Skip to main content

Banana Split Bread

This month, I'm jumping into another cool challenge, the Fantastical Food Fight!  Each month a theme or ingredient is chosen, and all the participants make something and share it.  This month's ingredient is bananas.

We are huge, huge banana bread fans.   I am constantly pinning new variations to try.  After looking through them for a while, I finally settled on Banana Split Bread from Taste of Home. I made a few changes. I subbed 1 cup mini chocolate chips instead of the 2 cups of regular, it's what I had on hand.

The recipe calls for walnuts, and my guys are nut allergic.  In some cases, you can just leave them out, but what I've found with quick breads and other baked goods, crushed Rice Krispies makes a great substitute!

I love that it makes two loaves, one for now, and one to freeze. I wrapped the second loaf in Press N Seal, and put it in the freezer until it was solid.  You can then vaccuum seal it, or use a ziptop freezer bag.

Thanks so much to Sarah for hosting this Banana #FantasticalFoodFight! Be sure to go and check out what everyone made using the links below.

Here are some other banana recipes you might like:
Honey Rum Grilled Banana Split
Double Chocolate Banana Muffins
Bananas Foster


Banana Split Bread


Banana Split Bread

ingredients:

  • 2/3 cup shortening
  • 1 1/4 cups sugar
  • 4 eggs
  • 3 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups mashed ripe bananas (about 4 medium)
  • 2 cans crushed pineapple (8 ounces each) drained
  • 2 cups semisweet chocolate chips (12 ounces)- used 1c mini choc chips
  • 1 jar red maraschino cherries (10 ounces) chopped and well drained
  • 1 cup chopped walnuts - I subbed crushed Rice Krispies cereal

instructions:

  1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  2. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas and pineapple. Fold in the chocolate chips, cherries and walnuts.
  3. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Slightly adapted from https://www.tasteofhome.com/recipes/banana-split-bread/
Banana, cherry, chocolate chip
Quick bread, Sweet Bread, Dessert
American
Created using The Recipes Generator




Comments

  1. A whole lot of flavors in there of the bananas, pineapple and the cherries, sounds like a rocking breakfast...

    ReplyDelete
  2. My boys would LOVE this, Jolene. Thanks for sharing.

    ReplyDelete
  3. Glad you decided to stick with this recipe Jolene. Can't wait to try it.

    ReplyDelete
  4. This bread sounds delicious! Rice Krispies as a sub for nuts sounds so creative!

    ReplyDelete
  5. i need to try this! banana splits are the BEST!

    ReplyDelete
  6. This is such a creative twist on banana bread!

    ReplyDelete
  7. I love the sound of these fruits in a bread! I never heard of subbing with rice krispies. Brilliant!

    ReplyDelete
  8. I bet the rice krispies give it a great crunch! Love all the fruit in this bread, flavor and color city! YUM!

    ReplyDelete
  9. Great substitution with rice krispies! Sounds delicious! Nettie

    ReplyDelete
  10. This sounds so good! You can't go wrong with banana split flavors.

    ReplyDelete
  11. Love the idea of using Rice Krispies to sub in for nuts. Up until my oldest turned 5, we didn't make anything with peanuts or tree nuts and I would have loved having this knowledge in my pocket haha

    ReplyDelete
    Replies
    1. My son was actually allergic to all nuts and outgrew the peanut allergy at 13! It's a lot easier to avoid tree nuts than peanuts :)

      Delete

Post a Comment

Popular posts from this blog

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy! Print Wi

Southern Fried Chicken Strips

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe , and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I l

Copycat Dunkin Donuts Power Breakfast Sandwich

I'm one of those people that preparedness makes all of the difference.  If I have easy snack and meal choices ready to go, then I can resist the call of the drive through.  I've been enjoying baked eggs for a while now, usually with sauteed peppers and onion, on top of a whole grain English muffin.  When Dunkin Donuts came out with their new Power Breakfast Sandwich I immediately thought, I can make that at home! I started with the same base baked eggs recipe that I've been using.  I do normally use whole eggs, but for this version to keep it true to the Dunkin Donuts one, I just used the whites.  I sauteed diced bell pepper and onion until they were soft, then let them cool.  I chopped up some baby spinach, discarding the stems.  I had lots of eggs on hand, so I separated them myself, but you could definitely use the store bought egg whites. I beat the egg whites, added a bit of salt and pepper, the veggies, and then poured them into a sprayed muffin top pan .  Bake