August 25th is National Banana Split Day, so you know what I’ll be doing this weekend. We celebrated a couple days early though when I developed this recipe. I know, I know, it’s missing pineapple and a cherry, but it’s easier to say Banana Split Loaf than Strawberry Chocolate Chip Banana Loaf.
My Banana Split Loaf
3 bananas, mashed
1/3 cup canola oil
3/4 cup sugar
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sliced strawberries
1/2 cup semi-sweet chocolate chips
Strawberry jam or jelly for glazing top of loaf (about 2 tbsp)
In a large mixing bowl, mash bananas and then beat in oil and sugar by hand with a wooden spoon. Beat in eggs, one at a time. Add dry ingredients to bowl and mix together just to combine and then fold in berries and chocolate chips. Bake in a greased and floured 9 x 5″ loaf pan at 350 degrees for one hour. Allow to cool for 10 minutes in pan, then remove to wire rack to cool. While loaf is still warm, brush top with strawberry jam to get a nice shine and even more strawberry flavour.
This loaf is really moist, right from the start, and keeps well as long as you keep it wrapped tightly.