Name: Banana Split Quick Bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 1 tbsp baking powder; 1 tsp salt; 1 large egg; 1 cup milk; 1/3 cup vegetable oil; 1/2 tsp vanilla extract; 1 large ripe banana, mashed; 1/2 cup maraschino cherries, chopped and patted dry; 1/2 cup crushed pineapple, drained; 1/2 cup sweetened shredded coconut; 1/2 cup mini chocolate chips; 1/4 cup chopped nuts (optional)

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Turn your favorite ice cream sundae into a moist and flavorful loaf with this easy Banana Split Quick Bread recipe! Made with ripe bananas, maraschino cherries, crushed pineapple, shredded coconut, and mini chocolate chips, this tropical-inspired quick bread is perfect for breakfast, brunch, or a sweet afternoon treat.

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If you’re looking for a fun twist on banana bread that the whole family will love, this fruity dessert bread is sure to be a hit. No mixer required and ready in about an hour!

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If you’re a fan of banana bread and you love banana splits, you’re in for a real treat. This Banana Split Quick Bread takes all those nostalgic sundae flavors—bananas, pineapple, cherries, coconut, and chocolate—and bakes them into a moist, tender loaf you can enjoy any time of day.

It’s fruity, fun, and just the right amount of indulgent. Whether you’re serving it for breakfast, packing it in a lunchbox, or slicing it for dessert with a scoop of vanilla ice cream on top, this recipe delivers sweet satisfaction with every bite.

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Why You’ll Love This Recipe

No mixer needed – just bowls and a spoon!
Pantry-friendly – uses simple ingredients.
Great for gifting – makes a colorful, pretty loaf.
Kid-approved – chocolate chips and cherries? Yes, please!

Ingredients You’ll Need

Image illustrates banana quick bread ingredients.

For the Batter:

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 large egg
1 cup milk
⅓ cup vegetable oil
½ teaspoon vanilla extract

Banana Split Add-Ins:

1 large ripe banana, mashed
½ cup maraschino cherries, chopped and patted dry
½ cup crushed pineapple, well drained
½ cup sweetened shredded coconut
½ cup mini chocolate chips
¼ cup chopped walnuts or pecans (optional)

How to Make Banana Split Quick Bread

Step 1: Prep Your Pan & Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk the egg, milk, oil, and vanilla extract until smooth.

Step 4: Combine & Fold

Pour the wet ingredients into the dry and stir just until combined. The batter will be thick—don’t overmix.

Now fold in the mashed banana and all your fun Banana Split mix-ins: cherries, pineapple, coconut, chocolate chips, and nuts if using.

Step 5: Pour & Bake

Scoop the batter into your prepared pan and smooth out the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.

Step 6: Cool & Serve

Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack. Let it cool completely before slicing—if you can wait that long!

Optional Toppings

Want to go full banana split? Try these topping ideas:

Drizzle with chocolate or vanilla glaze
Add whipped cream and a cherry on top
Serve warm with a scoop of ice cream

Storage Tips

Store at room temperature, tightly wrapped, for up to 3 days.
Refrigerate for up to a week.
Freeze slices individually for easy grab-and-go treats!

Variations & Tips

Make it tropical – add a splash of rum extract or use toasted coconut.
Skip the nuts – if you’re nut-free, the loaf is just as good without them.
Use fresh pineapple – just be sure it’s finely chopped and well-drained.

Conclusion

This Banana Split Quick Bread is one of those feel-good, crowd-pleasing recipes that’s perfect for lazy weekends, brunch tables, or anytime you need a cheerful pick-me-up. It’s colorful, fun, and full of flavor—just like a banana split should be.

Let me know if you try it—I’d love to hear what you think or how you customize it!

Resources: Here are some helpful resources for further information.

Banana Split Quick Bread

This Banana Split Quick Bread takes all the classic flavors of a banana split and bakes them into a soft, moist loaf you’ll want to enjoy any time of day. Packed with ripe banana, sweet cherries, crushed pineapple, shredded coconut, and mini chocolate chips, it’s a fun twist on traditional quick bread—perfect for breakfast, snack time, or even dessert!

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings 1 loaf

Equipment

2 mixing bowls.
1 loaf pan

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 cup sugar
1 tbsp baking powder
1 tsp salt

Wet Ingredients

1 large egg
1 cup milk
⅓ cup vegetable oil
½ tsp vanilla extract

Banana Split Add-Ins

1 large ripe banana, mashed
½ cup maraschino cherries, chopped and patted dry
½ cup crushed pineapple, drained
½ cup sweetened shredded coconut
½ cup mini chocolate chips
¼ cup chopped nuts (optional)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder, salt).
In another bowl, whisk together the wet ingredients (egg, milk, oil, vanilla).
Add the wet mixture to the dry ingredients and stir until just combined — don’t overmix.
Fold in the mashed banana and all Banana Split Add-Ins.
Pour the batter into the prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.