Banana Split Bread Cake (Print-Friendly Version)
A moist bread cake loaded with bananas, pineapple, cherries, chocolate chips, and nuts. Perfect for dessert or brunch.
# Ingredients Required:
→ Dry Ingredients
01 -
440 grams all-purpose flour
02 -
2.5 teaspoons baking powder
03 -
1 teaspoon baking soda
04 -
0.5 teaspoon salt
→ Wet Ingredients
05 -
150 grams unsalted butter, softened
06 -
250 grams granulated sugar
07 -
4 large eggs
08 -
4 medium ripe bananas, mashed
09 -
450 grams crushed pineapple, well drained
→ Add-ins
10 -
340 grams semisweet chocolate chips
11 -
280 grams maraschino cherries, chopped and well drained
12 -
120 grams chopped walnuts or preferred nuts
# Detailed Directions:
01 -
Preheat oven to 177°C. Grease two 23 x 13 cm loaf pans thoroughly.
02 -
In a large mixing bowl, beat softened butter with granulated sugar until pale and fluffy.
03 -
Add eggs one at a time to the creamed mixture, mixing well after each addition.
04 -
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly mixed.
05 -
Add dry ingredients into the creamed base in several additions, alternating with mashed bananas and drained pineapple. Mix until just combined.
06 -
Gently fold in semisweet chocolate chips, chopped maraschino cherries, and chopped walnuts until distributed evenly through batter.
07 -
Divide batter evenly between prepared loaf pans. Bake for 60 to 65 minutes at 177°C, or until a toothpick inserted into the center emerges clean.
08 -
Let loaves cool in pans for 5 to 10 minutes. Turn out onto a wire rack and allow to cool completely before slicing.
# Helpful Advice:
01 -
Ensure both pineapple and cherries are well drained to avoid excess moisture in the bread.
02 -
For nut-free preparation, omit nuts entirely or substitute with your choice of seeds.