Lush banana meets rich red velvet in this moist, vibrant loaf. With banana, eggs, oil, and red velvet cake mix, this red velvet banana bread is pure cozy decadence.
Ok, so this is not your grandma’s banana bread (unless your grandma was an experimental baking wizard in disguise). This version leans a little dramatic—in a good way. A little fruity, a little chocolaty, and very ready to wow people even if you, like me, forgot to wear an apron again. It smells like someone lit a candle called “bakery date night” in your kitchen, and the crumb? Silky, tender, and just a little sticky in that “wait, did I eat three slices?” kind of way. And because it starts with a cake mix, there’s zero stress and all the fun.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Red Velvet Banana Bread
This isn’t trying to be over the top. It’s just a slightly quirky, deeply yummy twist on banana bread that happens to wear red.
- Ridiculously simple to make: You toss a few things in a bowl, stir, and bake. No mixers or precision required.
- Bold color, cozy flavor: The deep red loaf with golden edges feels festive, but the banana warmth keeps it grounded.
- Surprisingly moist texture: That sneaky extra banana makes it super soft and borderline fudgy inside.
- Great for using up those last bananas: You know, the ones you swore you’d use three days ago.
- It slices nice and clean: No crumbly chaos here, even when warm (although fair warning, it disappears fast).
- Also good with coffee, tea, or just… nothing: Not saying it’s breakfast, but I’ve made worse choices.
Ingredient Notes
You only need four ingredients. All easy, all familiar, and one is probably already turning spotty on your counter.
- Mashed ripe bananas: You want them soft, heavily speckled, and almost too far gone. That’s when they’re sweetest and give the best flavor.
- Large eggs: These bring structure and a little richness. Make sure they’re room temp so everything blends more easily.
- Vegetable oil: Neutral and reliable. You could use canola if you’re feeling rebellious, but don’t overthink it.
- Red velvet cake mix: This is the game-changer. It brings the chocolatey, slightly tangy vibe of red velvet, already balanced and ready to go.
How To Make This Red Velvet Banana Bread
You won’t need any fancy tools or much time. Just a bowl, a spoon, a loaf pan (well, two), and your twitchy banana stash.
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Preheat and prep your pans: Get that oven up to 350°F, then grease and line two 8×4-inch loaf pans with parchment. Let the paper hang over the edges a bit so you can pull the breads out like a magician later.
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Mash your bananas: In a big ol’ bowl, take your overripe bananas and smash them until smooth. A fork works, but a potato masher works faster (and is weirdly satisfying).
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Mix in eggs and oil: Crack in those eggs, pour in the oil, and whisk until everything’s silky and well-combined. Pause to admire the gloss.
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Stir in the cake mix: Gently fold in the red velvet cake mix. Don’t over stir here—once the streaks vanish, you’re done. The fewer times you stir, the softer the result.
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Divide and pour: Pour the batter evenly into your prepared loaf pans. Smooth the tops a little if needed (I always forget this step and it still turns out).
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Bake it up: Toss those pans in the oven for 35–40 minutes. You’ll know they’re ready when your kitchen smells delightful and a toothpick comes out clean (ish… a few crumbs are okay!).
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Cool before slicing: Let the loaves rest in their pans for 5–10 minutes. Then move to a wire rack to finish cooling. If you’re feeling extra, add a dust of powdered sugar on top.
Storage Options
So you made two loaves (or maybe one, if you halved it—clever you). Wondering what to do with the extras? Worry not. This bread plays nice with time.
Let the loaves cool completely before storing. If you’re planning to eat within a few days, wrap them tightly in plastic wrap or slide them into a big storage bag. They’ll stay moist on the counter for about three days, or up to a week in the fridge (though the fridge can dull the flavor a bit, so maybe reheat gently).
Freezing? Totally doable. Wrap individual slices or whole loaves tightly in foil, then tuck into a freezer bag. Label it, unless you like culinary roulette. Warm up slices in the toaster oven or microwave (a 10-second zap is usually enough to make it feel fresh again).
