REC: Banana Split Bread

Discussion in 'Food and nutrition' started by Wayne Boatwrigh, Dec 17, 2003.

  1. 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...


    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.