Banana Split Bread

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Senior Cook
Jun 16, 2002
Montana, USA
The Best of Country Breads - Taste of Home Books
Yield: 2 loaves

2/3 c. shortening
1-1/4 c. sugar
4 eggs
3-1/2 c. flour
2-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1-1/2 c. mashed ripe bananas (about 4 medium)
2 cans (8 oz., each) crushed pineapple
2 c. (12 oz.) semisweet chocolate chips
1 jar (10 oz.) red maraschino cherries, well drained and chopped
1 c. chopped walnuts

In a mixing bowl, cream shortening and sugar. Add eggs one-at-a-time, beating well after each addition. Combine the next 4 ingredients; add to creamed ingredients alternately with bananas and pineapple. Fold in chocolate chips, cherries and walnuts. Pour into 2 greased 9-in.x 5-in. x 3-in. loaf pans. Bake at 350º for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks.

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