Banana Split Quick Bread #BreadBakers

This banana split quick bread is baked with all the things you love about that special dessert, save the ice cream. Serve it with a scoop, if desired but it’s wonderful treat all on its own. 

For this month’s Bread Bakers I’m the host so I decided to take ever-popular banana bread and ask my fellow bakers to put their own spin on it. I didn’t have a recipe in mind myself and then suddenly, the deadline to bake was upon me. 

Inspiration struck at my local grocery store where some clever person had put together the ingredients (sans ice cream since it wasn’t in the freezer section) for banana splits in the hope that shoppers would take the hint. 

Crushed pineapple, maraschino cherries, chocolate sauce, pecans and, of course, bananas. Like most independent ideas I seem to have, I discovered that this one has been done before. Deep sigh. 

Banana Split Quick Bread

This recipe is adapted from one on Taste of Home. Among other changes, and since it’s cherry season, I used fresh ones instead of maraschino cherries. If you like them, feel free to use them. They do make a brighter show when the bread is sliced. 

Ingredients

1/3 cup or 75g butter

2/3 cup or 132g sugar

2 large eggs

1 3/4 cups or 218g all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup or 185g mashed ripe bananas (about 1 1/2 medium)

1 can (8 oz or 227g) crushed pineapple, drained

1/2 cup or 90g semisweet chocolate chips

3 1/2 oz or 100g fresh cherries (weight after stemming and pitting – about 1/2 cup chopped)

1/2 cup or 60g chopped pecans

Method

Preheat your oven to 350°F or 180°C and line a loaf pan with baking parchment. 

Chop the cherries with a sharp knife.

In a large bowl, cream the butter and sugar until light and fluffy. Add the first egg and beat until incorporated.

Add the second egg and beat well. 

Beat in the flour, baking powder, baking soda, salt, bananas and pineapple. 

Fold in the chocolate chips, cherries and pecans.

Spoon your thick batter into the prepared loaf pan and smooth out the top. 

Bake at for 60-65 minutes or until a toothpick inserted in the center comes out clean, rotating the pan about three-quarters of the way through. If the top is brown before it’s cooked in the middle, cover the loaf lightly with some foil. 

Cool for 10 minutes before removing from pan to wire rack.

If you can resist, leave to cool completely before cutting. 

I just couldn’t wait and so the bread knife kind of smeared the warm chocolate bits on the cut slices. No matter, still tasted delicious! 

 

Enjoy!

Do you like banana bread? If so, this is your month for Bread Bakers! Check out all the creative recipes below. 

• Air Fryer Banana Blueberry Oats Muffins from Cook with Renu
• Banana Cinnamon Rolls from Passion Kneaded
• Banana Split Quick Bread from Food Lust People Love
• Coconut Flour Banana Bread - Gluten & Sugar Free from Sneha’s Recipe
• Simply Banana Bread from A Messy Kitchen
• Sugar Free Sourdough Banana Bread with Pecans from Zesty South Indian Kitchen
• Tangzhong Banana Buns from Magical Ingredients
• Triple Berry Banana Bread from A Day in the Life on the Farm
• Yeasted Banana Sandwich Bread from Karen’s Kitchen Stories

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

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