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Banana Split Bread

I developed this recipe in an effort to add pizzazz to my plain banana bread. I was pleased with the results, and so were my family and friends! —Janis Allnatt, Rochester, New York

32 ServingsPrep: 15 min. Bake: 1 hour + cooling

Ingredients

2/3 cup shortening
1-1/4 cups sugar
4 eggs
3-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups mashed ripe bananas (about 4 medium)
2 cans (8 ounces each) crushed pineapple, drained
2 cups (12 ounces) semisweet chocolate chips
1 jar (10 ounces) red maraschino cherries, chopped and well drained
1 cup chopped walnuts

Directions

In a large bowl, cream shortening and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Combine
the flour, baking powder, baking soda and salt; add to creamed
mixture alternately with bananas and pineapple. Fold in the
chocolate chips, cherries and walnuts.
Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for
60-65 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pans to wire
racks. Yield: 2 loaves (16 slices each).

2 of 2

Banana Split Bread (continued)

Editor's Note: Four 5-3/4-in. x 3-in. x 2-in. loaf pans may be used; bake for 50-55 minutes.

Nutrition Facts: 1 serving (1 slice) equals 225 calories, 10 g fat (3 g saturated fat), 27 mg cholesterol, 117 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.