Total Time
55mins
Prep 0 mins
Cook 55 mins

A bit of a twist on banana bread. This just sounds to good not to share.

Ingredients Nutrition

  • BANANA BREAD

  • 1 (8 ounce) candole unsweetened crushed canned pineapple, well drained, reserve liquid
  • 1 (14 ounce) packagepillsbury banana muffin mix
  • 2 eggs
  • 2 tablespoons oil
  • 13 cup maraschino cherry, chopped
  • 13-12 cup semi-sweet miniature chocolate chip
  • 13 cup pecans, chopped
  • BANANA BREAD GLAZE

  • 12 cup confectioners' sugar
  • 2 tablespoons semi-sweet miniature chocolate chips, melted
  • 4 teaspoons milk

Directions

  1. Preheat oven to 375°.
  2. Grease and flour bottom only of a (9x5 inch) loaf pan (see NOTE).
  3. Add water to reserved pineapple liquid to make 3/4 Celsius
  4. In a large bowl, combine all bread ingredients.
  5. Stir 50-75 times with wooden spoon until mix is moistened (don't over mix!).
  6. Pour batter into prepared pan.
  7. Bake 55-65 minutes or til toothpick placed in the center comes out clean.
  8. Cool in a pan on a wire rack for 15 minutes.
  9. Remove from pan to cool for 45 minutes or til completely cooled.
  10. In a small bowl, combine glaze ingredients.
  11. Stir til well blended.
  12. Pour over loaf.
  13. Store Banana Split Bread in the refrigerator to slice when chilled.
  14. NOTE:
  15. For gift giving you can use (3x5 inch) pans and bake 35-40 minutes.