Banana Split Bread

This recipe adds pizzazz to plain banana bread.


two 9 x 5-inch loaves (32 servings)


2/3 cup shortening
1 1/4 cups granulated (white) sugar
4 large eggs
3 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas
2 (8 ounce) cans crushed pineapple, drained
2 cups semisweet chocolate chips
1 (10 ounce) jar maraschino cherries, drained and chopped
1 cup chopped walnuts


Preheat oven to 350°F (177°C). Grease two 9 x 5-inch loaf pans* with Pan Release or cooking spray.

In a mixing bowl, cream shortening and sugar. 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 banana and pineapple. Fold in the chocolate chips, cherries and walnuts. Pour into prepared loaf pans.

Bake in preheated oven for 60 to 65 minutes* or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire cooling racks.

Additional Information

* Four 5 3/4 x 3 x 2 loaf pans may be used; bake for 50 to 55 minutes.

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