I love banana split cakes or pies and when I discovered that I had the late Dee Anderson’s recipe for Banana Split Bread three years ago. I just had to pass it along. I had to admit right up front that I hadn’t made it, however, I have now and it is delicious.

Dee was a great cook and a wonderful person. I am so glad that she put a cookbook together and I have the privilege of owning a copy.

Banana Split Bread

1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 cup mashed bananas
3 Tbsp. milk
2 cups of all-purpose flour
1 tsp. baking soda
1 tsp. semi-sweet chocolate chips
1/2 cup chopped pecans

In a large mixing bowl, cream butter and sugar. Add flour and egg, mix well. Add remaining ingredients. Mix well. Pour into greased bread pan. Bake at 350 degrees for 1 hour. Check for doneness by sticking a toothpick and if it comes out clean, you can have a loaf of bread. 

To keep pecans from sinking to the bottom, roll them in flour. Sounds Gooder’n Syrup.

Apple Bread by Dee Anderson
This also sounds good to me, so you get 2 recipes for 1.
4 eggs
2 cups of sugar
1&1/2 cups oil
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
2 cups flour
2 cups grated apple
1 tsp. vanilla

In a large bowl, cream together sugar, egg and oil. Add in cinnamon, soda and vanilla, then salt and flour. Fold in apple. Bake in 2 greased loaf pans. Bake for 1 hour and 10 minutes at 325 degrees.

I hope you enjoy Dee’s bread. They are both Gooder’n Syrup.
This recipe did run in the past. However, my brother Jack Mills, founder of J.M.E.A. and builder of 11 churches in the Ukraine, passed away this week and I was not able to retrieve an unused article.