Red Velvet Banana Bread
This gorgeous loaf mixes banana bread with red velvet cake. It's super moist and colorful. Perfect for brunch or dessert anytime!
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Electric mixer or whisk
Ingredients
- 1 ½ cups mashed bananas (about 2-3 ripe)
- 2 large eggs
- ⅓ cup vegetable oil
- 1 box (15.25 oz) red velvet cake mix
- Powdered sugar or cream cheese glaze for topping (optional)
Instructions
- Heat oven to 350°F and grease your 9x5-inch loaf pan really well with spray or butter for 1 minute.
- Mash bananas in a medium bowl until mostly smooth with some small lumps for about 2 minutes total time.
- Beat eggs and vegetable oil in a large bowl until mixed and a bit foamy for about 30 seconds.
- Add mashed bananas and red velvet cake mix to eggs and stir gently until just combined for 1 minute.
- Pour batter into a greased pan and smooth the top before putting it in the oven for baking right away.
- Bake for 50-55 minutes until a toothpick poked in the center comes out with just a few moist crumbs on it.
- Cool bread in the pan for 15 minutes, then move to a wire rack to cool completely before slicing it up.
- Dust with powdered sugar or drizzle cream cheese glaze on top before cutting and enjoying right away. ENJOY!!!
Notes
- Bananas with lots of brown spots work best because they're sweeter and make the bread super moist.
- Don't mix too much after adding the cake mix, or your bread won't be as soft and fluffy.
- Check your bread at 50 minutes with a toothpick because ovens bake differently and you don't want dry bread.
- Keep leftovers wrapped tightly at room temperature for 3 days or in the fridge in a sealed container.
- Freeze the whole loaf wrapped really well for up to 3 months, and thaw on the counter overnight