Breads/Quick breads

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.

Back to top

 

News | Sports | Business | Rural Review | Teaching & Learning | Home and Family | Tourism | Obituaries

Community | Perspectives | Law & Courts | Leisure Time | Spiritual Life | Health & Fitness | Teen Scene
Calendar | Letters to the Editor