Effortless Banana Split Bread (Print Version)
# Ingredients:
→ Add-ins
01 -
280 grams chopped maraschino cherries, drained well
02 -
340 grams semisweet chocolate chips
03 -
120 grams walnuts, chopped up (or any nuts you like)
→ Wet Ingredients
04 -
4 large eggs
05 -
250 grams white sugar
06 -
450 grams crushed pineapple, drained very well
07 -
4 medium ripe bananas, mashed up
08 -
150 grams unsalted butter, room temp
→ Dry Ingredients
09 -
0.5 teaspoon salt
10 -
1 teaspoon baking soda
11 -
2.5 teaspoons baking powder
12 -
440 grams regular flour
# Instructions:
01 -
Leave bread in the pans for 5–10 minutes. Then tip them out onto a rack and give them time to cool off before you cut into them.
02 -
Pour the batter evenly between your two loaf pans. Pop them in the oven at 177°C and bake for about 60 to 65 minutes. Stick a toothpick in the center—it should come out almost clean when they’re ready.
03 -
Toss in the chocolate chips, chopped cherries, and walnuts. Fold things together gently so every bite has a little bit of everything.
04 -
Now, take turns adding the flour mix, mashed banana, and pineapple into the bowl with the butter and eggs. Go back and forth until it’s all mixed in, but stop once it looks smooth. Don’t overdo it.
05 -
Grab another bowl and stir together flour, baking powder, baking soda, and salt so it all looks combined.
06 -
Crack your eggs in, one by one, and beat each in before tossing in the next.
07 -
Chuck the soft butter and sugar in a big bowl. Whip them together until they look light and kind of puffy.
08 -
Get your oven going at 177°C. Slather some grease in both loaf pans so nothing sticks later.
# Notes:
01 -
Make sure there's barely any juice left in the cherries and pineapple or your bread will turn out soggy.
02 -
Avoid nuts entirely if you don't want them, or swap for seeds if you're trying to skip nuts.