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    Home » Recipes » Banana Breads and Muffins

    Published: Dec 24, 2020 Modified: May 8, 2023 by Nicole This post may contain affiliate links.

    Red Velvet Banana Bread

    Jump to Recipe Print Recipe
    promotional graphic for Red Velvet Banana Bread

    Red velvet cake and banana bread are 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 with powdered sugar topping

    I love this 4 ingredient 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.

    Putting a sweet spin on my 3 Ingredient Cake Mix Banana Bread, I bring you a more festive loaf of delicious banana bread.

    For more red velvet recipes, be sure to check out my Red Velvet Rice Krispie Treats, Easy Red Velvet Funnel Cake, and Red Velvet Cake Mix Cheesecake Brownies.

    Why This Recipe Works

    1. It's a dessert and a snack in one. 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.
    2. Minimal effort. What makes it even better is that the recipe only needs 4 ingredients and one bowl. I said making banana bread from cake mix was easy, and I meant it! Mix it all together with a fork and enjoy a low-maintenance snack.
    3. It's a unique spin on a classic. We're no strangers to mixing things up with banana bread. From our Trail Mix Banana Muffins to our Oreo Banana Bread and Banana Cornbread, we've tried almost everything. But this banana bread with red velvet cake mix is one that we love pulling out around the holidays because it's so unexpected and fun.
    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 📖 Recipe
    • 💬 Comments
    ingredients needed to make red velvet banana bread

    🥘 Ingredients

    Red Velvet Cake Mix- You will need a box of red velvet cake mix for this recipe. This will provide us with the gluten structure, leavening agents, and sugars needed for a good structure. It also gives us a great flavor and bright color!

    Oil- You will need some vegetable oil or canola oil for the recipe. This will give us the necessary fats needed to keep the loaf moist.

    Ripe Bananas- Use some spotted ripe bananas for this recipe. The darker the color, the better the flavor and natural sweetness is! I like to use bananas when they're practically black in color.

    Eggs- These help with the leavening and the binding.

    For the exact amounts needed, please see the recipe card below.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Bread loaf pan
    • Mixing Bowls
    • Measuring Cups

    🔪 Instructions

    Check out how to make red velvet banana bread with these simple step-by-step instructions:

    Preheat your oven and grease a bread pan. Set it aside.

    ripe bananas in a glass mixing bowl

    Mash the bananas in a mixing bowl.

    mashed banana in a bowl with eggs

    Blend in the eggs and oil.

    dry red velvet cake mix being added to wet banana mixture in a glass mixing bowl

    Add the dry cake mix to the bowl.

    red velvet banana bread batter in a glass mixing bowl with a gray towel to the side

    Stir together until combined.

    red velvet banana bread batter poured into a 9inch bread loaf pan

    Pour into the greased bread pan.

    baked red velvet banana bread with a crack down the center in a bread loaf pan and

    Bake for about 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.

    Top with powdered sugar (if desired). Slice, serve and enjoy!

    red velvet banana bread on a wire cooling rack topped with a light dusting of powdered sugar

    🍴 Recipe Tips

    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 into (2) 8x4 bread loaf pans, or pour it into a larger bread loaf pan like a 9x5.

    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.

    💭 FAQs

    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 cake mix banana bread 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 sliced loaf of red velvet banana bread dusted in powdered sugar

    More great banana breads recipes to try

    • One Bowl Banana Bread
    • Fruity Pebbles Banana Bread
    • Cinnamon Swirl Banana Bread
    • Pistachio Banana Bread

    📖 Recipe

    a sliced loaf of red velvet banana bread on a wire tray with boxed cake mix and banana bread slices in background
    Print Recipe
    5 from 1 vote

    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 Time 10 minutes mins
    Cook Time 45 minutes mins
    Total Time 55 minutes mins
    Servings: 10 slices
    Calories: 293kcal
    Cost Recipe $2.23 / Serving $0.22
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    Equipment

    • Bread loaf pan
    • Mixing Bowls
    • Measuring Cups

    Ingredients

    • 1 ½ cup Ripe bananas (abut 2-3) ($0.75)
    • 3 large Eggs ($0.24)
    • ⅓ cup Vegetable oil ($0.69)
    • 1 box (15.25oz) Red Velvet cake mix ($1.24)
    US Customary - Metric

    Instructions

    • Preheat the oven to 350 degrees F and grease (2) 8x4 or (1) 9x5 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.

    Notes

    Recipe Tips

    9x5 bread loaf pans bake for about 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.
    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.
    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.

    Nutritional Information

    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
    Author NicoleDurham
    Course Breakfast, Dessert, Snack
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

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