Vermette's Market Recipes
https://www.vermettesfoodmart.com/Recipes/Detail/4042/
Banana Split Bread
Yield: Makes 12 servings
Ingredients
| 1 |
package |
banana bread mix (for 1 loaf pan)
|
|
|
| 1 |
can |
(8 oz.) crushed pineapple packed in juice, drained, reserve liquid
|
|
|
| 2 |
|
eggs
|
|
|
| 3 |
tablespoons |
oil
|
|
|
| 1/3 |
cup |
maraschino cherries, coarsely chopped
|
|
|
| 1/3 |
cup |
miniature chocolate chips
|
|
|
| 1/3 |
cup |
pecans, chopped
|
|
|
|
|
|
|
Glaze:
|
|
|
| 1/2 |
cup |
powdered sugar
|
|
|
| 2 |
tablespoons |
miniature chocolate chips, melted
|
|
|
| 1 |
tablespoon |
milk
|
|
|
Directions:
Heat oven to 375 F. Grease and flour a loaf pan.
Add water to reserved pineapple liquid to make 3/4 cup.
In a large bowl, combine bread mix, pineapple juice, eggs, and oil. Stir about 50 strokes by hand until mix is moistened. Stir in pineapple, cherries, chocolate chips and pecans.
Pour batter into greased and floured pan. Nake 45 - 55 minutes. Cool loaf in pan on cooling rack 15 minutes, remove from pan. Cool completely.
In a small bowl, combine all glaze ingredients until well-blended. Drizzle over cooled loaf.
Please note that some ingredients and brands may not be available in every store.
Vermette's Market Recipes
https://www.vermettesfoodmart.com/Recipes/Detail/4042/