugar and milk. Stir JUST until it is combined and then stop. Toss in the nuts/chocolate chips and stir JUST until they are mixed in and then stop.
Why do I keep saying STOP?
Because quick breads need very little mixing. The more you mix them, the more air gets into the batter, then you have “tunnels” baked into your finished treats instead of that smooth, nice bread texture that is perfect for spreading butter on.
In a different bowl, combine the last 4 items. Fold them into the banana mixture. Pop batter into the two pans:
Then pop it into the over and bake for 60-75 minutes. Remove from oven and leave the loaves in their pan for a little bit to cool, and then pop onto the wire racks.
They will slice the best when completely cooled, but let’s face it: warm, yummy bread, with butter that is melting into it’s nooks and crannies, is simply the bomb!