Banana Split Bread
Indulge in the delightful fusion of nostalgic dessert flavors with this Banana Split Bread! Perfectly ripe bananas form the base of this moist and flavorful quick bread, while swirls of melty semisweet chocolate chips, sweet crushed pineapple, and juicy strawberries evoke the essence of a classic banana split. With a tender crumb and a subtle nutty crunch (optional, but recommended!), this loaf is an irresistible combination of fruity, chocolaty, and buttery goodness. Top it off with whipped cream and a maraschino cherry for a show-stopping presentation that’s as fun as it is delicious. Ideal for brunch, dessert, or an afternoon treat, this easy-to-make recipe is sure to be a crowd-pleaser for all ages. Don't forget to bookmark this recipe for banana bread with a tropical twist!
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 0.5 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 1 piece large egg
- 1.5 teaspoons vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup semisweet chocolate chips
- 0.5 cup crushed pineapple, drained
- 0.5 cup diced strawberries
- 0.5 cup nuts (optional, e.g. walnuts or pecans), chopped
- whipped cream (optional, for topping)
- maraschino cherries (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, mash the ripe bananas until smooth. Stir in the melted butter, granulated sugar, and brown sugar until well combined.
Mix in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, gently mixing until just combined. Do not overmix.
Fold in the chocolate chips, drained crushed pineapple, diced strawberries, and optional nuts.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely.
Optional: Slice and serve the bread topped with whipped cream and a maraschino cherry for the full ‘banana split’ experience.
Nutrition Facts
Calories |
3815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.1 g | 227% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 1953 mg | 85% | |
| Total Carbohydrate | 536.1 g | 195% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 318.2 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 289 mg | 22% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2557 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
