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When the bananas are practically begging to be used, this Banana Split Bread is what we make. Each slice brings that classic sundae vibe to breakfast or snack time. You’ll get sweet pineapple, juicy cherries, oozy chocolate chips, and the best nutty crunch. It always seems to make everyone smile, and there’s never a crumb left after brunch!
I love seeing how both kids and adults grin after their very first taste. I first put this together for a buddy’s special brunch, and we all agreed—nothing beats a warm, sweet slice with a hot mug of coffee.
Irresistible Ingredients
- Chopped walnuts or your favorite nut: Toasted or not, they bring a bit of crunch to each bite. Skip ’em if you need nut-free.
- Maraschino cherries: Grab a handful, chop ’em up, and make sure they’re dried so your loaf stays pretty, not pink.
- Semisweet chocolate chips: Big or mini, they’ll melt right in for gooey chocolatey goodness.
- Crushed pineapple: Adds tang and moisture; drain well so you don’t end up with a soggy loaf.
- Ripe bananas: The more brown spots, the better the flavor—trust me.
- Salt: Sharpens the sweetness and balances out all the fun stuff.
- Baking soda and baking powder: These give that puffy classic loaf. Fresh always works best.
- All-purpose flour: Makes a super soft, tender bite when measured right.
- Eggs: I grab mine room temp for easy mixing and even baking.
- Granulated sugar: Sweetens and gives that lovely golden crust.
- Unsalted butter: Brings in richness and keeps things soft—try to use the tastiest butter you’ve got.
Simple Step-by-Step
- Let the bread cool before slicing:
- Let your loaves chill in the pans for five to ten minutes, then move to a wire rack so they finish setting up.
- Pour and bake the batter:
- Split things between two greased 9x5 pans. Smooth the tops. Pop ’em in a 350° oven and bake for about sixty to sixty-five minutes. Toothpick should come out clean.
- Mix in the extras:
- Fold in chocolate chips, nuts, and chopped cherries. Take your time here to get an even mix and avoid big streaks of cherry color.
- Alternate dry and wet stuff:
- Add the flour mixture in batches to the creamed mix, switching off with mashed bananas and pineapple. Stir gently so your loaf stays fluffy.
- Stir together the dry ingredients:
- Whisk up flour, baking soda, baking powder, and salt. This keeps things consistent and helps avoid salty pockets.
- Add the eggs in:
- Mix eggs in one by one, making sure everything gets blended before tossing in the next. Your loaf will bake up nice and even.
- Cream together butter and sugar:
- Beat up sugar and butter in a big bowl till it’s pale and super fluffy. Four minutes or so does the trick for the lightest loaf.
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If I’m sneaking an extra handful of chocolate chips into the middle, you know it’s the good stuff. My nephew thinks he’s scored treasure every time he digs into the melty center.
Smart Storage Ideas
Once it’s totally cool, wrap it up tight or stash slices in an airtight box. Will stay soft for five days at room temp. For longer, wrap and freeze the loaf in a baggie—good for up to two months. Thaw overnight on the counter for best flavor.
Swap Options
No walnuts? Try pecans or almonds—or just leave the nuts out for school. Swap semisweet chips with white or dark chocolate. Coconut flakes work if you’re out of nuts. If you don’t have canned pineapple, use finely diced, drained fresh instead.
How to Serve
It’s best when warmed a bit—so soft! Eat as is or smear with cream cheese or honey. Sometimes I dust the top with powdered sugar or toast slices and add a cloud of whipped cream and extra cherries for parties.
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Fun Backstory
This cozy treat takes a cue from the classic banana split that so many folks love. Every family has their own banana bread favorite, but this version goes wild by tossing in sundae toppings—the same stuff that makes an ice cream shop feel like a party.
FAQs About the Recipe
- → Can I freeze the bread?
For sure. Once it's cooled, wrap each loaf in both plastic and foil, then stash in the freezer for up to three months.
- → What’s the best way to serve this bread?
Tastes amazing warm or just left out to cool. Try it plain, or slap on a little butter if you want.
- → Is it possible to add more chocolate?
Add more chocolate chips or change things up by tossing in a mix of chocolate kinds for a super chocolaty loaf.
- → Can I use different nuts?
Go for whatever nuts you like—or skip them if you want. Walnuts, pecans, or almonds all fit right in.
- → How do I keep the bread moist?
Use those spotty bananas and make sure the pineapple and cherries are drained well so your loaf doesn't end up soggy.