Banana Split Bread

This recipe comes from the 2008 Taste of Home cookbook, Baking Classics.

• Ready In: 1 hr 15 mins
• Serves: 32
• Yields: 2 9

Ingredients

• 3 1⁄2 cups all-purpose flour
• 2 1⁄2 teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 2⁄3 cup shortening
• 1 1⁄4 cups granulated sugar
• 4  eggs
• 1 1⁄2 cups bananas, ripe, mashed (about 4 medium bananas)
• 2 (8 ounce) cans crushed pineapple, drained
• 2  cups  semi-sweet chocolate chips
• 1 (10 ounce) jar red maraschino cherries, well drained, chopped
• 1  cup walnuts, chopped

Directions

1. Preheat oven to 350 degrees F & grease two 9"x5" loaf pans.
2. In a bowl, whisk together the flour, baking powder, baking soda & salt, then set aside.
3. In a large bowl, cream shortening & sugar until light & fluffy, then add eggs, one at a time, beating well after each addition.
4. Add the flour mixture, a little at a time, to the creamed mixture, alternately with the bananas & pineapple.
5. Fold in the chocolate chips, cherries & nuts, then pour into the prepared loaf pans.
6. Bake for 60-65 minutes or until a toothpick inserted near the center comes out clean.
7. Cool for 10 minutes before removing from pans to a wire rack to cool completely.