Beth’s Banana Split Bread
SUBMITTED by bjr, Logan
County
“A different way to eat a banana
split.”
1/3 cup shortening
¾ cup sugar
2 eggs
1 ¾ cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
pinch salt
2 medium ripe bananas, mashed
1 can (8 oz.) crushed pineapple,
drained
1 cup (6 oz.) semisweet chocolate
chips
1/2 jar red maraschino cherries,
chopped and well drained
1 cup chopped pecans, optional
In a large mixing bowl, cream
shortening, sugar, eggs. Add bananas and pineapple. Combine the
flour, baking powder, baking soda and salt; add to creamed mixture.
Fold in the chocolate chips, cherries and pecans. Pour into greased
9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a
toothpick inserted near the center comes out clean. Cool a few
minutes before removing from pans to cutting board.
