Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: to make the crust: melt 1 stick of butter, and add the sugar and graham crackers to make crust. pat into 9x13 pan. beat the following items for 10 minutes, powdered sugar, butter, and eggs. pour onto crust. drain can of crushed pineapple and layer on top of filling. slice 4 bananas on top of pineapple. spread cool whip over bananas. decorate top with cherries and choppled nuts. refrigerate overnight. (keep refrigerated if there are leftovers.).

Target recipe: preheat oven to 375°. grease and flour bottom only of a (9x5 inch) loaf pan (see note). add water to reserved pineapple liquid to make 3/4 celsius in a large bowl, combine all bread ingredients. stir 50-75 times with wooden spoon until mix is moistened (don't over mix!). pour batter into prepared pan. bake 55-65 minutes or til toothpick placed in the center comes out clean. cool in a pan on a wire rack for 15 minutes. remove from pan to cool for 45 minutes or til completely cooled. in a small bowl, combine glaze ingredients. stir til well blended. pour over loaf. store banana split bread in the refrigerator to slice when chilled. note: for gift giving you can use (3x5 inch) pans and bake 35-40 minutes.