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Banana Split Bread

This month, I'm jumping into another cool challenge, the Fantastical Food Fight!  Each month a theme or ingredient is chosen, and all the participants make something and share it.  This month's ingredient is bananas.

We are huge, huge banana bread fans.   I am constantly pinning new variations to try.  After looking through them for a while, I finally settled on Banana Split Bread from Taste of Home. I made a few changes. I subbed 1 cup mini chocolate chips instead of the 2 cups of regular, it's what I had on hand.

The recipe calls for walnuts, and my guys are nut allergic.  In some cases, you can just leave them out, but what I've found with quick breads and other baked goods, crushed Rice Krispies makes a great substitute!

I love that it makes two loaves, one for now, and one to freeze. I wrapped the second loaf in Press N Seal, and put it in the freezer until it was solid.  You can then vaccuum seal it, or use a ziptop freezer bag.

Thanks so much to Sarah for hosting this Banana #FantasticalFoodFight! Be sure to go and check out what everyone made using the links below.

Here are some other banana recipes you might like:
Honey Rum Grilled Banana Split
Double Chocolate Banana Muffins
Bananas Foster

Banana Split Bread

Banana Split Bread


  • 2/3 cup shortening
  • 1 1/4 cups sugar
  • 4 eggs
  • 3 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups mashed ripe bananas (about 4 medium)
  • 2 cans crushed pineapple (8 ounces each) drained
  • 2 cups semisweet chocolate chips (12 ounces)- used 1c mini choc chips
  • 1 jar red maraschino cherries (10 ounces) chopped and well drained
  • 1 cup chopped walnuts - I subbed crushed Rice Krispies cereal


  1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  2. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas and pineapple. Fold in the chocolate chips, cherries and walnuts.
  3. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Slightly adapted from
Banana, cherry, chocolate chip
Quick bread, Sweet Bread, Dessert
Created using The Recipes Generator


  1. A whole lot of flavors in there of the bananas, pineapple and the cherries, sounds like a rocking breakfast...

  2. My boys would LOVE this, Jolene. Thanks for sharing.

  3. Glad you decided to stick with this recipe Jolene. Can't wait to try it.

  4. This bread sounds delicious! Rice Krispies as a sub for nuts sounds so creative!

  5. i need to try this! banana splits are the BEST!

  6. This is such a creative twist on banana bread!

  7. I love the sound of these fruits in a bread! I never heard of subbing with rice krispies. Brilliant!

  8. I bet the rice krispies give it a great crunch! Love all the fruit in this bread, flavor and color city! YUM!

  9. Great substitution with rice krispies! Sounds delicious! Nettie

  10. This sounds so good! You can't go wrong with banana split flavors.

  11. Love the idea of using Rice Krispies to sub in for nuts. Up until my oldest turned 5, we didn't make anything with peanuts or tree nuts and I would have loved having this knowledge in my pocket haha

    1. My son was actually allergic to all nuts and outgrew the peanut allergy at 13! It's a lot easier to avoid tree nuts than peanuts :)


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