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May 28, 2020 13 Comments

Amish Banana Bread

Cutting board with a loaf of amish banana bread sliced on it. In the background you can see a stone baking dish with another loaf in it.

 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 its 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.

Slice of banana bread being buttered generously with a butter knife. Loaf of banana bread in the background

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 at 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.

Arial picture of the loaf pan, a sliced loaf of banana bread and other loaves cooing on the cooling rackMy 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:

baking stone with four mini loaves of amish banana bread cooked in itPreheat 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.

four mini loaves of banana bread on a cooling rackThings 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 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 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 wrapped tightly with plastic wrap or foil. If you use foil, it may stick badly when it un-thaws. Just something to keep in mind.

picture of a hand holding a slice of banana bread so you can get a good sense of the texture and color of the breada pinterest collage photo of amish banana bread. it has one picture in it.

More great ideas for your baking day:

Mom’s Corn Breadsimple focaccia bread{Copycat} Macaroni Grill Rosemary BreadBanana Chocolate Chip MuffinsBanana Chocolate Chip Muffins

4.8 from 5 reviews
Amish Banana Bread
 
Print
Prep time
20 mins
Cook time
90 mins
Total time
1 hour 50 mins
 
Unique and delicious spiced banana bread with a crunchy top and a soft crumb. One of the best quick breads you will ever, ever eat!
Author: Janet Sorensen
Recipe type: Banana Bread
Serves: 3 loaves
Ingredients
  • 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
Instructions
  1. Preheat oven to 250°
  2. Spray 3 regular or 6 miniature loaf pans with cooking spray and set aside.
  3. In a medium-sized bowl, combine flour, baking soda, cinnamon, nutmeg, salt, and ground cloves. Mix well and set aside.
  4. Mash the overripe bananas on a large plate and combine with the vegetable oil. Set aside.
  5. In your stand mixer or in a large mixing bowl, cream together the butter, granulated sugar, and brown sugar.
  6. Add eggs one at a time.
  7. Add vanilla and banana mixture. Mix well.
  8. Add the flour mixture and mix until completely incorporated.
  9. Pour batter into prepared baking dishes careful not to fill each pan more than ⅔ full.
  10. Sprinkle the top of each loaf with a generous amount of cinnamon sugar.
  11. 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.
3.4.3177

Bake these snacks! Your kids will love them!

The-BEST-Toddler-MuffinsThe BEST Toddler MuffinsZucchini-Chocolate-Chip-Snack-Cake-kids-LOVE-this-stuffZucchini Chocolate Chip Snack CakePumpkin Chocolate Chip Snack Cake with Oatmeal and Whole Wheat FlourPumpkin Chocolate Chip Snack Cake

Pinterest Collage of Amish Banana Bread picture of a sliced loaf and also a piece of bread getting buttered

After School Snacks, Banana, Breads, Breakfast, Ingredients, Quick Breads, Recipes
amish banana bread, amish banana bread recipe, banana bread, banana bread recipe, banana quick bread, fall spice banana bread, spiced banana bread
13 Comments

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13 Comments

  1. Lyna

    May 28, 2020 at 8:47 am

    Is 250 degrees correct? I’ve never seen a bread baked at that temperature before.

    reply to this comment
    • Maria

      May 28, 2020 at 9:59 am

      Hi Lyna,

      Yes, that cooking temperature is correct and is why the cooking time is so long.

      reply to this comment
  2. Delfia

    May 28, 2020 at 1:45 pm

    Can I add nuts?

    reply to this comment
    • Maria

      June 1, 2020 at 2:47 am

      Absolutely!

      reply to this comment
  3. David C. Neely

    February 6, 2021 at 3:58 pm

    This site has so many pop up adds, I cant print out the recipe!! Very Sad!!!

    reply to this comment
    • Maria

      February 7, 2021 at 5:51 pm

      Sorry to hear that David. Did you try the, print recipe, button on the recipe card?

      reply to this comment
  4. Sara

    July 20, 2021 at 10:40 pm

    I’ve been looking for a recipe just like this for a few years. I can’t believe you have it. I’m so excited. This is one of my favorites. #julygiveaway

    reply to this comment
  5. Janet Jeffers

    October 12, 2021 at 1:08 pm

    I am an insulin dependent diabetic. Would appreciate nutritional value per serving.

    reply to this comment
    • Maria

      November 9, 2021 at 4:05 pm

      I am so sorry Janet, I don’t have the nutritional Value for this recipe.

      reply to this comment
  6. AnnS

    December 21, 2022 at 12:27 am

    This banana bread is so moist and delicious!

    reply to this comment
    • Maria

      December 25, 2022 at 9:56 am

      Yay! So glad you liked it!

      reply to this comment
  7. Lana Welch

    February 13, 2023 at 8:52 pm

    Today I made this Banana Bread. It was exquisite! So moist and soft.
    Really a great recipe. Yes, 250 degrees worked great. I made small loaves, 12 to a pan. 50 minutes in the oven and I stuck a toothpick in the center and they came out sticky. Took them out and when still warm we had to sample the Banana Bread Recipe. I’ll be making this again and again.

    reply to this comment
    • Maria

      February 14, 2023 at 9:05 am

      I am so happy to hear this Lana, This is one of my all time favorite recipes. No one believes me that it’s the best until they try it. 🙂

      reply to this comment

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Welcome friends!

Hi, I'm Maria. A mom of five and a total foodie. My superpower is taking ordinary recipes and making them DELICIOUS. Your family will LOVE these meals! Come cook with me, I promise it will be amazing! Get started here or search my archives below.


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