Banana Split Bread

by Tina Wu 5:16 PM, February 22, 2017

Rachael Ray Show

Aired February 22, 2017


2 cups flour
1 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
8 tablespoons (1 stick) butter, room temperature
3/4 cup brown sugar, not packed
2 eggs, room temperature
1 teaspoon vanilla
2 tablespoon sour cream
1 1/4 cups over ripe mashed bananas, around 3 large bananas
1/2 cup dehydrated strawberries
1/4 cup chocolate chips
2 tablespoons rainbow sprinkles
1/4 cup walnuts pieces, toasted
6 each maraschino cherries, halved, for topping
2 tablespoons rainbow sprinkles, for topping
Caramel sauce, for topping
Whipped cream, for topping


Preheat oven to 350°F. Coat a 9-by-5 loaf pan with cooking spray.

In a mixing bowl, sift together the flour, baking soda, salt and cinnamon; set aside. In another bowl, mash the bananas until smooth.

In the bowl of a stand mixer, cream together the butter and sugar for 3 to 5 minutes at medium speed, or until fluffy. With the mixer still on medium speed, add in the eggs one at a time, then the vanilla, sour cream and mashed banana, mixing until fully incorporated. Turn the mixer off and add the flour mixture; beat on low speed until just combined (don’t over-mix). With a spatula or large spoon, gently fold in the dehydrated strawberries, chocolate chips, rainbow sprinkles, and walnuts.

Pour the batter into the prepared loaf pan; top with maraschino cherries and more sprinkles, then bake in the oven for 1 hour, or until an inserted toothpick comes out cleanly.

Let loaf cool 5 min in the pan; remove, then cool on a rack 10 to 15 min more. Slice and serve topped with a drizzle of caramel sauce, whipped cream, and more sprinkles… Enjoy!


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