Banana Split Bread
A sweet, yeast-raised bread with all the flavors of a banana split sundae: strawberry, pineapple and chocolate.
1 (0.25-ounce) packet active dry yeast, or 2 1/4 teaspoons active dry yeast
1/3 cup pineapple juice
3 cups bread flour
2 tablespoons wheat germ
2 tablespoons granulated sugar
1 teaspoon salt
1/8 teaspoon baking soda
1/3 cup powdered milk
2 tablespoons vegetable oil
1 large egg
1/3 cup walnuts, chopped
1 banana, sliced
10 strawberries, sliced
1/3 cup pineapple chunks, crushed
1/2 cup semisweet chocolate chips
- Dissolve yeast in warm pineapple juice; set aside.
- In a bowl, combine flour, wheat germ, sugar, salt, baking soda, powdered milk, oil, and egg. Add the yeast mixture and knead until smooth and satiny, about 10 minutes. Knead in chopped walnuts, sliced bananas, sliced strawberries, crushed pineapple chunks, and chocolate chips. Allow to rise, covered, in a warm place for 2 hours.
- Punch down; place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour.
- Bake in a preheated oven 350°F (175°C) for 20 to 30 minutes, or until golden brown.
Makes 1 loaf.