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Banana Split Banana Bread Recipe

★★★★★

4.8 from 113 reviews
  • Author: Isabella
  • Total Time: 75-80 minutes
  • Yield: 1 loaf (about 10-12 slices) 1x

Description

This banana split banana bread is a delightful twist on classic banana bread, incorporating crushed pineapple and maraschino cherries to mimic the flavors of a banana split dessert. Moist and flavorful, it features chopped almonds and chocolate chips for added texture and sweetness, making it a perfect treat for breakfast, snack, or dessert lovers.

Ingredients

Scale

Wet 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

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Add-ins

  • ⅓ cup chopped almonds
  • ½ cup chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9 x 5 inch loaf pan with non-stick spray and set it aside to get ready for the batter.
  2. Cream Butter and Sugars: In the bowl of a stand mixer, beat the softened butter with both the granulated and brown sugars until the mixture becomes creamy and smooth, ensuring even sweetness throughout.
  3. Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to maintain a smooth batter.
  4. Mix in Fruits: Add the mashed bananas, drained crushed pineapple, and chopped and drained maraschino cherries to the wet ingredients. Stir gently to combine all the fruity flavors evenly.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and seasoning.
  6. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients in the stand mixer. Mix until just combined to avoid overworking the batter, which could make the bread dense.
  7. Add Nuts and Chocolate Chips: Fold in the chopped almonds and chocolate chips carefully to distribute them evenly without crushing the mix-ins.
  8. Pour and Bake: Pour the prepared batter into the greased loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool and Serve: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your banana split banana bread!

Notes

  • Ensure the pineapple and cherries are well drained to prevent a soggy batter.
  • Use ripe bananas for the best flavor and natural sweetness.
  • Check the bread around 60 minutes to avoid overbaking; oven temperatures may vary.
  • For a nut-free version, omit the almonds.
  • Store leftover banana bread wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Prep Time: 15 minutes
  • Cook Time: 60-65 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: banana split banana bread, banana bread recipe, pineapple banana bread, cherry banana bread, chocolate chip banana bread, almond banana bread, dessert bread, baked banana bread

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Find it online: https://isabellavance.com/banana-split-banana-bread-recipe/