Banana Split Loaf (Printable Version)
Moist loaf full of bananas, pineapple, cherries, chocolate chips, and crunchy nuts—your family will want seconds.
# What You'll Need:
→ Add-ins
01 -
1 cup chopped walnuts or whatever nuts you like
02 -
1 jar (10 oz) maraschino cherries, chopped and really well drained
03 -
2 cups semisweet chocolate chips
→ Wet Ingredients
04 -
2 cans (8 oz each) crushed pineapple, make sure they're drained
05 -
4 medium ripe bananas, mashed up
06 -
4 large eggs
07 -
1 1/4 cups sugar (granulated)
08 -
2/3 cup unsalted butter, nice and soft
→ Dry Ingredients
09 -
1/2 teaspoon salt
10 -
1 teaspoon baking soda
11 -
2 1/2 teaspoons baking powder
12 -
3 1/2 cups all-purpose flour
# Step-by-Step Guide:
01 -
Let your loaves chill in the pans 5-10 minutes, then pop them onto a wire rack so they can cool all the way before you cut them.
02 -
Move that batter to your greased loaf pans. Cook at 350°F (177°C) for about an hour, maybe 65 minutes. When a toothpick in the center comes out without wet batter, you're good.
03 -
Stir in the chocolate chips, nuts, and cherries gently, just enough so they're spread out through the mix.
04 -
Start tossing in the dry stuff a bit at a time into your creamy bowl, swapping with the bananas and pineapple in between. Stop as soon as there's no dry flour left showing.
05 -
In a bowl on the side, stir up the flour with the baking soda, baking powder, and salt.
06 -
Crack in the eggs one by one, giving it all a quick mix after each egg goes in.
07 -
Take your big bowl and blend the soft butter with sugar until it goes nice and creamy and fluffy.
08 -
Fire up your oven to 350°F (177°C). Grease two loaf pans (9 x 5 inch ones) so nothing sticks.
# Additional Notes:
01 -
Drain pineapple and cherries really well; too much liquid and your loaf gets soggy.
02 -
If you can't have nuts, just leave them out or throw in some seeds instead.