Banana Split Bread Cake (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
3 1/2 cups all-purpose flour
02 -
2 1/2 teaspoons baking powder
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon salt
→ Wet Ingredients
05 -
2/3 cup unsalted butter, softened
06 -
1 1/4 cups granulated sugar
07 -
4 large eggs
08 -
4 medium ripe bananas, mashed
09 -
2 cans (8 oz each) crushed pineapple, drained
→ Add-ins
10 -
2 cups semisweet chocolate chips
11 -
1 jar (10 oz) red maraschino cherries, chopped and well drained
12 -
1 cup chopped walnuts or preferred nuts
# Instructions:
01 -
Preheat oven to 350°F (177°C). Grease two 9 x 5 inch loaf pans.
02 -
In a large mixing bowl, beat the softened butter with granulated sugar until light and fluffy.
03 -
Add eggs one at a time, mixing well after each addition.
04 -
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
05 -
Add dry ingredients to the creamed mixture in several additions, alternating with mashed bananas and drained pineapple. Mix just until combined.
06 -
Gently fold in chocolate chips, chopped maraschino cherries, and chopped nuts until evenly distributed.
07 -
Transfer batter evenly into the prepared loaf pans. Bake at 350°F (177°C) for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
08 -
Cool loaves in pans for 5 to 10 minutes. Turn out onto a wire rack and allow to cool completely before slicing.
# Notes:
01 -
Ensure pineapple and cherries are well drained to prevent excess moisture in the bread.
02 -
For a nut-free version, simply omit the nuts or substitute with seeds.