Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Banana Split Bread




Source of Recipe


Marsha


List of Ingredients




1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 cup mashed ripe bananas (about 2 large)
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (6 oz) semisweet chocolate chips
1/2 cup chopped pecans
*1/2 cup maraschino cherries, drained, patted dry and chopped (optional)


Recipe



In a mixing bowl, cream butter and sugar. Beat in egg. In a small bowl, combine bananas and milk. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with banana mixture. Fold in chocolate chips and pecans.

Pour into a greased 9-in x 5-in x 3-in loaf pan. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.