Easy Red Velvet Banana Bread
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—a dramatic, delicious twist that takes just one bowl and four ingredients.
2
loaves
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.
Notes
Let loaves cool completely before storing. Keep tightly wrapped at room temperature for up to 3 days or refrigerate up to a week. Freeze individual slices or whole loaves, tightly wrapped, for up to 3 months.
Add chocolate chips, chopped nuts, or a cream cheese swirl before baking for extra flavor. You can also bake as muffins—fill muffin tins 2/3 full and bake for 18–22 minutes.
Nutrition
Calories: 325kcal | Carbohydrates: 46g | Protein: 4g | Fat: 14g | Saturated Fat: 2.5g | Cholesterol: 47mg | Sodium: 360mg | Potassium: 205mg | Fiber: 1g | Sugar: 22g | Vitamin A: 70IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 2.2mg