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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Banana Split Bread that is just great for a coffee break. Something to take to the neighbors (hint, hint). Ingredients:
no-stick spray |
1 (8 oz.) can crushed pineapple, well drained, reserving juice |
1 (14 oz.) package banana quick bread |
2 large eggs |
3 tablespoons vegetable oil |
1/3 cup chopped maraschino cherries |
1/3 cup mini semi-sweet chocolate chips |
1/3 cup chopped pecans |
1/4 cup vanilla frosting |
Directions:
1. HEAT oven to 375°F. Spray bottom only of an 8 x 4 or 9 x 5-inch loaf pan with flour no-stick spray. Add water to reserved pineapple juice to make 3/4 cup.
2. COMBINE bread mix, eggs, oil, pineapple, cherries, chocolate chips, pecans and reserved pineapple juice in large bowl. Stir 50 to 75 strokes with spoon until moistened. Pour batter into prepared pan.
3. BAKE 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 15 minutes. Remove from pan. Cool completely.
4. PLACE frosting in quart-size resealable freezer bag. Close. Microwave on HIGH (100% power) 6 to 8 seconds or just until soft. Cut a very small opening in one of the corners. Squeeze bag to drizzle frosting over cooled bread.
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