Banana Split Bread
"This recipe comes from the 2008 Taste of Home cookbook, Baking Classics."
photo by mersaydees
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Yields:
-
2 9
- Serves:
- 32
ingredients
- 3 1⁄2 cups all-purpose flour
- 2 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2⁄3 cup shortening
- 1 1⁄4 cups granulated sugar
- 4 eggs
- 1 1⁄2 cups bananas, ripe, mashed (about 4 medium bananas)
- 2 (8 ounce) cans crushed pineapple, drained
- 2 cups semi-sweet chocolate chips
- 1 (10 ounce) jar red maraschino cherries, well drained, chopped
- 1 cup walnuts, chopped
directions
- Preheat oven to 350 degrees F & grease two 9"x5" loaf pans.
- In a bowl, whisk together the flour, baking powder, baking soda & salt, then set aside.
- In a large bowl, cream shortening & sugar until light & fluffy, then add eggs, one at a time, beating well after each addition.
- Add the flour mixture, a little at a time, to the creamed mixture, alternately with the bananas & pineapple.
- Fold in the chocolate chips, cherries & nuts, then pour into the prepared loaf pans.
- Bake for 60-65 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to a wire rack to cool completely.
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Reviews
-
Delicious loaves. The dough was very silky. One of my two loaves "split" in the middle when I went to remove it from the pan, so it really does live up to its name! Lol! Thanks, Sydney Mike. Made for PRMR tag game. -
Easy and quick to do. As I had no pineapple I used tinned, diced mango and sprinkled with cinnamon sugar. I actually used the batter and made one cake and 1 tray of muffins - so this recipe is generous and versatile. Made for Everyday is a Holiday.
