Amish Banana Bread

There’s something about the smell of Amish banana bread drifting from the oven—warm cinnamon, sweet ripe bananas, and a hint of vanilla—that makes the whole kitchen feel like a hug.

This is a cozy, old-fashioned dessert (or anytime snack) with a tender crumb and a deep golden crust, the kind you slice thick and enjoy warm with butter. It comes together quickly with simple pantry staples, making it perfect for busy weeknights, beginners, or anyone craving no-fuss comfort baking.

I still remember one rainy afternoon when unexpected guests dropped by; I whipped up this banana bread in minutes, and by the time we’d caught up over coffee, the loaf was ready. It turned a potentially awkward visit into an easy, comforting gathering.

This recipe shines for Sunday suppers, last-minute cravings, lunchbox treats, or casual get-togethers. Ready to bring this dish to life?

Why You’ll Love It

• Delivers classic, cozy banana flavor with simple, wholesome ingredients
• Stays incredibly moist and tender for days after baking
• Uses pantry staples and ripe bananas you already have
• Mixes easily by hand—no mixer or special tools required
• Adapts effortlessly with nuts, chocolate chips, or warm spices

Ingredients

• 3 large bananas ripe and mashed — use very ripe, heavily speckled fruit
• 120 g unsalted butter melted and slightly cooled — real butter, not margarine
• 200 g granulated sugar — regular white sugar works best here
• 2 large eggs room temperature — leave out 30 minutes before baking
• 5 ml vanilla extract — pure vanilla for best flavor
• 190 g all-purpose flour — spoon and level for accurate measure
• 5 g baking soda — make sure it’s fresh for proper rise
• 3 g salt — fine sea or table salt is ideal
• 2 g ground cinnamon optional — adds gentle warmth if desired
• 60 ml buttermilk room temperature — full-fat if available for richness

Step-by-Step Method

Preheat the Oven & Prepare the Pan

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.

Make sure the oven rack is positioned in the center for even baking. Set the prepared pan aside while you mix the batter so it’s ready when the batter is done.

Mash the Ripe Bananas

Peel the bananas and place them in a large mixing bowl. Mash them thoroughly with a fork until mostly smooth, leaving only small lumps for texture.

Use very ripe, heavily speckled bananas for the best sweetness and flavor. Set the bowl aside briefly and gather the remaining wet ingredients nearby.

Combine the Wet Ingredients

Pour the melted, slightly cooled butter into the mashed bananas. Add the granulated sugar, eggs, and vanilla extract.

Whisk everything together until the mixture is smooth and well combined. Make sure the eggs are at room temperature so they blend easily. Continue whisking until the mixture looks cohesive and lightly thickened.

Whisk the Dry Ingredients

In a separate bowl, add the all-purpose flour, baking soda, salt, and ground cinnamon if using. Whisk them together until the mixture looks uniform, with the baking soda and salt evenly dispersed through the flour.

This step helps prevent pockets of leavening and seasoning, making the banana bread bakes up evenly and tastes consistent throughout.

Fold Dry Ingredients into Wet Mixture

Gradually add the dry ingredients into the wet banana mixture. Stir gently with a wooden spoon, using broad strokes to fold the flour in.

Mix only until the flour is mostly incorporated. Avoid overmixing at this stage, as it can develop gluten and make the finished banana bread dense or tough instead of tender.

Stir in the Buttermilk Gently

Pour the room-temperature buttermilk into the bowl. Stir gently with the wooden spoon until the batter becomes smooth and no dry spots of flour remain.

Scrape along the bottom and sides of the bowl to catch any unmixed ingredients. Stop as soon as everything is evenly combined to maintain a light, tender crumb.

Fill the Pan & Smooth the Batter

Transfer the batter to the prepared loaf pan, scraping the bowl with a spatula or spoon to get every bit. Spread the batter evenly, then smooth the top with the back of the spoon.

Make sure the batter reaches the corners of the pan. A level surface helps the banana bread rise and bake uniformly across the loaf.

Bake Until Set & Test Doneness

Place the loaf pan in the preheated oven on the center rack. Bake for 55 to 60 minutes, checking a few minutes early since ovens vary.

Insert a toothpick into the center; it should come out clean or with a few moist crumbs, not wet batter. If needed, bake a bit longer, checking periodically to avoid overbaking.

Cool Briefly in the Pan

Remove the banana bread from the oven and set the pan on a wire cooling rack. Let the loaf cool in the pan for about 15 minutes.

This resting time helps the structure set, making the bread easier to remove without breaking. Avoid slicing immediately so the crumb can firm up slightly as it cools.

