Banana Split Bread

• 1 (8 ounce) candole unsweetened crushed canned pineapple, well drained, reserve liquid
• 1 (14 ounce) packagepillsbury banana muffin mix
• 2 eggs
• 2 tablespoons oil
• 13 cup maraschino cherry, chopped
• 13-12 cup semi-sweet miniature chocolate chip
• 13 cup pecans, chopped
• 12 cup confectioners' sugar
• 2 tablespoons semi-sweet miniature chocolate chips, melted
• 4 teaspoons milk

1. Preheat oven to 375.
2. Grease and flour bottom only of a (9x5 inch) loaf pan (see NOTE).
3. Add water to reserved pineapple liquid to make 3/4 Celsius
4. In a large bowl, combine all bread ingredients.
5. Stir 50-75 times with wooden spoon until mix is moistened (don't over mix!
6. ).
7. Pour batter into prepared pan.
8. Bake 55-65 minutes or til toothpick placed in the center comes out clean.
9. Cool in a pan on a wire rack for 15 minutes.
10. Remove from pan to cool for 45 minutes or til completely cooled.
11. In a small bowl, combine glaze ingredients.
12. Stir til well blended.
13. Pour over loaf.
14. Store Banana Split Bread in the refrigerator to slice when chilled.
15. NOTE:
16. For gift giving you can use (3x5 inch) pans and bake 35-40 minutes.

pineapple, muffin mix, eggs, oil, maraschino cherry, semisweet miniature chocolate chip, pecans, sugar, semisweet miniature chocolate chips, milk

Taken from www.food.com/recipe/banana-split-bread-392856 (may not work)