Banana Split Bread

This recipe came about after someone somewhere posted a really tasty looking recipe for banana split pancakes. How did I make the leap from pancakes to bread you ask? Well that's simple, I forgot to save the recipe and couldn't for the life of me remember where I had seen it.

Talk about a major DOH moment.

This is the point where inspiration struck, I was standing in the kitchen contemplating what I was going to make for breakfast since it wasn't going to be a nice fluffy stack of banana split pancakes when I noticed that I had a bunch of brown bananas sitting there. Hmm... I'll just make banana bread, no wait, what about banana split bread?

Genius you say? Why yes I am!

When I first started developing this recipe I remember mentioning it to my taste tester, who looked at me oddly and said, I didn't realize Banana Split Bread was a thing. My response of course was something along the lines of, well it's not, but I'm going to make it a thing, the next best thing since sliced bread (insert groan here.) After weeks of hard work it is now a thing, a truly amazing thing, so I hope you try it out the next time you have a bunch of bananas starting to brown.


Banana Split Bread
makes a single 1½ lb loaf or 4 mini loafs


¼ cup unsalted butter, room temperature + extra for greasing pan
½ cup white sugar
1 egg
3-4 medium sized over ripe bananas
2 cups all-purpose flour
1½ teaspoons baking powder
1t salt
½ cup chopped walnuts
½ cup semi-sweet chocolate chips
1 8oz jar maraschino cherries, cut in half
1 8oz can pineapple tidbits, drained *see notes



  • Preheat oven to 350°F and grease loaf pans with butter.

  • In a bowl cream together softened butter and sugar, then add egg and mix until well incorporated.

  • In a separate bowl combine flour, baking powder, and salt, then add to wet ingredients.

  • Mash bananas, drain pineapple, dice cherries, and add to mixture. 

  • Fold in chocolate chips and walnuts, mix well before pouring into greased loaf pan.

  • Bake for 60 - 70 minutes for a full loaf or 35 - 40 minutes for mini loafs. Check for doneness by inserting a toothpick in to the center of the bread. If it comes out clean the bread is ready to be removed from the oven.

  • Allow to cool for 10 minutes before serving. Enjoy!


If you are unable to fine pineapple tidbits you can also cut pineapple chunks into smaller pieces, but do not use crushed pineapple, it will affect the texture of the bread. 

Recipe Inspiration:

This is an altered version of my mother's banana bread recipe (which puts most banana bread recipes to shame, it's just that good.)