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Irresistible Red Velvet Banana Bread

Red velvet banana bread is the magical dessert that beautifully combines two of our favorite indulgences in one stunning loaf. Imagine the classic flavors of red velvet cake—rich, chocolatey, and luxuriously moist—intertwined with the delightful sweetness of ripe bananas. It’s an eye-catching treat that’s perfect for breakfast, afternoon tea, or dessert!

Homemade red velvet banana bread with powdered sugar sliced on a plate, top view. — It’s as delicious as it is beautiful!

Why You’ll Love This Red Velvet Banana Bread

This delightful loaf isn’t just about looks; it also boasts fantastic flavors and convenience:

Show-Stopping Color: The vibrant red hue makes it a stellar centerpiece for holiday gatherings, Valentine’s Day, or any brunch that needs a pop of color.
Time-Saving Hack: Thanks to a boxed cake mix, you can whip up this gorgeous treat in no time. Plus, with just four ingredients, it’s easy on the wallet!
Perfect for Gifting: This recipe yields two hearty loaves—one for yourself and another to share with friends, neighbors, or family at a potluck.
Versatile Add-ins: Feel free to toss in some chopped nuts for crunch or chocolate chips for an extra burst of sweetness!

Ingredients

Red Velvet Cake Mix: The convenient base that imparts that signature red color and delectable cocoa-vanilla flavor.
Eggs: These provide structure and moisture, helping bind the ingredients beautifully together.
Vegetable Oil: This ingredient ensures your banana bread stays tender and moist longer than if made with butter.
Mashed Ripe Bananas: The star of the show! They add sweetness, moisture, and that unmistakable banana flavor.

Red velvet banana bread in a loaf pan, close up. — Freshly baked red velvet banana bread, ready to be sliced.

How to Make Red Velvet Banana Bread

Creating this luscious banana bread is a piece of cake (pun intended)! Each slice reveals a moist crumb that perfectly merges the essence of both beloved desserts.

Preheat your oven to 350°F (175°C). Line two 8×4 inch loaf pans with parchment paper for easy removal.
Mash the ripe bananas in a mixing bowl until they turn smooth. Next, whisk in the eggs and vegetable oil until everything is well-blended.
Stir in the red velvet cake mix until just combined; be careful not to overmix.
Divide the batter evenly between your two prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Cool the loaves in the pans for 5-10 minutes. Then, transfer them to a wire rack to cool completely.
Dust with powdered sugar if desired, slice, and enjoy the deliciousness!

Homemade red velvet banana bread topped with powdered sugar. — Enjoy your banana bread with a dusting of powdered sugar for that extra touch!

Tips for the Best Red Velvet Banana Bread

Here are some tried and true tips to ensure your banana bread turns out perfect every time:

Choose ripe bananas: Look for bananas with plenty of dark spots or even black peels for the sweetest flavor.
Use room-temperature eggs: They blend into the batter better than cold eggs.
Check for doneness early: Start testing with a toothpick after 30 minutes to avoid overbaking.
Slicing tip: Wrap the cooled loaf in plastic for a few hours before slicing to maintain its moisture. Use a sharp serrated knife for clean cuts.
Consider fun add-ins: Add chopped nuts, chocolate chips, or even dried fruit for a delightful twist.
Get creative with toppings: A cream cheese glaze or chocolate drizzle will elevate your loaf to bakery-level deliciousness.
Gift it beautifully: Wrap the loaves in clear wrap with a ribbon for a lovely homemade gift!

Red velvet banana bread sliced on a marble table. — Perfectly sliced banana bread makes for a stunning presentation.

How to Store

This banana bread stores beautifully, making it perfect for gifting or enjoying later. Here’s how to store it:

To Store: Keep your cooled bread in an airtight container with a paper towel on the top and bottom, right at room temperature for up to 4 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to 7 days.
To Freeze: Wrap cooled loaves or slices in a double layer of plastic wrap and foil, then place in a freezer bag; they’ll last for up to 3 months.
To Reheat: Warm slices in the microwave for 10-15 seconds with a damp paper towel covering them, or in a skillet with a bit of butter for a couple of minutes per side for a delicious treat!