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    BANANA SPLIT BREAD


    Source of Recipe


    pantry challange

    List of Ingredients




    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

    Recipe



    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.

 

 

 


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