Banana Split Bread | The Daily Dish

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Banana Split Bread

6 Comments | Written on March 26, 2013 at 5:00 am , by

Banana Bread has always been a one of my favorite “quick breads” and a Banana Split is a classic dessert treat.  So I got to thinking, how can I bring all these great flavors together?  Then, Banana Split Bread was born!

Keep reading for the recipe…

This recipe is easy and fun to prepare.  Start with a Banana Bread mix, but instead of adding water, use a can of crushed pineapples packed in juice.  Toss in some nuts, chocolate chips, and, of course, some maraschino cherries!  When it comes out of the oven and cools, top with an ooey-gooey chocolate drizzle.  This is a fun treat by the slice, or you could serve it with a dollop of whipped cream or a scoop of ice cream!

Banana Split Bread

1 package banana quick bread mix (for one loaf pan)

8 ounces crushed pineapple packed in juice, drained and reserve liquid

2 eggs

3 Tablespoons vegetable oil

1/3 cup maraschino cherries, coarsely chopped

1/3 cup mini chocolate chips

1/3 cup chopped pecans


1/2 cup powdered sugar

2 Tablespoons mini chocolate chips, melted

1 Tablespoon milk

1.  Heat oven to 375 degrees.  Grease and flour a loaf pan.

2.  Measure the reserved pineapple juice and add water to make 3/4 cup.

3.  In a large bowl, combine bread mix, pineapple juice, eggs, and oil.  Stir about 50 strokes by hand until mix is moistened.

4.   Stir in pineapple, cherries, chocolate chips, and pecans.

5.  Pour batter into greased pan and bake for about 45-50 minutes.  Cool in pan for 15 minutes; remove from pan.   Cool completely.

6.   In a small bowl, combine all glaze ingredients until well blended.   Drizzle over cooled loaf.

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