Bananas have been enjoyed and accepted within the Amish community for almost a century now.  While the fruit isn’t native to the USA, bananas are pretty accessible, even in most Amish-owned groceries.  I’m not sure really how the “Amish” version of banana bread differs from the rest.  It’s a very basic recipe (there are only so many ways one can make banana bread), although I do think most Amish would be using fresh from the hen-house eggs, whole milk, and possibly locally milled flour and that came make all the difference.

AMISH BANANA BREAD

1/2 cup vegetable oil
1 cup sugar
2 eggs, lightly beaten
3 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons milk
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease and flour a 9- x 5-inch loaf pan. Place oil in a large bowl. Gradually add sugar while beating lightly. Add eggs and continue beating. Add mashed bananas and beat just until moistened; set aside.  In a separate bowl, combine flour, baking soda, baking powder, and salt. Add dry mixture to banana mixture and beat just until moistened. Add milk and vanilla, and continue beating just until mixed then pour into prepared loaf pan. Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean. Let cool in pan on a wire rack for about 10 minutes. Turn out onto rack and cool completely.