I typically make my Classic Banana Bread recipe (It’s really my mom’s recipe) when I have overripe bananas on hand, BUT I remembered this AMAZING Amish Banana Bread recipe my sister gave me. The recipe was in a cookbook full of great recipes from ladies at her church. This particular recipe is soooooo dang delicious. The texture and flavor remind me of my all time favorite quick bread, The Best Zucchini Bread. Unlike Amish Friendship Bread, this Amish Banana Bread doesn’t require a starter and is more like the low maintenance sister of the family.
I might have already mentioned this, but this recipe is SOOOOO DELICIOUS! Best of all it can be made with whole wheat flour and you would never know it still retains is texture, moisture and flavor. I actually prefer it made with whole wheat flour and that of course means it is “Healthy” and that it’s totally acceptable to eat an entire loaf yourself.
I like to make this bread in my Pampered Chef Mini Loaf Pan, which sadly, they don’t make anymore. They have a new mini loaf pan that is totally different and makes really mini loaves. If you look closely in these pictures you can see that my pan is cracked in half. I kept it anyway because I love it so much and it still functions. Can you hear me choking up just talking about it? Seriously I was so sad when it broke.
My other favorite members of the quick bread family:
- Banana Zucchini Bread
- Pumpkin Chocolate Chip Bread
- Pumpkin Bread
- Classic Banana Bread
- Poppy Seed Bread
How to Make amish banana bread:
Preheat oven to 250°
Spray 3 regular or 6 miniature loaf pans with cooking spray and set aside.
In a medium sized bowl, combine flour, baking soda, cinnamon, nutmeg, salt, and ground cloves. Mix well and set aside.
Mash the overripe bananas on a large plate and combine with the vegetable oil. Set aside.
In your stand mixer or in a large mixing bowl, cream together the butter, granulated sugar, and brown sugar.
Add eggs one at a time.
Add vanilla and banana mixture. Mix well.
Add the flour mixture and mix until completely incorporated.
Pour batter into prepared baking dishes careful not to fill each pan more than 2/3 full.
Sprinkle the top of each loaf with a generous amount of cinnamon sugar.
Bake at 250° for 1 1/2 hours (1 hour and 15 minutes for miniature loaves). Or until toothpick inserted into center of loaf comes out clean.
Things to note about this recipe:
This recipe can be successfully made with all whole wheat flour or regular all purpose flour.
I personally like to make this recipe with all whole wheat flour because it still tastes amazing and you don’t even know it’s whole wheat flour. You might as well make it a little healthier with the whole wheat flour if you have it on hand! If not, of course it tastes delicious with regular flour as well. You can also do half and half or any ratio you want.
This recipe is considered a quick bread.
Sometimes people ask me why recipes like this are called quick breads. The short answer is when a bread can be made without yeast, it is called a quick bread. I’m sure you can guess the name comes because it doesn’t take the extra time to raise like a yeast bread would.
This recipe cooks at a lower temperature than typical banana bread recipes.
I actually don’t understand the science of why this bread cooks at a lower temperature. It’s just the way the recipe is. It does give the top of the bread a flatter appearance and not a domed appearance like you often see with quick breads.
You can make three large or six small loaves of banana bread with this recipe.
I actually usually make four small loaves and one large loaf. I like to do that so I can fit them easier in the freezer or give away some to friends. It really doesn’t matter. The smaller loaves do take less time to cook though.
This Amish banana bread freezes well.
This bread can be frozen once it has completely cooled. Make sure to put it in an airtight Ziploc bag or wrap tightly with plastic wrap or foil. If you use foil, it may stick badly when it un-thaws. Just something to keep in mind.
- 3 cups flour
- 2 tsp baking soda
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ¼ tsp ground cloves
- 4-5 ripe bananas, mashed
- ½ cup vegetable or canola oil
- ½ cup butter softened
- 1½ cups granulated sugar
- ½ cup brown sugar
- 4 eggs
- 2 tsp vanilla
- cinnamon sugar for topping
- Preheat oven to 250°
- Spray 3 regular or 6 miniature loaf pans with cooking spray and set aside.
- In a medium sized bowl, combine flour, baking soda, cinnamon, nutmeg, salt, and ground cloves. Mix well and set aside.
- Mash the overripe bananas on a large plate and combine with the vegetable oil. Set aside.
- In your stand mixer or in a large mixing bowl, cream together the butter, granulated sugar, and brown sugar.
- Add eggs one at a time.
- Add vanilla and banana mixture. Mix well.
- Add the flour mixture and mix until completely incorporated.
- Pour batter into prepared baking dishes careful not to fill each pan more than ⅔ full.
- Sprinkle the top of each loaf with a generous amount of cinnamon sugar.
- Bake at 250° (yes, that really says 250) for 1½ hours (1 hour and 15 minutes for miniature loaves). Or until toothpick inserted into center of loaf comes out clean.