 |
Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
A bit of a twist on banana bread. This just sounds to good not to share. Ingredients:
1 (8 ounce) can dole unsweetened crushed canned pineapple, well drained, reserve liquid |
1 (14 ounce) package pillsbury banana muffin mix |
2 eggs |
2 tablespoons oil |
1/3 cup maraschino cherry, chopped |
1/3-1/2 cup semi-sweet miniature chocolate chip |
1/3 cup pecans, chopped |
1/2 cup confectioners' sugar |
2 tablespoons semi-sweet miniature chocolate chips, melted |
4 teaspoons milk |
Directions:
1. Preheat oven to 375°.
2. Grease and flour bottom only of a (9x5 inch) loaf pan (see NOTE).
3. Add water to reserved pineapple liquid to make 3/4 Celsius
4. In a large bowl, combine all bread ingredients.
5. Stir 50-75 times with wooden spoon until mix is moistened (don't over mix!).
6. Pour batter into prepared pan.
7. Bake 55-65 minutes or til toothpick placed in the center comes out clean.
8. Cool in a pan on a wire rack for 15 minutes.
9. Remove from pan to cool for 45 minutes or til completely cooled.
10. In a small bowl, combine glaze ingredients.
11. Stir til well blended.
12. Pour over loaf.
13. Store Banana Split Bread in the refrigerator to slice when chilled.
14. NOTE:
15. For gift giving you can use (3x5 inch) pans and bake 35-40 minutes.
|
|