This Banana Split Bread is a wholesome twist on classic banana bread, packed with natural sweetness, satisfying texture, and bursts of flavor from chocolate chips, cherries, and pecans.
It’s fiber-rich thanks to ripe bananas, while nuts provide plant-based protein and heart-healthy fats.
With lower saturated fat and a balance of indulgence and nutrition, this loaf is perfect for everyday baking—quick to prepare, family-friendly, and ideal for snacking or meal-prep.
Banana Split Bread
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 whisk or electric mixer
- 1 rubber spatula
- 1 standard loaf pan (9×5 inch)
- Measuring Cups and Spoons
- 1 Wire Cooling Rack
Ingredients
- 6 tablespoons unsalted butter softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 medium ripe bananas mashed (about 1 cup)
- 1 cup semisweet chocolate chips
- ½ cup maraschino cherries drained and chopped
- ½ cup pecans chopped
Instructions
- Prepare the Oven and Pan: Begin by setting your oven to 350°F (175°C) so it has enough time to preheat while you assemble the batter. Lightly coat a standard 9×5-inch loaf pan with nonstick spray, or grease it with butter and dust with flour for easier release. Set the pan aside on your counter, ready to fill.
- Cream Butter and Sugar: In a large mixing bowl, add the softened butter and sugar. Using either a hand mixer or a sturdy whisk, beat them together until the mixture looks pale, fluffy, and slightly creamy. This step incorporates air and creates the base for a soft, tender loaf. Take your time here—well-creamed butter and sugar make a noticeable difference in texture.
- Incorporate Eggs and Vanilla: Crack the eggs into the bowl, one at a time, whisking thoroughly after each addition. This ensures the eggs emulsify smoothly into the batter, creating stability and moisture. Once the eggs are fully combined, stir in the vanilla extract. You should now have a glossy, cohesive mixture that smells warm and fragrant.
- Mix Dry Ingredients Separately: In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until evenly blended. This prevents clumps of leavening agents in the batter and ensures the bread rises evenly in the oven.
- Combine Batter with Bananas: Add half of the flour mixture into the wet mixture and stir gently until mostly incorporated. Next, fold in the mashed bananas, mixing until smooth but not overworked. Finish by adding the remaining flour mixture. Mix only until the flour disappears—over-mixing at this stage can make the bread dense instead of light and tender.
- Fold in Flavorful Add-Ins: Switch to a rubber spatula and gently fold in the chocolate chips, chopped maraschino cherries, and pecans. Be careful not to overmix—just fold until the mix-ins are evenly distributed throughout the batter. This keeps the bread moist and ensures each slice has a balance of chocolate, fruit, and nutty crunch.
- Transfer Batter and Smooth Top: Pour the batter into your prepared loaf pan, scraping the sides of the bowl to avoid wasting any. Use the spatula to smooth out the surface so the bread bakes evenly. For a bakery-style finish, you can sprinkle a few extra chocolate chips or chopped nuts over the top.
- Bake Until Golden and Set: Place the loaf pan on the center rack of the preheated oven. Bake for 60 minutes, or until the bread turns golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top begins to brown too quickly, loosely cover it with aluminum foil during the last 10–15 minutes.
- Cool and Remove from Pan: Once baked, carefully remove the pan from the oven and place it on a wire rack. Allow the bread to cool in the pan for about 10 minutes so it firms up slightly. Then, gently run a butter knife along the edges, invert the loaf onto the cooling rack, and let it cool completely before slicing.
- Slice and Enjoy: When fully cooled, use a serrated knife to cut the Banana Split Bread into slices. Serve it plain for breakfast, pair with coffee or tea for an afternoon snack, or top with a little whipped cream for dessert. Store leftovers properly to maintain its moist texture and rich flavor.
Notes
- Use very ripe bananas with lots of brown spots for the sweetest flavor and best moisture.
- Drain and pat dry maraschino cherries before chopping to avoid adding excess liquid.
- Toasting pecans before folding them in enhances their nutty flavor and adds crunch.
- Avoid overmixing the batter once the flour is added to keep the bread tender.
- Bread tastes even better the next day as flavors develop overnight.
Chef’s Secrets for Perfect Texture
The success of this bread lies in balancing moisture with structure.
Overripe bananas add natural sweetness and keep the crumb soft, while creaming the butter and sugar ensures lightness.
When incorporating the flour, use a gentle folding motion rather than vigorous mixing to prevent the loaf from becoming dense.
Another helpful trick is to lightly coat chocolate chips and cherries with a spoonful of flour before folding them into the batter—this prevents them from sinking to the bottom and distributes the flavors evenly.
Serving Suggestions for Any Occasion
Banana Split Bread is versatile and works for breakfast, snacks, or dessert.
Serve a warm slice with a pat of butter or a drizzle of honey for a cozy morning treat.
For a more indulgent option, top slices with whipped cream or a scoop of vanilla ice cream, mimicking the flavors of a classic banana split.
If you’re entertaining, cut the loaf into bite-sized cubes and serve it as part of a dessert platter alongside fresh fruit, yogurt dip, or melted chocolate.
Storage Tips to Keep Freshness
Proper storage ensures your bread stays moist and flavorful.
Once completely cooled, wrap the loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate the bread for up to a week, though this may firm up the texture slightly.
To freeze, wrap individual slices in parchment paper, place them in a freezer-safe bag, and store for up to 3 months.
Reheat slices in the microwave or toaster oven for a fresh-from-the-oven taste.
Frequently Asked Questions
1. Can I use frozen bananas?
Yes! Thaw frozen ripe bananas, drain any excess liquid, and mash them before adding to the batter. They work just as well as fresh overripe bananas.
2. What can I substitute for pecans?
Walnuts, almonds, or even sunflower seeds make excellent alternatives. If you prefer nut-free bread, simply leave them out and increase the chocolate chips or cherries slightly.
3. How do I know when it’s baked?
Insert a toothpick into the center of the loaf—if it comes out clean or with just a few moist crumbs, the bread is ready. Avoid opening the oven too early, as this may cause the loaf to sink in the middle.
4. Can I make this bread healthier?
Yes! Substitute half the flour with whole wheat flour for added fiber, use dark chocolate chips for antioxidants, or reduce the sugar slightly if your bananas are extra sweet.
Greek yogurt can also replace some of the butter to lower fat content.
5. Can I turn this into muffins?
Absolutely. Divide the batter evenly into lined muffin tins and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean. This makes them portable and perfect for meal prep.
