Dip Recipes: Banana Split Bread

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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

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[X] Banana Split Bread Recipe Prep: 15 min. Bake: 1 hour + cooling Yield: 32 Servings 15 60 75 Ingredients 2/3 cup shortening1-1/4 cups sugar4 eggs3-1/2 cups all-purpose flour2-1/2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt1-1/2 cups mashed ripe bananas (about 4 medium)2 cans (8 ounces each) crushed pineapple, drained2 cups (12 ounces) semisweet chocolate chips1 jar (10 ounces) red maraschino cherries, chopped and well drained1 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).

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.

Originally published as Banana Split Bread in Best of Country Breads , p27

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Banana Split Bread

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Reviewed on Apr. 18, 2013 by Red Hat Milli

I really enjoyed this recipe. I did replace shortening with butter and reduced the amount of cherries which I diced and replaced with diced fresh strawberries. All banana splits have some form of strawberry. Other than that made per recipe. The baking time was spot on for my oven. Make two big beautiful loaves. Would definitely make again.

Reviewed on Apr. 18, 2013 by fredaevans

Have the 'kid-lets' work with you on making same. It's 'killer good eats.'

fae

Reviewed on Apr. 18, 2013 by gigimarie

This is only okay. Although it has a good texture, I expected it to be more flavorful. Maybe I drained the pineapple too well because I think it could have been moister. Or maybe the bananas I used weren't flavorful enough. Of course the chocolate chips and cherries made the bread more than edible but I'm going to keep looking for a similar recipe. I really wanted to love this!

Reviewed on Apr. 17, 2013 by Pita59

I have been making this for years

Reviewed on Apr. 17, 2013 by beth.haltom@cruisemarketing.net

Made this tonight.this is a wonderful recipe. Iwill make this many more times.

Reviewed on Apr. 17, 2013 by maryteen

At this moment I am waiting for the loaves to cool. The kitchen smells great. With the pans that I have it made 3 tins. Can't wait to test the flavour.

Reviewed on Apr. 17, 2013 by LadySullen

This is good enough to be sinful--an added bonus that it's not!! Very yummy. Always great to get a wonderful recipe from a fellow Rochesterian.

Reviewed on Apr. 17, 2013 by nanwhar

GREAT, WILL MAKE MANY MORE TIMES, THANKS

Reviewed on Apr. 17, 2013 by MEMOMCH

IT'S WONDERFUL!!!!!

Reviewed on Nov. 20, 2012 by redheadhansen

Best I've found!

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