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.