Banana Split Loaf (Print Version)
Super soft loaf loaded with chunks of bananas, cherries, chocolate, pineapple, and nuts. Awesome for brunch or dessert.
# Ingredients:
→ Add-ins
01 -
120 grams chopped walnuts or your go-to nuts
02 -
280 grams maraschino cherries, chopped up and drained really well
03 -
340 grams semisweet chocolate chips
→ Wet Ingredients
04 -
450 grams drained crushed pineapple
05 -
4 medium ripe bananas, smashed up
06 -
4 large eggs
07 -
250 grams white sugar
08 -
150 grams unsalted butter, bring it to room temp
→ Dry Stuff
09 -
0.5 teaspoon salt
10 -
1 teaspoon baking soda
11 -
2.5 teaspoons baking powder
12 -
440 grams all-purpose flour
# Steps:
01 -
Let your bread rest in pans for about 5 minutes, then pop them onto a rack. Wait until totally cool before you start slicing.
02 -
Spoon the batter into both loaf pans. Bake for around 60 to 65 minutes at 177°C. Stick a toothpick in—it should come out clean.
03 -
Toss in chocolate chips, cherries, and nuts. Fold them in gently so they’re spread all over.
04 -
Throw the dry mix into the big bowl a bit at a time, switching off with banana mush and pineapple. Don’t overmix—stop when it looks blended.
05 -
Stir together flour, baking powder, baking soda, and salt in a different bowl so it’s all mixed up.
06 -
Crack the eggs in one by one, mixing each in before adding the next.
07 -
Beat together the butter (soft!) and sugar until it turns pale and super fluffy.
08 -
Fire up the oven to 177°C. Grease your two loaf pans well so nothing sticks.
# Notes:
01 -
Really drain your cherries and pineapple or your bread will end up way too wet.
02 -
Nut allergy? Skip the nuts or swap them for whatever seeds work for you.