Red Velvet Banana Bread -

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!

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Prep Time 10

Cook Time 55

Total Time 1 5

Servings: 10 Slices

Course: Breakfast, Dessert

Cuisine: American

Calories: 245

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!!!

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