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Banana Split Bread (dairy and pareve)

Eileen Goltz | Not Listed

from http://www.southerncooking.com

Ingredients

1 can (8 oz.) unsweetened crushed pineapple, well drained, reserve
liquid
1 pkg. (14 oz.) banana quick bread and muffin mix
2 eggs
2 tablespoons oil
1/3 cup Maraschino cherries, chopped
1/3-1/2 cup semi-sweet miniature chocolate chips
1/3 cup pecans, chopped

Glaze:
1/2 cup powdered sugar
2 tablespoons semi-sweet miniature chocolate chips, melted
4 teaspoons milk or soymilk (for pareve)


Instructions

Preheat oven to 375 . Grease and flour bottom only of a (9×5 inch)

loaf pan. Add water to reserved pineapple liquid to make 3/4 cup In a

large bowl, combine all bread ingredients. Stir 50-75 times with

wooden spoon until mix is moistened (don’t over mix!). Pour batter

into prepared pan. Bake 55-65 minutes or until toothpick placed in the

center comes out clean. Cool in a pan on a wire rack for 15 minutes.Remove from pan to cool for 45 minutes or until completely cooled. In asmall bowl, combine glaze ingredients. Stir until well blended. Pourover loaf. For gift giving you can use (3×5 inch) pans and bake 35-40minutes. Store in refrigerator to slice when chilled.