Amish Friendship Banana Nut Bread Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease 2 - 9x5 inch loaf pans.
• 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.
• 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.

Steps:

• Hopefully I will be able to give you each your first lot of sweet sourdough starter for AMISH BREAD as well as sourdough dough starter for SOURDOUGH BREAD, but just in case something happens where I can't for whatever reason, AMISH BREAD starter is made with 1 1/2 cup each all purpose flour, sugar and milk plus 1 package of dry yeast. Lumps aren't really an issue because they break down as the starter ferments. Stir daily and feed every 3-4 days. You will probably want to let it have a couple of feedings before you make your first batch of AMISH BREAD so you have enough starter. You can feed it as much as you like as long as it's all equal ammounts of milk, flour and sugar. The more often you bake, the more you feed it because you need 3 cups of starter per recipe with enough left over to feed and get going again. I normally feed anywhere between 1/2 cup to 1 1/2 cup each depending on how much I am baking. I keep my starter on the counter in a plastic half gallon screw top jar I got from the dollar store that I drilled a little hole in the top of. You must have some way to let out the gasses that build up durring fermentation or it will quite literally explode and that makes one horrible mess. Trust me you don't want to be cleaning that up.
• Preheat oven to 325oF.
• Grease 2 large loaf pans and mix cinnamon and sugar for dusting in a dish till evenly distributed. Dust the greased pans with half of this mixture (¼ cup).
• All AMISH BREAD BATTER ingredients get mixed together. You can use a wooden spoon to do it by hand if you really want to however I don't recomend it as it is a huge pain in the part you sit down on when you can grab a hand mixer and have it done in something like 3 minutes. Just mix till it's a nice smooth batter.
• Pour the batter evenly into the two pans and sprinkle the remaining sugar mixture over the top.
• Bake 1 hour. Cool until bread loosens from the pan evenly (about 10 minutes.). Turn out onto a serving dish. Serve warm or cold.
• If it ever got to cold it was a surprise and ment that I was standing guard over it and threating pain of death if anyone touched it till I was ready. You can eat it just as it is, smeared with best butter like Nanny does or use it as the base for mock triffle.
• GENERAL WARNINGS:.
• Do not use any type of metal spoon or bowl for daily mixing.
• Do not refrigerate.
• As fermentation gasses build up in the container , let it out or the bag will go BOOM!
• It is normal for the batter to rise, bubble, ferment and smell like good beer or alcohol. Smelling like nasty feet is bad and means that your starter died and you need to toss it an start again.

Steps:

• Walnuts or Almonds can be used instead of Pecans.
• Preheat oven to 350°F (175°C) Grease 2 9x5 loaf pans.
• In large bowl, combine starter with oil.
• In small bowl beat eggs, sugar, salt, baking soda, baking powder, vanilla, and maple extract.
• Add egg mix to the starter mix, and beat well, slowly adding in 1 cup all purpose flour, then adding in 1 cup whole wheat flour, then add old fashioned oats.
• Add nuts, dates, raisins, coconut.
• Pour into greased pans and bake in pre-heated oven at 350° for 50 - 60 min depending on your oven.
• **** Things I do with this recipe -- ****.
• These do not really create a problem to where more moisture is required, it just makes the loaf a little more solid. If you feel mix is too dry I suggest 1/2 cup applesauce.
• *Add 1/2 to 3/4 cup Post Select Grains (any of those flavors work GREAT).
• *Add 1/2 cup flax seed.
• *Add 1/2 cup cooked barley or rolled (uncooked)(if you can find it).
• *Add 1/2 cup dried cranberries.
• *Add 1/2 cup trail mix - your choice.
• *Add 1/2 cup any FRESH fruit, diced to small bite size --
• I have been out of some of the dried things above and crumbled up 2 granola bars just to add some "special" - worked Great!
• I personally make these in small mini-loaves, wrap in clear wrap when completely cooled. They make a really nice present for showing you think of someone. The UPS man, mailman, etc. Just a nice way to say "Thanks for taking care of me".
• Mini-loaves 16ct.(refill or 2 pans).
• 2 loaves 9x5.
• Enjoy!
• ~Lady~.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease 2 - 9x5 inch loaf pans.
• 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.
• 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.

Steps:

• To the batter add 2 bananas, 3 eggs, 1-1/2 tsp baking powder, 1 cup oil (or ½ oil & ½ applesauce), ½ tsp baking soda, ½ cup milk, ½ tsp vanilla, 1 cup sugar, 2 cups flour, ½ tsp salt, 1 cup chopped nuts (optional).
• Note: It is easier to mix if you combine the dry ingredients (except for sugar and mashed bananas) in another bowl then add it slowly to the batter.
• Grease bottom and sides of 2 large loaf pans or spray with Pam. Mix ½ cup sugar and 1-1/2 tsp cinnamon in a small bowl. Dust the insides of each of the pans with half of the mixture, making sure to cover the bottom and sides well.
• Pour batter evenly into the 2 pans and sprinkle with remaining sugar mixture over top of the batter.
• Bake for approximately 1 hour (until toothpick comes out clean.) Cool until the bread loosens from the pan easily. Turn onto serving dish. May be served warm or cold. Enjoy.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease 2 - 9x5 inch loaf pans.
• 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.
• 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.

Steps:

• Preheat oven to 350 degrees F; grease& flour 2 loaf pans& set aside.
• Sift together dry ingredients.
• Cream shortening, sugar and bananas; add Friendship starter& eggs, mixing well.
• Add dry ingredients and nuts.
• Pour batter into prepared loaf pans& bake for 40 minutes or until done.

Steps:

• Mix together bananas and sugar.
• Add eggs, starter and oil and mix.
• Add the remaining ingredients and mix.
• Divide batter evenly into two regular sized loaf pans (like the size of the throw-away aluminum ones) or two pie plates and cook at 350 degrees for 50-60 minutes until toothpick inserted in the middle comes out clean.