Shelly's Recipe

* BANANA SPLIT BREAD *

Category: Quick Breads

2/3 cup butter, softened
1 1/4 cup sugar
4 large egg
1 1/2 cup (about 4) ripe bananas, mashed
2 (8 oz) cans crushed pineapple drained
2 1/2 cups flour
1 tsp baking powder
2 1/2 tsp baking soda
1/2 tsp salt
2 cup semisweet chocolate chips (I used half semisweet and half dark chocolate)
1 jar (10 oz) jar maraschino cherries, chopped and well drained
1 cup chopped pecans

Heat oven to 350. Grease 2 loaf pans. In large mixing bowl, cream butter, sugar and egg with an electric mixer. Beat until fluffy, about 3 minutes. Set aside.

In small bowl, mix bananas and pineapple milk. Set aside. Sift together flour, baking powder, baking soda and salt. Alternately add dry ingredients and banana mixture to creamed butter mixture, stirring after each addition with rubber spatula until dry ingredients are blended. Stir in chocolate chips, cherries and pecans. Spoon into prepared pans that has been greased.

Bake 55 to 60 minutes. Cool in pan or wire rack 10 minutes before removing. Finish cooling on wire rack.

Note: I also have made it as a bundt cake and baked it about 65 minutes. I then made a sauce by folding together a container of cool whip and a small jar of hot fudge and drizzled it over each slice.