Red Velvet Banana Bread
Red Velvet 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.
Servings: 10 slices
Calories: 293kcal
Cost: Recipe $2.81 / Serving $0.28
Ingredients
- 1 ½ cup mashed ripe bananas, about 2 to 3 bananas ($0.75)
- 3 large eggs ($0.45)
- ⅓ cup vegetable oil ($0.23)
- 1 box (15.25 ounces) red velvet cake mix ($1.38)
Instructions
- Preheat and prepare pans. Preheat the oven to 350°F and grease two 8x4-inch loaf pans or one 9x5-inch loaf pan.
- Mash the bananas. In a large mixing bowl, mash the bananas until mostly smooth.
- Add wet ingredients. Add the eggs and vegetable oil to the mashed bananas and mix until well combined.
- Mix in cake mix. Stir in the dry cake mix just until incorporated. Do not overmix.
- Bake. Pour the batter evenly into the prepared loaf pan(s). Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool. Let the bread cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Pan size. A 9x5-inch loaf pan will take closer to 50 minutes. Baking time may vary depending on pan material and oven.
- Muffin option. Bake standard muffins for 15 to 18 minutes or mini muffins for about 12 minutes.
- Prevent sinking. Test doneness quickly and add time in 5-minute increments if needed to avoid collapse.
- Storage. Store banana bread in an airtight container at room temperature for up to 5 days.
Nutrition
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
