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Banana Split Bread

 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 King Arthur Unbleached 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).

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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.
Nutritional 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.