Transfer, Rest & Slice to Serve

Carefully lift the loaf from the pan using the parchment overhang or loosen the edges with a knife and invert. Place the bread directly on the cooling rack.

Let it rest for another 5 minutes before slicing. Use a serrated knife for clean slices. Serve warm or at room temperature; the flavor deepens further by the next day.

Ingredient Swaps

• Butter: Swap with an equal amount of neutral oil (like canola) for a moister loaf, or use vegan butter for a dairy-free option.
• Buttermilk: Replace with the same amount of milk plus 1 tsp vinegar or lemon juice, or use a non-dairy milk with vinegar for dairy-free.
• Flour: Use a 1:1 gluten-free all-purpose blend for gluten-free needs, or swap up to half the flour with whole wheat for a heartier texture.
• Sugar: Brown sugar can replace granulated for a deeper flavor; coconut sugar works as a less refined option at a 1:1 ratio.
• Eggs: For each egg, use 1 “flax egg” (1 tbsp ground flax + 3 tbsp water, rested) or 1/4 cup unsweetened applesauce to make it egg-free.

You Must Know

– Flavor Boost – *To deepen the “Amish-style” comfort flavor,* use very speckled bananas plus 1–2 extra grams of cinnamon or 30–40 g chopped nuts or chocolate; you’ll know it’s right when the batter smells strongly of banana and spice even before it goes into the pan.

Serving Tips

• Serve slightly warm with a pat of salted butter or honey butter.
• Pair slices with hot coffee, spiced chai, or a cold glass of milk.
• Top with a dollop of whipped cream and sliced fresh bananas for dessert.
• Toast leftover slices and spread with cream cheese or nut butter for breakfast.
• Cut into cubes and layer with yogurt and berries for a simple trifle.

Storage & Make-Ahead

Amish Banana Bread keeps in the fridge, well wrapped, for up to 5 days.

Bring slices to room temperature or gently warm before serving for best texture.

It’s an excellent make-ahead treat and freezes very well for up to 3 months, tightly wrapped in plastic and then foil or a freezer bag.

Reheating

Reheat slices gently: microwave 10–15 seconds wrapped in a damp paper towel.

Warm in a 300°F (150°C) oven for 8–10 minutes wrapped in foil.

Toast lightly on a covered skillet.

Church-Supper Traditions

Often, a simple loaf of banana bread carries more memories than ingredients, and nowhere is that truer than at a church supper.

I still picture the long tables draped in white, edges fluttering with every opened door, and at the center, a row of humble loaves—mine among them—waiting beside jars of apple butter and chipped enamel coffee pots.

You’d recognize the rhythm quickly: murmured grace, the soft shuffle of plates, the low hum of neighbors catching up. When someone slices into your banana bread and quietly nods, it feels like belonging.

No sign, no fuss, just a shared trust that everyone brought their best. As you bake, you’re not just making dessert; you’re preparing to take your place at that table.

Final Thoughts

Give this Amish Banana Bread a try and enjoy how simple ingredients turn into something cozy and comforting.

Don’t be afraid to tweak it with your favorite add-ins—like nuts, chocolate chips, or spices—to make it your own.

Frequently Asked Questions

Can I Make This Amish Banana Bread Gluten-Free Without Sacrificing Texture?

You can. I’d swap the flour for a 1:1 gluten‑free blend with xanthan gum, then add one extra tablespoon buttermilk. I’ve found the loaf stays tender, softly moist, and comfortingly familiar—like childhood mornings, unchanged.

What’s the Best Way to Ship This Banana Bread as a Gift?

You’ll wrap the cooled loaf tightly in plastic, then foil, nestle it in a snug box with padding, and ship it priority; I picture you opening it, slicing into yesterday’s sweetness, comfort arriving on your doorstep.

How Do I Scale This Recipe for a Bakery or Church Fundraiser?

I’d scale it by multiplying every ingredient by your needed loaf count, then baking test batches. I’d keep batches small—4–6 loaves each—so the kitchen still smells cozy and quality stays lovingly consistent for every slice.

Can I Adapt This Banana Bread for a Bread Machine or Slow Cooker?

Yes, you can, but I’d tweak it. For a bread machine, I’d use the quick-bread setting and reduce mixing; for a slow cooker, I’d line it, cook on low, and extend the time.

Is This Recipe Suitable for Diabetics or Lower-Sugar Diets With Modifications?

Yes, with care, you can adapt it. I’d halve the sugar, use very ripe bananas, maybe a granular sweetener, and add nuts for richness. Check with your doctor; savor modest, measured slices like quiet, remembered treats.