Best Banana Nut Bread Ever! I used freezer Ziplocs instead of a bowl.

I put this starter in banana bread, pancakes, yellow cake and more. It makes everything wonderful.

For those looking to make a gluten-free alternative, making the starter follow the same steps, just use gluten free flour. The actual baking of the bread may need to be altered slightly, but the starter is made the same way! Hope this helps!

At what temp. Do you bake it? How long do you bake it?

Bob, this is just the "starter" for the bread; the starter alone takes about 10 days preparation before you actually make the bread. You will have to get another recipe for Amish Friendship Bread which will ask you to mix this starter with other quick bread-type ingredients such as eggs, milk, flour , oil, vanilla pudding, baking soda and powder, cinnamon, etc.

To answer the question about gluten free...simply sub the flour for gluten free flour mixture (Xanthan gum replaces the wheat gluten) and be sure to use GF vanilla pudding as well. I am going to have some friends see if it can be switched to gluten filled. *laugh* Most of my friends are not GF...so want to be sure it works and doesn't die out. That wouldn't be very friendly. GF recipe:

1 cup Potato Starch (NOT flour...starch)
1 cup corn starch
1/2 White Rice Flour
1 Cup Tapioca Starch
1 tsp Xanthan gum

You can play around with the flour recipe depending on what you have. Just remember that the White rice makes a gritty texture when used on its own. I made Christmas cookies with variations of this GF flour recipe and everyone LOVED them. In fact, I was asked what my "secret" was...I hadn't told them they were GF. So, revealed the secret and was told those cookies were BETTER than ever. This recipe for flour subs at a 1 to 1 ratio for ANY recipe. :-)

My amish bread starter I had was where u put in 5, 1 gal bags an u mush the bags feed them and every ten days ur baking bread. I have recipe just missed placed my starter kit. Very very good amish bread. Star rate 10 do it it's the best

Is it possible to make a similar bread using yeast rather than making a starter that takes several days?
Thanks for your advice.

Hi Jo,

If you plan to use regular yeast, it's easier to follow a standard recipe, since most of the steps in this recipe will no longer apply.

Try Perfect Refrigerator Rolls. If the recipe makes too much, freeze half.

Hope this helps!

-- CM

My culinary arts teacher lied to me! She said I'd never find a recipe to make the starter at home, but this is perfect! Take THAT Mrs. J!

You can increase the thickness of the sugary crust on your bread as follows. After you have greased and spread the cinnamon and sugar around on the inside of the pan. Respray the crust with butter flavored non-stick spray then recoat with additional sugar and cinnamon mixture. Yum, yum!

I made my starter last night and when I got home for work it still had not started bubbling. What did I do wrong. I followed the recipe. Does it take longer in different parts of the country depending on the temperature?

Diane, if your yeast did not bubble, the yeast is too old or the liquid too hot and it killed the yeast. You can test the yeast first in a cup of warm water (think warm like baby's bath water) with a bit of sugar added. If it does not foam up within 5 - 10 minutes, throw out the yeast and buy new.

The above recipe is for the starter only. My recipe is slightly different. On day 5 you add 1 cup flour, 1 cup sugar, and 1 cup milk. Days 6-9 you stir the mix. On day 10 add 1-1/2 cups flour, 1-1/2 cups sugar, 1-1/2 cups milk and stir well. Now take 4 cups of that mix out for starters. (Seal each cup individually in one gallon bags). Now to what is left add 3 eggs, 1 cup sugar, 1 tsp baking powder, 2 tsp cinnamon, 1 cup oil, 1/2 tsp vanilla, 1/2 tsp baking soda, 1/2 cup milk, 1/2 tsp salt, 1 large box of instant vanilla pudding, 2 cups of flour. Mix very well. Split the batter into two loaf pans that you prepared with non stick spray and dusted with 1/2 cup sugar mixed with 2 tablespoons of cinnamon. Sprinkle sugar and cinnamon of top of batter also. Bake at 325 for 1 hour

I have made this twice now and the first time I put Almond extract in by mistake and IT WAS WONDERFUL.. Need that large box of Vanilla Instant Pudding, really makes it moist. I cook them for exactly 1 hr. and that dark golden crust is the best! Going to use a Brownie pan next so I can get more of that crust!! YUM

l love this bread.My family also loves it. We have it more around the holidays.

It says one packet of active dry yeast, but I find that they are different size packets. Can anyone clarify how much yeast is required for this recipe? Thanks!

Hi Sean,

1/4 oz = 2-1/4 tsp. = 1 cake fresh yeast or 1 packet active dry yeast.

-- CM

I am also on gluten-free diet and am planning to experiment with this with gluten-free ingredients. There must be a way to do this. Glad I am not alone with this puzzle.