In what may be a cruel bit of irony, I love to bake. According to the person in charge of food at my job, I am a better baker than a chef because I like math. When you are cooking, you don’t have to follow any rules and you can add an subtract what you want (or so I am told…) but when you are baking there are RULES. Which I love.
A while back, a friend gave me an Amish Friendship Bread starter.
Since then, about every 10 days I have a new baked good to share. I live around a bunch of college students, so I am never without people to share with and don’t usually eat any of it.
Today was one of the first times I actually sampled my product. Wow! I didn’t know what I was missing.
There is a basic recipe that my friends and I have been adding and subtracting from (there’s the math again!), and this particular version was banana chocolate chip. I made a medium size loaf and used the extra batter to make some mini muffins.
Here’s the recipe:
* I don’t know how you would actually ‘start’ the recipe since it uses a starter…
- Day 1: Place on counter
- Days 2-5: Squeeze bag several times during the day
- Day 6: Add 1 c. flour, 1 c. sugar, and 1 c. milk. Squeeze the bag to mix.
- Day 7-9: Squeeze bag several times during the day
- Day 10: In a large non-metal bowl combine the batter with 1 c. self-rising flour, 1 c. sugar, and 1 c. milk. Mix with a wooden spoon. Put 1 c. of this starter batter into 4 one-gallon zip-lock bags (1 c./bag).
Preheat oven to 325.
Add to the remaining batter:
- 1 c. vegetable oil
- 1 c. sugar
- 2 c. self-rising flour
- 1 t. vanilla
- 2 t. cinnamon
- 3 large eggs
- ½ c. milk
- 1 large box (2 small) vanilla instant pudding mix
(Optional)In a separate bowl mix 1 t. cinnamon and 2 T. sugar.
Sprinkle half of the cinnamon sugar mixture into 2 loaf pans (or several small pans).
Pour the batter evenly into the pans. Sprinkle the remaining cinnamon sugar mixture over the batter. You can also use a tube or Bundt pan.
Bake at 325 for 45-60 minutes until toothpick comes out clean and the top is golden (not too dark).
*Do not use a metal spoon, mixer, or bowl
*Do not refrigerate—room temperature is good
*If air forms I the bag let it out; it is normal for the batter to bubble/ferment
For the banana chocolate chip version, I added about a cup of banana reduced the amount of oil and milk to account for the extra moisture. For the pudding mix, I used cheesecake flavored for a little extra kick. We have mostly been using the sugar-free, fat free pudding and it doesn’t seen to affect the recipe at all. I also cut back on the cinnamon if it is a particularly ‘sweet’ recipe and also don’t coat the pan for those variations.
My friends and I have also made gingerbread, pumpkin bread, lemon, poppyseed, carrot, etc. It is pretty fun to experiment!