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!
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.