Banana Split Loaf (Printable Version)
# What You'll Need:
→ Dry Ingredients
01 -
1/2 teaspoon salt
02 -
1 teaspoon baking soda
03 -
2 1/2 teaspoons baking powder
04 -
3 1/2 cups all-purpose flour
→ Wet Stuff
05 -
2 cans (8 oz each) crushed pineapple, make sure they're drained
06 -
4 medium bananas, super ripe and mashed
07 -
4 large eggs
08 -
1 1/4 cups regular white sugar
09 -
2/3 cup unsalted butter, left at room temp
→ Extras
10 -
1 cup chopped nuts or whatever nuts you like
11 -
1 jar (10 oz) maraschino cherries, chopped up and dried off
12 -
2 cups semisweet chocolate chips
# Steps to Follow:
01 -
Let the loaves sit in the pans for about 5 to 10 minutes. Flip onto a cooling rack and let them chill all the way before you cut them up.
02 -
Share the batter out between both loaf pans. Pop them in the preheated oven at 350°F (177°C). Bake for 60 to 65 minutes. Stick a toothpick in the middle—it should come out clean.
03 -
Toss in the chocolate chips, cherries, and whatever nuts you're using. Stir gently until the batter looks even.
04 -
Add the dry ingredients piece by piece into the wet bowl, swap in the mashed bananas and pineapple in between. Don’t beat to death, just make sure it all comes together.
05 -
In a fresh bowl, whisk up your flour, baking powder, baking soda, and salt until it’s all combined.
06 -
Put in the eggs one by one, mixing after you drop each egg in.
07 -
Use a big bowl and beat together your room temp butter with the sugar until the mix looks fluffy and pale.
08 -
Heat your oven up to 350°F (177°C). Grease up two loaf pans, 9 x 5 inches each, so nothing sticks.
# Additional Tips:
01 -
For bread that isn’t soggy, really drain your pineapple and cherries before adding.
02 -
No nuts? Just skip them or use any kind of seeds instead.