Banana Split Bread
BREAD:
1 can (8 oz.) 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
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.