Banana Split Bread
- Source
- Handwritten recipe card
- Serves
- 1 loaf (12 slices)
- Cook
- 55-65 min
Ingredients
Bread:
- 1 (8 oz) can crushed pineapple, well drained, reserving liquid
- 1 (14 oz) pkg Pillsbury Banana Quick Bread & Muffin Mix
- 2 eggs
- 3 Tbsp. oil
- 1/3 cup chopped maraschino cherries
- 1/3 c. miniature semisweet chocolate chips
- 1/3 c. chopped pecans
Glaze:
- 1/2 c. powdered sugar
- 2 Tbsp. miniature semisweet chocolate chips, melted
- 4 tsp. milk
Steps
- Heat oven to 375°. Grease & flour bottom of 8x4" or 9x5" loaf pan.
- Add water to reserved pineapple liquid to make 3/4 c.
- In a large bowl, combine all bread ingredients; stir 50-75 strokes with a spoon until mix is moistened. Pour batter into greased & floured pan.
- Bake at 375° for 55-65 min. Cool loaf in pan on wire rack for 15 min. Remove from pan; cool 45 min or until completely cooled.
- In a small bowl, combine all glaze ingredients. Stir until well blended. Drizzle over cooled loaf.
Makes 1 (12-slice) loaf.