A friend and co-worker brought this to work last week, and it was gone in five minutes! I asked for
the recipe and baked it over the weekend. It was equally popular at home. This would be a nice
offering on a holiday cookie plate.
Janice Allnatt from Rochester, New York, developed the recipe to enhance her regular banana
bread recipe.
Hope you try and enjoy it...
Wayne
Banana Split Bread
2/3 cup shortening 1-1/4 cups sugar 4 eggs 3-1/2 cups all-purpose flour 2-1/2 teaspoons
baking powder 1 teaspoon baking soda
3/2 teaspoon salt 1-1/2 cups mashed ripe bananas (about 4 medium) 2 cans (8 ounces each)
crushed pineapple, drained 2 cups (12 ounces) semisweet chocolate chips 1 jar (10 ounces)
red maraschino cherries, well drained and chopped 1 cup chopped walnuts or pecans
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 two greased
9-in. x 5-in. x 3-in. loaf pans.
Bake at 350°F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before
removing from pans to wire racks. When completely cool, wrap securely in plastic wrap, then in foil.
Let rest a day before slicing to ensure a moist bread.