Archive for January 13, 2012

Banana Split Bread

Oh yes I can! That’s right….eat a banana split without the dairy! It’s actually much more satisfying in this amazing bread recipe. Its got all the essentials of a tasty banana split…I guess if you really wanted you could put some ice cream on it when it is still nice and warm from the oven! Bet that would be delicious! This recipe makes 3 baby loaves, so you can share or freeze the extra and splurge on it later when the mood strikes! Its pretty darn easy to make too! Hope you give this one a try… you won’t be disappointed!  Enjoy!

Banana Split Bread (Printable Version)

1/3 cup shortening

1/2 cup + 2 Tbsp sugar

2 eggs

1 3/4 cups GF flour + 1 tsp X-gum

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3 med, ripe bananas, mashed

8 oz crushed pineapple, drained

1 cups semisweet chocolate chips

5 oz maraschino cherries, chopd

1/2 cup chopped walnuts

1 c marshmallows

1/2 c coconut

In a large mixing bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas and pineapple. Fold in the chocolate chips, cherries, walnuts, marshmallows and coconut. Pour into greased 9-in. x 5-in. loaf pan. Bake at 350° for 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

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