Banana Split Bread
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.
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