Banana Split Bread

Posted at February 5, 2012 // Recipes

Banana bread features crushed pineapple, maraschino cherries, chocolate chips, and chopped pecans. Glazed with a chocolate based sugar icing.

Ingredients:

Bread:

1 can (8 ounces) unsweetened Crushed Pineapple, well drained, reserve liquid
1 package (14 ounces) Pillsbury Banana Quick Bread and Muffin Mix
2 Eggs
2 tablespoons Oil
1/3 cup Maraschino Cherries, chopped
1/3-1/2 cup Semi-Sweet Miniature Chocolate Chips
1/3 cup Pecans, chopped

Glaze:

1/2 cup Confectioners Sugar
2 tablespoons Semi-Sweet Miniature Chocolate Chips, melted
4 teaspoons Milk

Banana Split Bread Preparation:

Preheat oven to 350 F.
Butter and flour bottom of 9 x 5” bread loaf pan.
Add water to reserved pineapple liquid to make 3/4 cup.
Add crushed pineapple, reserved liquid, quick bread mix, eggs, oil, maraschino cherries, miniature chocolate chips, and pecans.
Stir 50-75 times with wooden spoon.
Pour bread batter into prepared pan.
Bake 55-65 minutes or until toothpick placed in the center comes out clean.
Remove from oven, and cool in pan for 10 minutes. Remove from pan and cool completely.
In a small bowl, combine confectioners sugar, miniature chocolate chips, and milk.
Stir until well blended. Pour over banana bread.
Place in refrigerator.
Slice when chilled.

Tags : banana split bread

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Banana Bread Tips

Shortening
When your recipe calls for shortening, use two knives in scissor fashion or a pastry blender to combine the shortening with dry ingredients.

Banana Bread Tips

Choosing Bananas
Overripe bananas are the banana of choice for banana bread. The banana is softer and is the right consistency and texture for baking banana bread.

Banana Bread Tips

Mixing The Wet And Dry Ingredients
When adding the wet ingredients to the dry ingredients, do not over mix. A batter that has been over mixed can result in tough or rubbery quick breads and muffins.

Banana Bread Tips

Ripe Banana
Bright yellow and firm, the peel will show few brown spots and stem and tip will be intact and look very healthy. Choose the size of banana you want for eating or your recipes, as the taste is not affected at all by the size.

Banana Bread Tips

Greasing The Loaf Pan
Butter is the ingredient of choice to coat loaf pans, but butter can burn. Watch your bread very carefully. When recipes call for temperatures exceeding 400 F, it’s a good idea to use oil or cooking spray.

Banana Bread Tips

Larger Loaf Pans
The 9” x 5” loaf pans are usually for quick breads. Quick breads typically use baking soda or baking powder as a leaving agent as opposed to yeast.

Banana Bread Tips

Banana Discoloration
When a dish such as fruit salad calls for raw bananas, sprinkle them with a little citrus juice (lemon or lime), or pineapple juice to keep the bananas from discoloring and breaking down.

Banana Bread Tips

Ripening Bananas Quickly
To speed up the ripening process, add bananas to a brown paper bag with an apple. Seal the bag and place in a cool, dry location. A kitchen countertop is fine.

Banana Bread Tips

Quick Breads Tip
Quick breads encompass a variety of different baked goods, from scones to muffins, biscuits to banana bread. They are easy and as the ame implies, quick to make. They usually use baking powder as a leavening agent, as opposed to yeast.