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Banana Split Bread
Banana Split Bread Eileen Goltz | Pareve or Dairy
2 hours, 20 minutes 25 minutes
60 minutes
55 minutes
6 to 8 servings


  • 1 (8 oz.) can unsweetened crushed pineapple
  • 1 (14 oz.) package banana quick bread and muffin mix
  • 2 eggs
  • 2 tablespoons oil
  • ⅓ cup Maraschino cherries
  • ⅓ to ½ cup semi-sweet miniature chocolate chips
  • ⅓ cup pecans, chopped

  • ½ cup powdered sugar
  • 2 Tablespoons semi-sweet miniature chocolate chips, melted
  • 4 teaspoons milk or soymilk (for pareve)

  1. Preheat oven to 375°F. Grease and flour bottom only of a 9x5-inch loaf pan.*
  2. Drain the crushed pineapple well and reserve liquid. Set pineapple aside
  3. Add water to reserved pineapple liquid to make 3/4 cup.
  4. Chop maraschino cherries and pecans; combine in bowl with the remaining bread ingredients.
  5. Stir 50 to 75 strokes with wooden spoon until mix is moistened
    (Don’t over mix!).
  6. Pour batter into prepared pan. Bake 55 to 65 minutes or until toothpick placed in the center comes out clean.
  7. Cool in a pan on a wire rack for 15 minutes. Remove from pan to cool for 45 minutes or until completely cooled.

  8. In a small bowl, combine glaze ingredients. Stir until well blended and pour over loaf.
  9. Store in refrigerator and slice when chilled.
  • * For gift-giving you can use (3×5 inch) pans and bake for 35-40 minutes.