Marilyns Treats

Red Velvet Beet Banana Bread

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Red Banana Bread

Red Velvet Banana Bread is Weight Watchers! As I am on a bread kick this week and everyone knows how much I like Red Velvet. I  went looking through my banana bread recipes to get some measurements to make this Red Velvet Banana Bread. This banana bread is just one in a series of adaptations on my favorite bread.

Weight Watchers Points
PointsPlus: 9
SmartPoints: 14

For more romantic recipes see my Red Velvet Sweetheart Collection!

Red Banana Bread
Print Recipe
5 from 1 vote

Red Velvet Beet Banana Bread

This banana bread is just one in a series of adaptations on my favorite bread. #banana #bread
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Bakery
Cuisine: American
Keyword: bread, healthy
Method: Bake
Skill Level: Intermediate
Servings: 8
Calories: 320kcal
Author: Marilyn Lesniak

Ingredients

  • 1/2 Cup Rice flour
  • 2 Tsp Baking powder
  • 2/3 Cup Brown sugar
  • 1/2 Twp Salt
  • 3 Large Eggs, room temperature
  • 1/2 Cup Beet puree
  • 2 Large Bananas Overly ripe, mashed
  • 2 Tsp Vanilla
  • 1 Tbs Powdered sugar for dusting
  • 1/2 Tsp Cinnamon or nutmeg To taste

Instructions

  • Preheat oven to 350ºF. 
  • Add the beets and beat well
  • Add in the mashed bananas and vanilla
  • Mix in the rice flour, baking powder, sugar, salt, cinnamon and nutmeg totaste
  • Pour the banana-beet mix into springform pan and bake for 30-35 minutes
  • Remove from pan. Let cool. Sprinkle powdered sugar on top.
  • Store in airtight container at room temperature for up to one week.


Notes

You could also bake as muffins. Adjust the bake time to 20 minutes.
Adapted from Savory Spin
 
 
©MARILYN'S TREATS. All images are copyright protected.
 

Nutrition

Serving: 1g | Calories: 320kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 65mg | Sodium: 360mg | Potassium: 0mg | Fiber: 1g | Sugar: 31g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
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NUTRITION DISCLAIMER

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Comments

  2. Your banana bread sounds awesome, interesting to make it red, how fun for Valentines!! Thank you for sharing on Super Friday Features, it is being featured this week and has been shared on Instagram, watch for it. And will be pinned on Pinterest and shared to Facebook.
    Now I hope you enjoy the little boost.
    Have a great weekend!

    Reply

    • Thanbk you so much Karren for the huge boost and features. I really appreciate all you do to promote other bloggers. Sometimes things you do are not even known, but I see your efforts and appreciate them. I love your parties and feel blessed to share at them. Have a great week!!

      Reply

  5. I love banana bread oh so much! And red velvet too. I love that you thought to join them. (ww must have been listening 🙂 Thanks for always sharing with us on Live Life Well.

    Reply

  10. This Banana Bread looks fabulous ! I will soon try it.
    Yes I have a recipe and a pan to go with. I’m sharing the link to that post.

    Reply

  14. Red velvet cake delicious, banana bread delicious; so this must be just irresistible! Thank you for sharing on Party in Your PJ’s! Pinned and shared.

    Reply

  16. My daughter would absolutely love this recipe. Red Velvet anything is her life motto and if it’s paired with bananas it’s a winner for me too. P.S. I’d love t know why you’re not creative Marilyn?

    Reply

    • I am glad you would find this received well in your home. I am not so creative because everytime I “think up” a recipe to put ingredients together gor a new taste or presentation it has been done numerous times before!! I just can’t win. LOL. Have a great week!

      Reply

      • That’s still creative in my books Marilyn. It must so difficult finding recipes or combinations of things that haven’t been done before. What I love about your blog though is how you always make it sound so yummy and your recipes are super easy to follow too

        Reply

        • Thank you Michelle. That is so nice. I try hard to make that 100th new nutella recipe deliver that unique experience. No one warned me I needed to be a good storyteller to peddle my food porn. ?

          Reply

  19. Marilyn, I love banana bread! I’ve never thought of making one red velvet. I bet it is delicious! I have a fabulous banana bread recipe, but it is not mine. It’s one I actually got from another blogger that shared it on SYC a few years ago. I had one I always made before. It was yummy, but had a tendency to be a bit doughy in the middle. This one doesn’t. Thanks for sharing with SYC.
    hugs,
    Jann

    Reply

    • If you give this a try let me know how it turns out. This one was lighter than my normal banana bread which is a bit heavier. Enjoy!

      Reply

    • Thank you so much for sticking with me as a co-host. Between Anything Goes and Over The Moon, do you realize it has been 140 weeks? That is almost 2 3/4 years!! Longer than most of my friendships in school. LOL/

      Reply

    • Thank you Helen. I love adding colorful food to my table this time of year. In michigan the skies are grey all month. Have a wonderful week!

      Reply

  31. 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. I make a 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.

    Reply

  33. 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!

    Reply

  35. 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!

    Reply

  39. 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!

    Reply

  40. 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!

    Reply

    • 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!

      Reply

  43. 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!

    Reply

    • 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!

      Reply

  46. 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.

    Reply

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