Red Velvet Banana Bread

Red velvet cake and banana bread is an awesome combination that you’ll soon swear by. With the chocolate flavor and bananas in every moist and soft bread bite, this loaf isn’t one you’ll share willingly.

sliced red velvet banana bread loaf on cutting board with two slices on plate to the side

4 ingredient banana bread

I love this banana bread recipe but it could be because I have a soft spot in my heart for banana bread and red velvet cakes…putting them together just makes sense.

With the bright vibrant colors, the chocolate cake flavor from the dry mix, and the little chunks of banana bread throughout the loaf, this bread is really more of a treat. It combines the best of both worlds.

What makes it even better is that the recipe only needs 4 ingredients and one bowl. I said this banana bread recipe was easy, and I meant it! Mix it all together with a fork and enjoy a low maintenance snack.

ingredients neded for red velvet banana bread

Ingredients for banana bread from cake mix

  • Red Velvet Cake Mix
  • Vegetable (or Canola) Oil
  • Ripe Bananas
  • Eggs

What you’ll need to make this recipe

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corner of powdered sugar dusted red velvet banana bread on wire rack

Tips for making Christmas banana bread

My daughter has been referring to this loaf as a Christmas banana bread due to its vibrant colors. I can see it easily looking great with a drizzle of melted white and green chocolates over the top to help seal the “Christmas” look.

That said, I think this would be great for Valentine’s day or around patriotic holidays as well. Just swap out the colors used to decorate it.

When making this loaf, you can fit it in an 8×4 as shown or pour it into a larger bread loaf pan like a 9×5. If I had to re-do the recipe, I’d suggest the bigger pan to avoid spilling over the sides.

Bread will sink in the middle if you take too long checking it with a toothpick. So try to check quickly and accurately and adjust the baking time by 5 minutes at a time if you don’t get a clean toothpick.

two slices of red velvet banana bread on a plate with loaf in background

FAQ’s about cake mix banana bread

Should you refrigerate banana bread?

While you could choose to eat your banana bread cold, keeping it at room temperature is fine. If stored in an airtight container at room temperature, your bread can last up to 5 days.

How do you eat red velvet banana bread?

You can eat it as it, with a smear of butter when warmed or with a dusting of powdered sugar. There’s a lot of different ways you can enjoy this cake-like-bread.

Can I freeze ripe bananas for banana bread?

Yes. Bananas do very well in the freezer. Simply store ripe bananas in an airtight baggie in the freezer for up to 3 months, thaw, and use as needed for recipes.

a collage showing how to make red velvet banana bread

How to make red velvet banana bread

Preheat your oven and grease a bread pan, set it aside.

Mash the bananas in a mixing bowl.

Blend in the eggs and oil.

Stir in the dry cake mix until combined.

Pour into the greased bread pan.

Bake for 40-50 minutes or until a toothpick comes out clean.

Let cool for 5 minutes in the pan before transferring to a wire rack to finish cooling completely.

two slices of red velvet banana bread on a white plate

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two slices of red velvet banana bread on a plate with a sliced loaf in back
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Red Velvet Banana Bread

Red velvet cake and banana bread is an awesome combination that you'll soon swear by. With the chocolate flavor and bananas in every moist and soft bread bite, this loaf isn't one you'll share willingly.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: 4 ingredient banana bread, banana bread from cake mix, christmas banana bread, red velvet banana bread
Servings: 10 slices
Calories: 293kcal


  • 1 1/2 cup Ripe bananas (about 2-3)
  • 3 large Eggs
  • 1/3 cup Oil
  • 1 box Red Velvet cake mix


  • Preheat the oven to 350 degrees F and grease an 8×4 or 9×5 bread pan.
  • In a mixing bowl, mash banana.
  • Add in the eggs and oil, and mix until well blended.
  • Stir in the cake mix (just the dry mix) until combined.
  • Pour the batter into greased bread pans and bake for about 40-50 minutes or until a toothpick can be inserted and come out clean.
  • Let cool 5 minutes in pan before placing on wire rack. Cool completely.
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9×5 bread loaf pans bake for 40-50 minutes. Other sized loaf pans and those made of different materials will bake differently so keep an eye on them as they get towards the latter part of the baking.
Standard muffins bake for about 15-18 minutes and mini muffins are done around 12 minutes.


Serving: 1slice | Calories: 293kcal | Carbohydrates: 42.8g | Protein: 3.9g | Fat: 12.5g | Saturated Fat: 2.6g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 5.9g | Cholesterol: 55.8mg | Sodium: 310.6mg | Potassium: 141.5mg | Fiber: 0.9g | Sugar: 23.1g | Vitamin A: 25IU | Vitamin C: 2.9mg | Calcium: 79.3mg | Iron: 0.4mg

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red velvet banana bread

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