Pin
Banana Split Bread Cake is pure happiness baked into a loaf. Imagine all the goodness of an ice cream shop treat in a super soft, sliceable pan bread. My crew loves sharing this on lazy weekends or pulling it out for get-togethers when we want something moist, chocolatey, and full of surprise bites.
The first time I ever baked this was for a birthday breakfast. It vanished before noon! Even my hardest-to-please niece begged to know how to make it.
Delightful Ingredients
- Walnuts or your top nut choice: You’ll get nutty crunch and toastiness. Give them a quick toast for the best taste.
- Maraschino cherries: These bring bright color and classic split flavor. Dry them really well before chopping or you’ll get pink streaks.
- Semisweet chocolate chips: Little pockets of rich chocolate in every bite—use the brand you like most.
- Crushed pineapple: Adds juicy tang and keeps things soft. Drain really well so you don’t get soggy slices.
- Ripe bananas: They’re what makes the loaf moist and sweet. Go for those brown-spotted ones.
- Eggs: Hold everything together and make it rich. Let them sit out a bit so they mix smoothly.
- Granulated sugar: For that mellow sweetness and golden outside. Organic gives the cleanest taste.
- Unsalted butter: Brings a rich base and helps the cake stay soft. Make sure it’s fully soft before mixing.
- Salt: Kicks up the flavors and keeps things from being too sweet. Fine sea salt is easiest to measure.
- Baking soda and baking powder: Make it rise nice and fluffy. Use fresh stuff for the best lift.
- All-purpose flour: Gives structure and a soft bite. Unbleached works best for flavor and texture.
Irresistible Step-by-Step
- Chill the Loaves:
- Let your warm breads sit inside the pans for a few minutes so they’ll release without sticking. Move to a rack till they’re fully cool—otherwise, they might fall apart when you cut.
- Time to Bake:
- Scoop the mixed batter into your ready pans and even out the tops. Slide in a three-fifty degree oven for about an hour. You’re looking for a clean—or almost clean—toothpick poked in the center.
- Add Chocolate and Fruit:
- Grab a spatula. Gently fold in your nuts, chocolate chips, and cherries. Try to get them into every part of the batter.
- Mix Up the Batter:
- Pour your dry mix into the wet stuff in big spoonfuls, switching off with mashed banana and well-drained pineapple. Stop mixing as soon as the flour disappears—if you keep going, the loaf won’t be soft.
- Blend Your Dry Stuff:
- In another bowl, give flour, salt, soda, and baking powder a good whisk. This spreads the leaveners and salt out so nothing clumps up.
- Add the Eggs:
- Drop in your eggs one at a time, beating them in before adding more. This keeps the batter silky and curdle-free.
- Start with Butter and Sugar:
- Cream your softened butter and sugar together in a big bowl till everything’s light and fluffy. It’ll make the loaf lighter later on.
- Get the Pans Ready:
- Grease up two loaf pans (about 9x5 inches). Don’t miss the sides—this keeps your bread golden and easy to take out.
Pin
Cherry pieces from the jar are hands down what my kids love most in every slice! We always end up arguing over who’ll get the chunkier end. It’s our silly family tradition to save the loaves’ ends for whoever’s been nicest.
Storing Made Simple
It’ll stay fresh for three days snugly wrapped and left out (not in the fridge). Want to keep it longer? Pop slices in the freezer in airtight bags. Thaw at room temp or warm them in the toaster for bakery-fresh bites any day.
Smart Swaps
If you don’t do nuts, sub in sunflower or pumpkin seeds. Dairy-free? Use your favorite plant butter and vegan chocolate. Not a cherry fan? Toss in chopped dried apricots for a sweet-tart switch-up.
Serving Ideas
Toast thick pieces and slather with a bit of salted butter for breakfast. Turn it into dessert with a scoop of vanilla ice cream or a little whipped cream. Or drizzle on chocolate sauce. It’s a birthday table stunner or the ultimate treat to sneak into lunchboxes.
Pin
Charming Background
This loaf is my take on the old-timey American soda fountain favorite. Banana splits got big in the early 1900s—now I bake all those yummy flavors into an easy cake for sharing. It’s my way of turning a childhood sundae into something you can snack on any time.
Recipe FAQs
- → Can I use fresh pineapple instead of canned?
Totally! Just make sure you chop it up small and get rid of as much liquid as you can—too much juice makes the loaf mushy.
- → How do I keep the bread cake from becoming soggy?
Drain your cherries and pineapple really well before mixing them in, so your batter doesn't turn out too wet.
- → Are there nut-free options available?
For sure! Leave out the nuts or toss in roasted pumpkin or sunflower seeds if you want a nut-free version.
- → Can I use other chocolate types instead of semisweet chips?
Of course—try milk or dark chocolate chips instead. They'll give a different twist, so use what you like best.
- → How should the bread cake be stored?
Once it cools, wrap it up well. It'll stay fresh on your counter for a few days or store it chilled to make it last longer.
- → Is it possible to use frozen bananas?
For sure! Thaw them out and pour off any leftover liquid, then mash and go ahead with the batter.