Until 6 years ago springs arrival meant I would get my annual banana split. Well my weight and my cholesterol levels put an end to that tradition. Then while making banana bread I thought why not add all the flavors of a banana split into banana bread. So I added chocolate covered bananas, dried pineapple, chocolate chips, strawberry preserves and spiced rum. Everything except the whipped cream and cherry. I hope you like it.

1 24 ounce package of Chiquita banana bread mix
3 ripe bananas mashed
1/3 cup cooking oil
1/3 cup water
2 teaspoons spiced rum
5 ounces dried pineapple diced
5 ounce chocolate covered bananas
5 ounces dark chocolate chips
5 ounces strawberry topping
Cooking spray

In a bowl add bread mix, mashed bananas, oil and rum. Mix for 3 minutes.

Add chocolate, chocolate covered bananas, pineapple pieces, mix.

Spray a loaf pan with cooking spray.

Add 1/2 the batter to pan.

Add layer of strawberry topping on top of batter.

Top with remaining batter.

Heat oven to 350.

Place loaf in oven for 40 -45 minutes.

Check with a tooth pick for doneness.

Serve.