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.
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 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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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.
FAQ’s about cake mix 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.
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.
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.
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.
More great recipes to try
- Instant Pot Zucchini
- Simple Meatloaf with Oatmeal
- Blueberry Buttermilk Muffins
- Instant Pot Zucchini Taco Boats
- Easy Spinach Bacon Quiche
- Microwave Grilled Cheese
Red Velvet Banana Bread
Ingredients
- 1 1/2 cup Ripe bananas (about 2-3)
- 3 large Eggs
- 1/3 cup Oil
- 1 box Red Velvet cake mix
Instructions
- 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.
Notes
Nutrition
