Skip to content

Banana Split Bread

July 23, 2008

I had three crazy-ripe, organic bananas sitting around here, stinking up the place, plus I just bought some (unhealthy) maraschino cherries on the cheap at Grocery Outlet (where I also picked up two cases of pumpkin pie Clif Bars—so 24 bars for $12!), so I figured I might as well make this variation on my favorite banana bread ever.

The basic recipe is from The Compassionate Cook by Peta, who I actually detest, but this was my first vegan cookbook ever (1993!) from my high school vegan days. It’s been well-loved, & the book automatically opens to the splattery banana bread recipe when you open it!

Banana Split Bread

  • 1/3 cup oil
  • 1/2 cup brown sugar
  • 3 really ripe bananas, mashed
  • 1/2 cup vanilla soy milk
  • 2 teaspoons vanilla
  • 2 cups white whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • 1/2 cup dark chocolate chunks
  • 1/2 cup coconut
  • 1/4 cup chopped maraschino cherries

Preheat oven to 350*F & lightly oil a loaf pan. Whip together the oil, brown sugar, bananas, soy milk, & vanilla. Stir in the flour, baking powder, baking soda, & salt. Lastly, fold in the pecans, chocolate, coconut, & cherries till evenly distributed throughout the batter. Pour into the loaf pan, smoothing out the top, & bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top of the loaf begins to brown too much, cover with foil. Let cool completely on a rack before cutting, or it will be gummy. This bread improves with age, so it’s amazingly better the day after baking, or even the day after that!

***To make regular banana bread, just cut out the chocolate, coconut, & cherries. Softened margarine may also be used in place of the oil, just cut out the salt.

Enjoy a slab of bread, as is or toasted, with some tea or icy cold soymilk!

12 Comments leave one →
  1. Ella permalink
    July 23, 2008 11:20 am

    At what temperature do you bake this? It looks delicious and I have some bananas I’m going to have to toss if I don’t make banana bread tonite!

  2. July 23, 2008 11:46 am

    Ella—350*F. I hope you like it!

  3. July 23, 2008 12:27 pm

    Ooo banana split bread. Looks delicious!

  4. July 23, 2008 1:36 pm

    Mama Pajama this looks so good and I am obsessed with banana splits and when other food forms use the banana split format. I’ve been trying to perfect a vegan version of my friend’s banana split cookies for a while and this post has inspired me to try a new batch.

  5. July 23, 2008 2:23 pm

    Mmm…this looks great!

    On another note – I’ve nominated you for the Brilliante Weblog Award! Check out my blog for the details!!

  6. July 23, 2008 7:01 pm

    Sounds like a great way to shake up the same old banana bread, and a good thing too since I always buy far too many bananas.

  7. July 24, 2008 3:10 am

    That looks like one tasty loaf!!

    I just wanted to let you know that I nominated you for a fun weblog award – check out the details here

    Sal x

  8. July 24, 2008 4:48 am

    That close-up shot is making me want to go eat RIGHT NOW! Fabulous.

  9. July 24, 2008 11:18 am

    your bread looks gloriously fantastical! i wish i had some right now as a lovely afternoon snack! mmmmmmmmmm!

  10. July 24, 2008 7:08 pm


  11. July 25, 2008 11:52 am

    Ashley—Thanks! Unfortunately, no one around here likes it but me. I guess they’re grossed out by the cherries, but they remind me of my grandma, who always had a jar in the door of her fridge. I’m weird!

    Yo Soy!—I’ve never had an actual banana split! Cookies sound really good though. I’ve been thinking of buying some banana chips, then crushing them up into cookies for a change of pace.

    Sara—I’m so flattered & shocked! Thank you so very much.

    BitterSweet—I’m always buying huge bunches too, but have started pulling off just a few at the market. Otherwise, I’m stuck with fruit flies & black bananas everywhere!

    Sal—I’m new to this award nomination business! Thank you. Wow!

    Ricki—I always feel guilty for using regular old sugar too (you’re always in the back of my mind with an agave bottle!), but I bet you could swap out some soy milk & use agave if you’d like to make a loaf.

    jessy—Thank you! I wish I could share it with you!

    stephanie—Thanks! :o)


  1. Vegan MoFo: Day 8 « ellie <3s crafts

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: