Banana Split Bread

Yield: Makes 12 servings

Ingredients

1	package	banana bread mix (for 1 loaf pan)

1	can	(8 oz.) crushed pineapple packed in juice, drained, reserve liquid

2		eggs

3	tablespoons	oil

1/3	cup	maraschino cherries, coarsely chopped

1/3	cup	miniature chocolate chips

1/3	cup	pecans, chopped


		Glaze:

1/2	cup	powdered sugar

2	tablespoons	miniature chocolate chips, melted

1	tablespoon	milk

Nutrition Facts

Yield: Makes 12 servings

Approximate Nutrient Content per serving:

Calories:	236.8
Calories From Fat:	81
Total Fat:	9.8gm
Cholesterol:	36.3gm
Sodium:	208.4mg
Total Carbohydrates:	35.9gm
Protein:	3.7gm

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Heat oven to 375 F. Grease and flour a loaf pan.

Add water to reserved pineapple liquid to make 3/4 cup.

In a large bowl, combine bread mix, pineapple juice, eggs, and oil. Stir about 50 strokes by hand until mix is moistened. Stir in pineapple, cherries, chocolate chips and pecans.

Pour batter into greased and floured pan. Nake 45 - 55 minutes. Cool loaf in pan on cooling rack 15 minutes, remove from pan. Cool completely.

In a small bowl, combine all glaze ingredients until well-blended. Drizzle over cooled loaf.

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