Banana Split Bread Cake Treat

Banana Split Bread Cake tastes exactly as joyful as it sounds like a nostalgic ice cream treat baked into a moist sliceable loaf My family adores this cake for gatherings or rainy weekend mornings when we crave something fruity chocolatey and full of surprises

I made this the first time for a birthday brunch and it totally disappeared before lunch Even my pickiest niece asked for the recipe

Ingredients

• Allpurpose flour: gives the loaf its structure and fluffy crumb Use unbleached for best flavor and texture
• Baking powder and baking soda: help the bread rise and become airy Always check that your leaveners are fresh
• Salt: balances the sweetness and boosts flavors Choose fine sea salt for better control
• Unsalted butter: creates a rich tender crumb Soften fully so it blends smoothly
• Granulated sugar: offers a sweet base that caramelizes in the oven If possible use organic for pure taste
• Eggs: act as binders and add richness Let them reach room temperature for even mixing
• Ripe bananas: bring moisture and their signature sweetness Choose bananas with plenty of brown spots for best results
• Crushed pineapple: gives juicy tang plus extra tenderness Be sure to drain well or your loaf will be soggy
• Semisweet chocolate chips: provide decadent pockets of melty chocolate Use a favorite brand for best results
• Maraschino cherries: add color and classic banana split flavor Pat very dry before chopping to avoid streaks
• Chopped walnuts or favorite nuts: lend crunch and toasty notes Toast nuts lightly first for bigger flavor

Step-by-Step Instructions

Prep the Loaf Pans:

Grease two nine by five inch loaf pans on all sides This prevents sticking and ensures golden crusts

Cream Butter and Sugar:

In a large bowl beat softened butter with granulated sugar until fluffy and pale in color This traps air and makes the bread lighter

Incorporate Eggs:

Add eggs one at a time mixing each in fully before adding another This gives a smooth thick batter and prevents curdling

Combine Dry Ingredients:

In a separate bowl whisk together flour baking powder baking soda and salt Mixing dry ingredients separately ensures even leavening

Mix Batter:

Add dry ingredients to the butter mixture in three or four additions alternating with mashed bananas and drained pineapple Mix gently just until no streaks of flour remain Avoid overmixing so the bread stays soft

Fold In AddIns:

Use a spatula to gently fold in chocolate chips well drained maraschino cherries and chopped nuts Make sure they are evenly scattered throughout the batter for every slice

Fill and Bake:

Divide batter evenly between the prepared pans Smooth the tops Bake at three hundred fifty degrees Fahrenheit for about sixty to sixty five minutes Check doneness by inserting a toothpick in the center The loaf is done when it comes out clean or with just a few moist crumbs

Cool Completely:

Let the loaves rest in the pans for five to ten minutes so they firm up and release easier Carefully turn bread onto a rack and cool completely before slicing to prevent crumbling

Pin

Red maraschino cherries are my secret favorite addin They give such a cheery color Every time we slice into this bread my kids fight over who gets the cherry bits it is now a tradition to save the end slices for them

Storage Tips

Banana Split Bread Cake keeps well tightly wrapped at room temperature for up to three days For longer storage freeze individual slices in airtight bags Defrost at room temp or in a toaster oven for a justbaked feel

Ingredient Substitutions

No nuts Try sunflower or pumpkin seeds for crunch For a dairyfree loaf use plant butter and vegan chocolate chips Chopped dried apricots can stand in for cherries if you want a less sweet loaf

Serving Suggestions

Serve thick slices slightly toasted with a pat of salted butter For dessert try whipping cream or a scoop of vanilla ice cream or drizzle on a thin ribbon of chocolate ganache It makes a showstopping birthday treat or a peekaboo surprise in a lunchbox

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Cultural or Historical Context

Inspired by the American soda fountain classic this cake takes all the flavors of a banana split and packs them into a loaf cake Banana splits became popular in the early twentieth century and this recipe is my way of turning a favorite childhood sundae into an easy shareable bake

Recipe FAQs

→ Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used if it's finely chopped and well drained to prevent excess moisture in the loaf.

→ How do I keep the bread cake from becoming soggy?

Be sure to thoroughly drain the pineapple and cherries before adding them to the batter to avoid excess moisture.

→ Are there nut-free options available?

Absolutely. You may omit the nuts entirely or substitute them with sunflower or pumpkin seeds for a nut-free variation.

→ Can I use other chocolate types instead of semisweet chips?

Milk or dark chocolate chips work well as substitutes and offer different flavor profiles depending on your preference.

→ How should the bread cake be stored?

Wrap cooled loaves tightly and keep at room temperature for up to three days, or refrigerate for longer storage.

→ Is it possible to use frozen bananas?

Yes, thaw the frozen bananas and drain any excess liquid before mashing and adding to the batter.