I recently went to the library to pick up some books I had requested. (I have to lead a discussion in the book club this next year and it is terrible trying to choose a book that I think everyone will read and then discuss well.)
While I was there I couldn't help but notice some books they had on display. One of them An Amish Kitchen, by Kelly Long, was a collection of three novellas with recipes in the back that were made in the stories. The stories were Amish stories by three different authors.
One of the stories called "A Spoonful of Love" was written by Amy Clipston. She provided and tested the recipes from the story. I ended up writing down two of them before I returned the book to the library....Moist Banana Bread and Apple Roll-Ups. I will be making the apple roll-ups later. (UPDATE! See link below) Today I am sharing the Moist Banana Bread recipe.
The recipe did call for margarine. The substitutions of light margarine, the 1/2 cup of trivia blend for the cup of sugar, and the skim milk for regular milk were my own to reduce calories and sugar. (Today I use butter exclusively and would probably use it for the margarine.)
IF YOU WOULD LIKE A PRINTABLE VERSION OF THIS RECIPE, CLICK HERE.
MOIST BANANA BREAD
2 eggs
1/2 cup (1 stick) margarine (light margarine works)
2 tablespoons skim milk
1/2 teaspoon lemon juice
1/2 cup truvia blend (or 1 cup sugar)
3 medium bananas, mashed (about 1-1/2 cups)
2 cups flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
Preheat oven to 350 degrees F. Spray one large loaf pan or two mini loaf pans with cooking spray.
You roll them up like you would cinnamon rolls. Hard to see the dough in this picture...
Yum! That's all I can say about this!
ReplyDeleteCan't wait to try the apple recipe, you haven't disappointed me with anything you've posted on here!
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I have some dying bananas and company coming tomorrow...gonna try this!
ReplyDeleteI don't think you will be disappointed. It stays moist for a week if it lasts that long. Let me know if it is a hit.
ReplyDeleteBest recipe so far, very moist n spongy. I used the darkest bananas an used less sugar. It came out perfect and not too sweet.
ReplyDeleteGood tip, if u have dying bananas and don't want to bake right away. Peel and save them in the freezer they work perfect for the bread.
Thank you.
Thanks. I will try less sugar next time. I'll also try freezing the ripe bananas. I don't have that problem too often though since I separate them as soon as I get them home. They will last easily over a week. Even when the peeling turns dark the banana won't.
DeleteWould be great to get the recipes in a printable format
ReplyDeleteYou can now find a print friendly button on the bar at the bottom of the post. Thanks.
Deletehave you added chocolate chips or cinnamon chips to this recipe? Any reason it would not work?
ReplyDeleteHi Cheryl, I haven't but I don't see why it wouldn't work. My all-time favorite banana bread called Banana Split Bread has chocolate chips in it. You can check it out too.
DeleteI add pecans, chocolate chips, peanut butter chips or my favorite is butterscotch chips to this all the time.
DeleteI wouldn't use this recipe because it calls for margarine and artificial sweetener. Both are very bad for you!!!
ReplyDeleteI used egg whites and half brown and white sugar. Very moist and delicious!
ReplyDeleteThanks, that's good to know. Did you use 1/2 cup of brown sugar + 1/2 cup of white sugar?
DeleteMade this and it is the best Banana bread recipe I have found to date. The second time I made this I cut the butter in half and added
ReplyDelete1/2 cup lite vanilla yogurt ( because lite was what I had on hand) and it turned out just as yummy as the original. Love love love this recipe!
thanks for the suggestion I'll have to give that a try.
DeleteDoes any one what size loaf pans???
ReplyDeleteCan anyone tell me what size loaf pans???
ReplyDeleteHow do I save this recipe I couldn't find Pinterest or anything else for that matter.
ReplyDeleteI book marked the page but I find that I tend to forget if I don't see my recipes frequently like I do when I search Pinterest
Any suggestions?
Did you save it on Pinterest Lydia? When you hover over the picture, the Save Pinterest button should appear in the left hand corner of the picture for you to save/pin it to any of your boards on Pinterest. If you wanted to print it, you can find a print button on the bar at the bottom of the post. It will allow you to print it without the images to save ink. Hope this helps you out.
DeleteDon't have lemon juice what can be substituted ?
ReplyDeleteIt only calls for 1/2 teaspoon which is just a little flavoring. Do you have orange juice or lime juice. It probably won't change the taste that much. Thanks for your question. Good luck. (Let me know what you substitute and how it turns out.)
DeleteWhat makes is 'Amish', with the margerine, Truvia and skimmed milk in it? Sounds like ingredients found in bakery items in a regular grocery store, not an Amish farm market.
ReplyDeleteHi Ellen, the recipe did call for margarine. The light margarine, truvia blend, and skim milk were just my substitutions to reduce calories and sugar. Even though I use butter exclusively now, I have many Amish cookbooks and recipes that call for margarine.
