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BANANA SPLIT BREAD




Source of Recipe


Bob Allison

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

GLAZE:
1/2 c. confectioners sugar
2 T. semi-sweet miniature chocolate chips, melted
4 t. milk

Preheat oven to 375°. Grease and flour bottom only of a (9x5 inch) loaf pan. Add water to reserved pineapple liquid to make 3/4 c. 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 til 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 til completely cooled. In a small bowl, combine glaze ingredients. Stir til well blended. Pour over loaf. For gift giving you can use (3x5 inch) pans and bake 35-40 minutes. Store in refrigerator to slice when chilled.