Red Velvet Banana Bread ~As I am on a bread kick this week and everyone Knows how much I like Red Velvet cake mixes from Duncan Hines, I went looking through my banana bread recipes to get some measurements to make this Red Velvet Banana Bread. Guess what I found? I am not as creative as I thought. This banana bread is just one in a series of adaptations on my favorite bread. I am even thinking of making a different version for every occasion. If you have a special banana bread you love, please leave it in the comments. I will make it and present it with a link to your blog!
This banana bread is just one in a series of adaptations on my favorite bread. #banana #breadClick To Tweet
Red Velvet Banana Bread
Prep
Cook
Total
Yield 10
As I am on a bread kick this week and everyone Knows how much I like Red Velvet cake mixes from Duncan Hines, I went looking through my banana bread recipes to get some measurements to make this Red Velvet Banana Bread. Guess what I found? I am not as creative as I thought. (Eating some humble pie now).
Ingredients
- 1 red velvet cake mix (just the dry mix, not the other ingredients on the box)
- 3 eggs
- 1/3 cup canola or vegetable oil
- 1 cup mashed bananas (about 3 medium bananas)
- 1 tbs powdered sugar for dusting
- Milk for mixing the glaze
Instructions
- Preheat oven to 350ºF. Line a 9x5x3 loaf pan with foil or parchment paper and lightly spray with a non-stick cooking spray.
- Mix together all ingredients until batter forms.
- Pour batter into prepared loaf pan.
- Bake for 40-50 minutes or until a toothpick inserted comes out mostly clean.
- Let cool for 10 minutes before removing from loaf pan.
- Mix the powdered sugar with enough milk to make a glaze a dribble over the top.
- Store in airtight container at room temperature for up to one week.
Notes
©MARILYN'S TREATS. Please feel free to use my images and recipe for your own use. To republish this recipe, all I ask is to link back to this post.
This is a beautiful loaf and I love red velvet cake so I know I would love this! I make a simple one bowl banana bread that is delicious. http://www.homeecathome.com/the-home-economist/moist-and-delicious-one-bowl-banana-bread I have varied it sometimes by adding cocoa, chocolate chips, and dried cherries which is also delicious, but I haven’t blogged the chocolate version yet.
Thank you Faith. I never thought using dried cherries, but I love chocolate and cherries. Checking out your link.Have a lovely week.
Yummy and so pretty. Perfect for a Valentine’s breakfast.
Thank you Carol. It takes a lot of red dye to get it that bright!! Have a great week.
This looks wonderful! Cocoa and banana, mmm! Using my mixer, I find that stirring on low for no more than 2 minutes helps the batter when using cake mix as the base. Thanks for this great idea!
The mixer thing is great. Too much air in most batters makes them cook differently. Have a great week!
That red velvet banana bread looks so delicious
Thank you Stacey!
I love this idea! what an inventive way to mix up a banana bread recipe, how original! Thanks so much for sharing it, we love red velvet and banana bread so this should be a good combo!
Good to hear from you Charlotte! Thank you for the kind words. I hope you are enjoying your weekend. See you soon.
My husband would love this! He’s from the south and loves Red Velvet Cake. Stopping by from the Ducks ‘N a Row party.
Thank you Aliza for commenting and welcome to my blog! I am glad my red velvet banana bread appeals to you. I hope you get to make it and your husband approves! Have a great day.
Visiting from Ducks ‘N a Row and I just yummed this 🙂 It is so pretty!
I’m pinning too, because your tips in the comments section are so helpful.
Thank you Susan for sharing my recipe. I appreciate your kind words. Have a good weekend.
What a great idea and pretty too!
Thank you Carlee! It tastes great too! Thanks for the sharing love.
This is so creative! I love red-velvet and I love banana bread so this is absolutely perfect. Will be pinning and sharing in my social media next week and will definitely making it too. Thanks for sharing this on #SHINEbloghop this week!
Maria, I am so glad you like it. Thank you for the comment and the link love. Have a great day!
this might just be my new favorite bread! two of my favorites in one 🙂 thank you so much for linking up at Pin Worthy Wednesday! Pinning this asap!
Thanks Amanda for coming by and letting me know you like it! If you make it be sure sure to come back and share the experience! I hope to see you again next week!
This sounds so delicious! I’ve pinned it! 🙂
Thanks for joining Cooking and Crafting with J & J!
If you ever make it Jess please let me know how it turns out!
This bread looks delicious and fun. Thanks for the tips on the batter too!
You are very welcome Carlee! I hope you make it soon. Let me know if you and how it turned out!
hi there! I love your recipe and have tried it several times! It’s been delicious and super easy to make, but my bread keeps falling in the middle. Any tips for preventing this? I tried turning the heat down 10 degrees and baking for a little longer, which helped but it still fell a little bit. Thanks for the help!
Overbeating — this is probably one of the most common reasons why battersink. I’m not sure what it is, but we all seem to have a natural tendency towards overbeating cake batter until it is smooth and creamy. But beating in too much air into the batter once the dry and wet ingredients are combined will only cause the batter sink.
Oven Temperature — Make sure you have preheated.
Also, don’t be tempted to peek inside that oven for at least the first 80% of the suggested baking time. Remember that each time you open the oven door, the temperature inside can drop as many as 10 degrees. These tiny fluctuations in temperature can affect the even rising of the bread.
Timing — Unless a recipe specifically calls for it, don’t let a finished batter sit for very long before baking. 20-25 minutes while the first batch bakes is fine; a few hours while you run out to pick up the kids and finish some errands is not.
Remember that the minute the wet and dry ingredients meet, a chemical reaction starts to take place. To get a light, fluffy, and beautifully raised bread, you want that chemical reaction to take place inside the oven as the batter bakes so that the air that is created gets sealed into the baking bread. If your batter is sitting on the counter or on the fridge, the air created inside will just escape into the room, and come time for baking, there will be less to lift the bread up.
If none of these things seem to be the problem, I would make sure you are using large eggs or biiger and they are at room temperature when added.
Hope that helps!
What a pretty bread! I love red velvet anything, this sounds so good!
Thank you for the nice words and your visit to my blog! I hope you get to make this and let me k ow what you hnk! If you love Red Velvet, visit my Pinterest Board Red Velvet, http://pinterest.com/marilynlesniak
Oh my goodness, my grandson wold love this, Im Pinning and printing!!
Thanks for sharing on Friday Features this week.
Have Happy Easter!
Karren
Thank you so much, Karren! This was one of my top posts last year, AND is delicious!
Marilyn your cake looks great, very clever incorporating those bananas!
Thanks for linking up with us over at Fabulous Foodie Fridays.
Have a great weekend.
Thanks Dannielle! I love your party and will see you again on Friday!