Effortless Banana Split Bread

Banana Split Bread Cake is pure happiness in every bite. It's like eating your favorite ice cream sundae in soft, cake form. My crew can't get enough of this—it vanishes fast at parties and it's the best pick-me-up for gloomy mornings when we want something sweet with some chocolate and fruit tucked in.

The first time I baked this was for a brunch birthday bash. It was all gone before anyone noticed. My pickiest niece even begged for more.

Delicious Ingredients

• Chopped walnuts or any nut you love: gives a nice crunch and toasty bite. Toast 'em a little for extra yum.
• Maraschino cherries: bring cheerful color and classic split flavor. Pat them real dry so your bread doesn't turn pink.
• Semisweet chocolate chips: melt into gooey pockets. Pick a brand you love for best results.
• Crushed pineapple: makes things juicy and soft. Drain it really well so you don’t end up with a mushy loaf.
• Ripe bananas: load the bread with sweet flavor and moisture. The browner and spottier, the better.
• Eggs: keep everything holding together and play up the richness. Let them hang out on the counter before using.
• Granulated sugar: makes the batter sweet and gives those caramelized edges. Organic is nice if you have it.
• Unsalted butter: keeps each slice rich and tender. Let it get nice and soft so it mixes in smooth.
• Salt: punches up all the flavors. Opt for sea salt if you want better control.
• Baking powder and baking soda: get the loaf to puff up and stay fluffy. Always check they're fresh.
• Allpurpose flour: creates the structure and crumb. Go for unbleached for the tastiest results.

Simple Steps

Cool Down:

Let loaves sit in their pans five to ten minutes so they're easier to pop out. Move to a rack, cool all the way—cuts cleaner, less mess.

Bake It:

Scoop batter into both pans. Smooth out the tops. Bake at 350°F for about an hour or a tad more. Stick in a toothpick—if it comes out clean or with just a couple moist crumbs, you're good.

Add the Extras:

Use a spatula to gently mix in chocolate chips, dried cherries, and your nuts of choice. Stir gently so you get goodies in every slice but don't beat up the batter.

Finish Your Batter:

Dump in your dry mix to the butter mixture bit by bit, swapping in mashed bananas and pineapple as you go. Stir until you don't see dry flour—don’t go crazy or your loaf’ll get tough.

Combine Dry Stuff:

In another bowl, whisk flour, salt, baking soda, and baking powder. This helps the bread rise and keeps stuff mixed evenly.

Add Eggs:

Crack in the eggs, one at a time, mixing well in between. You’ll end up with a rich, thick batter that won’t curdle on you.

Cream Butter and Sugar:

Beat the soft butter and your sugar until it’s light and fluffy. This step traps air—hello, fluffy bread.

Prep Your Pans:

Grease two 9-by-5 inch pans all over so the bread won’t stick and you get a nice crust.

Pin it

Honestly, maraschino cherries are my favorite part. They're so bright and cheerful. Every loaf, my kids squabble for those cherry-filled end pieces. It's become our running joke to save the end bits for whoever finds the most cherries.

Storage Hints

Keep your Banana Split Bread Cake wrapped up tight on the counter for up to three days. For longer storage, pop slices into freezer bags. To eat, thaw at room temp or toast for that just-made vibe.

Swaps for Ingredients

Skipping nuts? Try some sunflower or pumpkin seeds for a crunch. Want it dairy-free? Use vegan butter and non-dairy chocolate chips. Too much sweetness? Use dried apricots instead of cherries and the loaf is a little less sugary.

Ways to Serve

Try it toasted thick with salted butter. Want dessert? Go for whipped cream, a scoop of vanilla ice cream, or a drizzle of chocolate ganache. It's a show-off at birthdays or a fun surprise in any lunchbox.

Pin it

Fun Backstory

Borrowed from the classic American soda fountain treat, this loaf takes everything we love about a banana split and makes it into a fun, shareable cake. The banana split showed up back in the early 1900s, and this is my laid back way to turn those sundae memories into something that's easy to bake for family and friends.

Frequently Asked Questions

→ Can I swap canned pineapple for fresh?

Go for it, just chop fresh pineapple small and make sure to squeeze out any extra juice so the loaf stays firm.

→ How can I keep the loaf from going mushy?

Drain out all the liquid from the pineapple and cherries before mixing them in so it bakes all the way through.

→ Is there a way to make this nut-free?

Definitely! Just leave out the nuts or use seeds like sunflower or pumpkin if you want some crunch.

→ What if I don’t have semisweet chips?

Dark or milk chocolate chips totally work too and change up the taste nicely.

→ What's the best way to store the bread?

After it’s cooled, wrap it up tight and keep it out for a few days. Pop it in the fridge if you want it to last longer.

→ Can I use bananas that have been in the freezer?

Yep! Thaw them out and pour off any liquid before mashing them into your batter.