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Whenever we've got a pile of spotty bananas hanging around, everyone in my house begs for Banana Split Bread. This cheerful loaf is full of melty chocolate, pops of cherry, bits of pineapple, and some crunchy nuts. It tastes like a banana split you can eat for breakfast, and it's always the first thing to vanish if I bring it to brunch.
The best part is how both little kids and adults smile so big after just one bite. The first time I made this was for a buddy's birthday brunch, and honestly, eating it warm with coffee – nothing beats that.
Wonderful Ingredients
- Chopped walnuts or whatever nuts you like: adds some crunch and that toasted flavor – skip ‘em if you have nut issues
- Maraschino cherries: gives you sweet bites, color, and so much fun flavor – make sure they’re well drained and chopped so your dough doesn’t get all pink
- Semisweet chocolate chips: toss in either regular or mini chips for gooey chocolate surprises
- Crushed pineapple: this brings juiciness and tang, drain super well so you don’t end up with wet loaf
- Ripe bananas: for that gooey sweetness, use ones that are almost fully spotted and yellow
- Salt: bumps up all the flavors and keeps everything from tasting too sugary
- Baking powder and soda: makes your loaves rise nice and tall – check they’re fresh
- All purpose flour: sets the base and makes the loaf soft – measure with care
- Eggs: gives your bread structure and moisture – I like them at room temp so everything stirs together easy
- Granulated sugar: gives it lightness and the right amount of sweet – don’t use old sugar or your texture will be off
- Unsalted butter: makes the crumb rich and delicate – if you can, pick a good butter
Easy Instructions
- Let the bread cool:
- Give the loaves about five to ten minutes in the pans first. Letting them hang out a bit lets the crumb set up, then you can turn them onto a rack to finish cooling down.
- Bake up the bread:
- Grease two loaf pans (nine by five inches). Spoon the batter in, even out the tops, and bake at three-fifty degrees for about an hour. They’re ready when golden and a toothpick comes out with just a crumb or two.
- Work in the fun stuff:
- Now add the chocolate chips, fruit, and nuts. Stir in gently so everything’s nicely spread out and your cherries don’t streak the batter pink.
- Mix wet and dry bits:
- Throw in some of the dry mixture, then some banana and pineapple, switching back and forth, ending with dry. Go slow with the mixing – stop as soon as the last bit of flour vanishes, or the bread will turn tough.
- Stir together dry guys:
- Grab a bowl for flour, baking soda, powder, and salt. Whisk to get them all blended, so you don’t wind up with salty chunks later.
- Beat in the eggs:
- Drop eggs in one by one, making sure each egg's mixed in before adding the next. This keeps everything smooth and helps the bread get fluffy.
- Whip butter and sugar:
- In your biggest bowl, beat butter and sugar together until pale and creamy – about four minutes does the trick. This is what gives your loaf that amazing soft inside.
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I always sneak a handful of chocolate chips into the middle layer of the batter before baking. That melty pocket? My nephew flips out every time – he says it’s hidden treasure.
Keeping It Fresh
Once your loaves are totally cooled, wrap them tight in plastic or stash slices in a sealed container. They’re good at room temp for about five days. For longer storage, let cool all the way, then pop in a zip-top bag to freeze up to two months. Thaw out overnight on the counter so it tastes just-baked.
Swap-Out Options
No walnuts? Pecans or almonds are awesome, too. You can ditch nuts entirely for an allergy-friendly loaf. Try white or dark chocolate chips instead of semisweet for something new, or toss in coconut flakes if you’re skipping nuts. If you’re fresh out of canned pineapple, super fine diced fresh pineapple that’s drained will work.
How to Serve
I like it best a little warm, since it gets kind of gooey and soft that way. Plain is great, but it’s also nice with a spread of cream cheese, a bit of honey, or dusted with powdered sugar. Sometimes I’ll toast a slice and put whipped cream and more cherries on top for a treat.
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Fun Backstory
This one’s a shoutout to the classic American banana split. Loads of families have their special banana bread traditions, but this one takes it up a notch with all those favorite sundae toppings. It’s like bringing the ice cream shop right to your own kitchen table.
Common Recipe Questions
- → What’s the secret to keeping this loaf super soft?
Go for really ripe bananas, and don’t forget to drain the pineapple and cherries well. That keeps things from getting soggy.
- → Do I have to use the same nuts?
Nope! Grab whatever nuts you like—walnuts, almonds, pecans, or skip them all. You can totally make it your own.
- → Can I amp up the chocolate?
Absolutely. Toss in more chocolate chips or swap in milk chocolate and dark chocolate chunks if you want extra chocolatey bites.
- → How should I serve this loaf?
Enjoy it warm or let it cool down first. It’s great plain but also awesome with a little butter smeared on top.
- → Is freezing this loaf an option?
You bet! Once the loaves are cool, just wrap in plastic and foil, then freeze. They’ll stay good for up to three months.