Banana Split Bread
1 (8 oz.) can crushed pineapple, well drained, reserving juice
1 (14 oz.) package
2 large eggs
1/3 cup chopped maraschino cherries
1/3 cup mini semi-sweet chocolate chips
1/3 cup chopped pecans
HEAT oven to 375°F. Spray bottom only of an 8 x 4 or 9 x 5-inch loaf pan with flour no-stick spray. Add water to reserved pineapple juice to make 3/4 cup.
COMBINE bread mix, eggs, oil, pineapple, cherries, chocolate chips, pecans and reserved pineapple juice in large bowl. Stir 50 to 75 strokes with spoon until moistened. Pour batter into prepared pan.
BAKE 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 15 minutes. Remove from pan. Cool completely.
PLACE frosting in quart-size resealable freezer bag. Close. Microwave on HIGH (100% power) 6 to 8 seconds or just until soft. Cut a very small opening in one of the corners. Squeeze bag to drizzle frosting over cooled bread.
High Altitude (above 3500 ft.):
ADD 1 tablespoon flour to dry mix. Bake at 375°F for 40 to 50 minutes.
Serving Size (1 slice, 1/12 of loaf), Calories 260 (Calories from Fat 90), Total Fat 10g (Saturated Fat 2g, Trans Fat g), Cholesterol 35mg, Sodium 210mg, Total Carbohydrate 39g (Dietary Fiber 2g, Sugars 25g), Protein 4g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.