“Figs give this Amish Friendship Banana Bread extra fiber.”
Prep Time: 25 minutes
Cook Time: 25 minutes
Yield: 18-24 muffins
1 cup Amish Friendship Bread Starter
1 cup oil
1/2 cup milk
1/2 teaspoon vanilla
1 cup sugar
1 tablespoon cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 to 3 cups flour
1 small box vanilla pudding
1 large ripe banana, mashed
12 medium ripe figs, stemmed and chopped
- Preheat oven to 325° F (165° C).
- In a large mixing bowl, combine first 5 ingredients, mixing well.
- In a separate bowl, mix the sugar, cinnamon, baking powder, baking soda, salt, flour, and pudding.
- Pour the dry ingredients into the wet ingredients. Mix well.
- Fold in the banana and figs.
- Grease 18-24 muffin tins.
- Spoon batter into muffin tins.
- Combine 1/4 cup sugar with 1 teaspoon cinnamon. Sprinkle over the tops of each muffin.
- Bake for about 25 minutes or until the bread loosens evenly from the sides or until toothpick comes out clean.
From Jan Gardner | The Cookbook Experiment: The figs can be chopped in a food processor. Chop them finely, but don’t make them like liquid! If you do, you will need to add more flour to the batter. This recipe can also be used for mini loaves or large loaves. Just add more baking time for the larger loaf. This recipe is modified from the Recipe Box for Cinnamon Raisin Walnut Amish Friendship Bread Muffins.
From Catherine: I used “betterbatter.org” GF flour. Substituted one cup canned pumpkin in place of the oil, milk, and the pudding mix. Had only eight figs; chopped them down into 1/4 inch dices. Also added one cup of chocolate chips. Then I baked it in a 13X9 pan. Turned out delicious cake squares – perfect breakfast treat!