This is one of our most popular Amish Friendship Bread recipes in our Recipe Box! This Banana Amish Friendship Bread is super simple and is a favorite for banana lovers everywhere.
Kitchen Friend Kimberly Kurt-Matthews offers this tip: “I used three bananas instead of two. It was very dense but super moist. I changed the two packages of banana pudding to one banana and one French vanilla. It tastes so good–this loaf is already gone, thanks to the kids!”
Kitchen Friend Gwen Campbell from Jacksonville, NC had a different twist to this recipe: “I did not mash the bananas. I cut them into small pieces and added ⅔ cup light brown sugar to them and let it sit while I prepared the bread. Right before I put the batter into the pans, I stirred in the bananas and brown sugar. It was awesome.”
Gwen Campbell
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Gwen Campbell
- 1 cup Amish Friendship Bread Starter
- 2 mashed bananas
- 3 eggs
- 1 cup oil
- ½ cup milk
- 1 cup sugar
- ½ teaspoon vanilla
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 cups flour
- 2 boxes banana cream instant pudding
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Preheat oven to 325° F (165° C).
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In a large mixing bowl, add ingredients as listed.
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Grease 2 large loaf pans.
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Dust the greased pans with granulated sugar.
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Pour the batter evenly into loaf pans.
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Bake for 1 hour, or until the bread loosens evenly from the sides and a toothpick inserted in the center of the loaf comes out clean.
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ENJOY!
>> Have you tried this? Share your best pic with us or leave a comment below and let us know how it worked for you!
Michelle S says
March 25, 2013 at 7:30 amDelicious! I used one box of french vanilla pudding instead of banana and added 1 cup of chopped walnuts. I baked it in a bundt pan and put the vanilla glaze and more chopped walnuts on top. It looked too good to eat!! … almost. 🙂
Gwen says
May 29, 2013 at 9:14 amI made this today. I did a couple of things different. First, I chopped the bananas up into small pieces and mixed them with 2/3 cup light brown sugar. Then, I mixed all the dry ingredients together and added them to the wet ingredients. Right before I poured the batter in the pans, I stirred in the bananas and brown sugar. Just took them out of the oven-delicious!
Kitchen Founder Darien Gee says
June 11, 2013 at 11:38 pmThank you, Gwen! I got them and will be adding them to the recipes soon — they turned out great! 🙂
kandita69 says
September 13, 2013 at 8:15 pmThis is the first time I had ever made a recipe using a starter. I made this yummy, moist bread today from the starter that I had started last week. I did change the flour instead using plain flour, I used self rising flour and omitted the baking powder and baking soda. I also baked it for an hour like the recipe said, but it wasn’t done completely done in the middle, I turned the oven off and let it set in the oven for about 10 more minutes,it came out perfect. I’m looking forward to making more with my starter.
Bonnie says
June 14, 2018 at 9:29 amI skipped the pudding mix and milk, and just add another banana. Fewer toxic ingredients, and just as moist! I also love to add blueberries to this recipe for an extra yummy twist.
Bonnie says
June 14, 2018 at 9:32 amAdd: I also use half coconut oil and half unsweetened applesauce, which helps keep it moist.
Stacy says
May 20, 2019 at 4:50 pmOh… Did you know there is organic pudding mix at the store? I’ve used some with chia seeds and it turned out great!
Bethany says
May 24, 2019 at 7:47 amI absolutely LOVE this recipe! I’ve made it several times with some variations in the pudding flavors. My favorite way to make it is with chocolate pudding mix! I hold aside a small bit of the pudding and dust about a cup of chocolate chips in it and fold them in last. Then, instead of using cinnamon and sugar to coat the pan, I use the last of the chocolate pudding mix. It’s sinfully good!!