Banana Split Bread

Yield: Makes 12 servings

Ingredients

1 package banana bread mix (for 1 loaf pan)

1 can (8 oz.) crushed pineapple packed in juice, drained, reserve liquid

2 eggs

3 tablespoons oil

1/3 cup maraschino cherries, coarsely chopped

1/3 cup miniature chocolate chips

1/3 cup pecans, chopped

Glaze:

1/2 cup powdered sugar

2 tablespoons miniature chocolate chips, melted

1 tablespoon milk

Nutrition Facts

Yield: Makes 12 servings

Approximate Nutrient Content per serving:

Calories: 236.8

Calories From Fat: 81

Total Fat: 9.8g

Cholesterol: 36.3g

Sodium: 208.4mg

Total Carbohydrates: 35.9g

Protein: 3.7g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Heat oven to 375 F. Grease and flour a loaf pan.

Add water to reserved pineapple liquid to make 3/4 cup.

In a large bowl, combine bread mix, pineapple juice, eggs, and oil. Stir about 50 strokes by hand until mix is moistened. Stir in pineapple, cherries, chocolate chips and pecans.

Pour batter into greased and floured pan. Nake 45 - 55 minutes. Cool loaf in pan on cooling rack 15 minutes, remove from pan. Cool completely.

In a small bowl, combine all glaze ingredients until well-blended. Drizzle over cooled loaf.

Please note that some ingredients and brands may not be available in every store.

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