Variations and Substitutions
This recipe’s so unfussy, it actually welcomes a little tinkering. Go on, make it yours.
- Chocolate chips or chunks: Stir a handful in for a double chocolate vibe and melty bits in every bite.
- Cream cheese swirl: Dollop little plops of sweetened cream cheese across the top before baking, then swirl it in with a knife.
- Gluten-free cake mix: Yep, just swap in your favorite gluten-free red velvet mix and keep everything else the same.
- Coconut oil instead of veg oil: It gives a faint tropical note, which weirdly works well with banana and red velvet.
- Add-ins like nuts or dried fruit: Chopped walnuts or even dried cherries add texture and depth. Just don’t overdo it or the bread might collapse like my willpower near baked goods.
What to Serve with Red Velvet Banana Bread
You could totally eat this straight outta your hand, no shame. But pairing it? Now we’re talking cozy brunch or dessert territory.
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A big mug of coffee or espresso: Something dark and slightly bitter balances the sweet velocity of the bread. Bonus points if you’re wearing fuzzy socks at the same time.
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Fresh berries and a dollop of whipped cream: Especially if you’re serving it as dessert. The tang of fresh raspberries or strawberries cuts through the richness.
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A scoop of vanilla or banana ice cream: For the overachievers or just… Tuesday night treats. If you’re in the mood for something creamy and frozen, try these peanut butter banana ice cream sandwiches too.
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Add it to a brunch spread: Stack slices next to your eggs, fruit, and maybe a batch of this cheesy potato breakfast casserole for a satisfyingly cozy meal lineup.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use a different cake mix flavor?
Absolutely. If red velvet’s not speaking to you, try chocolate, spice, or even yellow cake mix. Just keep the rest of the ingredients the same. The banana will still shine through, but the overall vibe will shift depending on the mix you choose. I once used devil’s food mix and no one complained (except me, when it disappeared in a day).
How ripe do the bananas have to be?
Ideally, they should be very ripe—like speckled with brown spots or even full-on brown. The riper they are, the sweeter and more flavorful your bread turns out. If you’ve got stubborn green-ish bananas, try microwaving them (in the peel) in 30-second bursts until softened. It’s not perfect, but it works in a pinch.
Do I need to use parchment paper?
Technically, no. You could just grease the pans, but parchment makes your life so much easier. It turns the bread into a lift-and-release situation rather than a “stab and scrape” one. Plus, those crisp edges from the paper? *Chef’s kiss*. If you’ve got it, use it. If not, just butter up that pan well.
Can I bake this as muffins instead of loaves?
Oh yes, and they’re actually adorable that way. Just line a muffin tin and fill each cup about 2/3 full. Bake at the same temp (350°F), but check them around the 18–22 minute mark. They’re done when they spring back and a toothpick comes out mostly clean. Bonus: perfect for on-the-go snacking or sneaky lunchbox treats.
Easy Red Velvet Banana Bread
Ingredients
Main Ingredients
- 4 (350 g) ripe bananas mashed (about 1.5 to 1.75 cups, heavily speckled)
- 4 large eggs room temperature
- 1 cup (240 ml) vegetable oil
- 1 box (432 g) red velvet cake mix about 15.25 oz (432g)
Optional Garnish
- powdered sugar for dusting (optional)
Equipment
- Mixing bowl
- Fork or potato masher
- Whisk
- Loaf Pan 8x4-inch, two pans
- Parchment paper
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8x4-inch loaf pans with parchment paper, letting some overhang for easy removal.
- In a large bowl, mash the ripe bananas until smooth using a fork or potato masher.
- Add eggs and vegetable oil to the bananas. Whisk until mixture is silky and well-blended.
- Gently fold in the red velvet cake mix. Stir just until no dry streaks remain—do not over-mix.
- Divide batter evenly between prepared loaf pans. Smooth the tops if needed.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
- Cool in pans for 5–10 minutes, then lift bread out using the parchment and transfer to a wire rack to finish cooling. Dust with powdered sugar if desired.
