Dessert

Banana Split Banana Bread Recipe

ByIsabella Vance October 14, 2025October 14, 2025

Introduction

This Banana Split Banana Bread is a delightful twist on classic banana bread, packed with the tropical flavors of pineapple, cherries, and chocolate chips. It’s a moist, flavorful treat perfect for breakfast, snacks, or dessert.

A freshly baked loaf of banana bread with visible dark chocolate chips scattered throughout, showing a golden-brown crust with a slightly cracked texture on top, sits in a rectangular brownish ceramic baking dish that highlights the warm, rich colors of the bread. The background is a white marbled surface that contrasts softly with the bread’s warm tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup softened butter
¼ cup sugar
½ cup brown sugar
2 eggs
2 cups mashed bananas (about 3 small bananas)
1 (8 oz) can crushed pineapple, drained
6 oz chopped and drained maraschino cherries
2 cups flour
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup chopped almonds
½ cup chocolate chips

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 5 inch loaf pan with non-stick spray and set aside.
Step 2: In the bowl of a stand mixer, beat the softened butter with both sugars until creamy. Add the eggs one at a time, mixing well after each addition. Then add the mashed bananas, drained pineapple, and chopped cherries, mixing to combine.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just blended.
Step 4: Fold in the chopped almonds and chocolate chips. Pour the batter into the prepared loaf pan.
Step 5: Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool before slicing and serving.

Tips & Variations

Use ripe bananas for the best flavor and natural sweetness.
Substitute walnuts or pecans for almonds if preferred.
Try adding a teaspoon of vanilla extract for an extra depth of flavor.
For a nut-free version, simply omit the almonds and use sunflower seeds or extra chocolate chips.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, warm slices gently in a toaster oven or microwave until just heated through.

How to Serve

A loaf of bread with a rough golden brown crust rests on a wooden board, partially sliced into four pieces. The bread has a dense texture with visible bits of dark brown and red ingredients, giving a spotted look inside. It sits next to a white cloth with soft folds. The background features a white marbled surface, with scattered light brown beans, a can with a blue lid, and a small white bowl containing red items out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used. Just make sure to finely chop and drain it well to avoid adding excess moisture to the batter.

What can I do if I don’t have a stand mixer?

You can easily make this recipe using a hand mixer or by thoroughly mixing with a sturdy spoon or whisk. Just ensure the butter and sugars are well creamed before adding the other ingredients.