Banana Split Bread
A moist and flavorful Banana Split Bread made with ripe bananas, chocolate chips, cherries, and pecans. This easy quick bread combines indulgence with wholesome goodness, making it perfect for breakfast, snacks, or dessert.
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 whisk or electric mixer
- 1 rubber spatula
- 1 standard loaf pan (9x5 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 9x5-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.
