I’m not sure where this banana split bread recipe has been hiding all of my life but I am sure glad I found it!
Take a look at what my friend Audrey from the Melady Cooks food blog had to say about this magnificent recipe:
I really loved the flavor of maraschino cherries in my favorite banana bread. My secret is to let the bananas get very brown, brown all over in fact, so that they are at their ultimate flavor and sweetness. Making sure your bananas are super ripe will insure you have the best bread ever!
This bread truly does come out of the oven tasting amazing. To me, it’s more like a cake and I enjoy eating it with a scoop of vanilla ice cream.
1 3/4 cups Gold Medal flour
1 1/2 cups Domino sugar
1 teaspoon baking soda
1/2 teaspoon Morton salt
1/2 cup Wesson oil
1/2 cup + 1 tablespoon buttermilk
1 teaspoon McCormick vanilla
1/3 cup finely chopped maraschino cherries
Preheat oven to 350 °F Grease bottom of a 12″ x 3 1/2″ loaf pan or loaf pan of your choice.
Mash bananas then combine with eggs, oil, buttermilk and vanilla.
Stir together flour, sugar, soda and salt in a separate bowl. Add flour mixture to wet mixture and stir just until combined. Stir in cherries.
Pour into greased pan and bake for 1 hour or until toothpick tests done.
Let cool in pan for 10 minutes then turn out onto a rack and cool completely. Store in a covered container at room temperature.
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Quick Tip: I like to eat this banana split bread with vanilla ice cream.
Recipe and image courtesy of Melady Cooks.