DeleteKevin Williams and Lovina Eicher do an excellent job of describing the Amish communities across America, their traditions, their differences and their similarities in the book, Amish Cooks Across America. I couldn't put the book down when I got it as a gift from Kevin. Such fascinating reading.
So difficult to read the red replies!
ReplyDeleteYou are correct, Shirley, I will see how I can change this. Thanks.
DeleteI am having trouble figuring out how to change it, Shirley, but I will continue to work on it. Thanks again.
DeleteOkay, I finally found it. Hope this helps, Shirley. Thanks.
DeleteHow many calories per gram/ounce is this?
ReplyDeleteI'm sorry, Candace, I have never figured it out. If I can do so, I will leave another reply here. Patricia
DeleteI'm trying to figure out where the Amish grew the bananas for the bread. There's not many bananas growing in PA.
ReplyDeleteHi Julie, I am sure they get them at their grocery stores. Whenever I go to Jamesport, MO, an Amish town about an hour and a half from Kansas City, I always make sure I go to their grocery store. Once when I was returning to MO from Iowa, I stopped in a town and asked if there was an Amish grocery nearby. I was given directions out from town a few miles and went to a residence that had a bakery in one end of the building and a grocery store in the other end. They lived on the second story. Patricia
DeleteI just made this, and it looks so good!
ReplyDeleteI used butter instead of margarine, though, and I used farm fresh eggs, since we have our own chickens! Can't wait to have a piece of it once it's cooled off a bit!!
Update: It's a winner! Great recipe! My family approves too!
DeleteI would bake this using Amish butter that I bought at a market. I do agree that margarine is very bad for you. I would also use buttermilk since my other favorite recipe calls for both. I don't care if it's fattening. I will try this tomorrow. Does this make one loaf only? Thank you.
ReplyDeleteI see that it makes one loaf or two mini's. I will double the recipe. One loaf feeds one son and the other son gets none.. It has to be two loaves, lol....
ReplyDeleteHi Jeanie, It only uses 2 tablespoons of milk so I am sure the buttermilk will work fine. Let me know how they turn out. You have two lucky sons. Patricia
DeleteI love this recipe! I use butter, and white sugar. I make about 30 loaves for the holidays every year. Giving them out as gifts. Everyone loves them. My kids love it with butterscotch chips in it. I chop them a little before adding them at the end. Chocolate chips are great too, but I use mini ones. It melts better. Thank you for sharing. I grew up with some Amish in Ohio. They were family friends. I made a quilt when I was 8, hand stitched, still have it. If you like Amish stories Wanda Brunstetter has great books.
ReplyDeleteThanks for sharing this. I use butter myself now. Quit using margarine several years ago. I love chips in banana bread, also. Your friends are very fortunate that you are so generous. Wanda also has some great cookbooks. I have several. I hope you have a very merry Christmas and 2020 is a blessed year for you and your family. Patricia
DeleteHI from ROBIN the bread look''s grate I am going to try it.I have been making this bread for a while.BUT it didn't raise up it was flat.WHAT am I doing wrong can you help?
ReplyDeleteHi Robin, Sorry to hear you are having problems. I have several possibilities for you to consider. 1) Do not overload the pan. If the batter reaches the top of the pan and still needs to rise, it will collapse. 2) Make sure your baking powder or baking soda is not stale. 3) Lower the oven temperature by 25 degrees F if you are using stoneware or glass. 4) Grease only the bottom of the pans. The batter can then cling to the sides of the pan. A crack down the center of the bread is the sign of a good loaf. 5) Don't overmix the batter. 6) Bake as soon as you have mixed the ingredients. 7) Cool bread 10 min in pan on wire rack after baking. I hope this helps you! Patricia
DeleteHello, just wanted you to know that I had just come across your recipe on Pinterest. It is fantastic. I only made a couple of changes. I use buttermilk instead of the lemon and regular milk. It will taste kind of the same as when you mix milk and lemon you get sour milk which is a homemade substitution for the buttermilk. And I used butter, cause, well, everything tastes better with butter. Lol. I get heavy cream, add a pinch of salt por it into water bottles with a couple of marbles, then my grandchildren and I shake the bottles for what seems like forever, racing each other to see who will finish first. It's a lot of work but they get more of an idea how it was done in the "olden days". Oh, and I use regular white sugar, but I'm thinking of trying the half white, half brown sugar next time.
ReplyDeleteHi Monica, what fun it is to cook with grands! I do it as much as I can. I only use cook with butter myself now. Will have to try your fun way with my MO gkids soon. Thanks for your warm words. Patricia
DeleteI've been using this recipe for years. I add vanilla and cinnamon. I also change half of the sugar to stevia, cup for cup. I do 4 batches of this banana bread at a time. I cut and freeze it in half loaves. We love this recipe.
ReplyDeleteThanks. Grace for sharing. Patricia
DeleteIf you want a really good pesto recipe, check out the recipe on Not Enough Cinnamon. Marie has a whole blog full of fabulous recipes, and she is the one who taught me how to make my own peanut butter. And almond butter. Highly recommended.
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Patricia Bowen
Florida, United States