Description

This Red Velvet Banana Bread is a moist and flavorful twist on classic banana bread, combining the rich taste of red velvet cake mix with the natural sweetness of ripe bananas and the crunch of chopped pecans. Perfect for a quick breakfast or a delightful snack, this easy-to-make bread comes together in under an hour and is sure to impress with its vibrant color and delicious texture.

Ingredients

Scale

Dry Ingredients

1 box Red Velvet cake mix

Wet Ingredients

3 large eggs
⅓ cup oil
1½ cups mashed bananas (about 3 or 4 ripe bananas)

Add-ins

1 cup chopped pecans

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Instructions

Preheat Oven: Preheat your oven to 350ºF (175ºC) and grease and flour two loaf pans to ensure the bread doesn’t stick after baking.
Combine Ingredients: In a large bowl, mix together the dry red velvet cake mix with the eggs, oil, mashed bananas, and chopped pecans until the batter is smooth and well blended.
Fill Pans: Pour the prepared batter evenly into the two greased and floured loaf pans, smoothing the top for even baking.
Bake: Place the pans in the preheated oven and bake for 30 to 35 minutes or until a toothpick inserted into the center of the bread comes out clean, indicating it’s fully cooked.
Cool in Pans: Remove the pans from the oven and allow the bread to cool on a cooling rack for 10 minutes while still in the pans to set.
Transfer to Wire Rack: Carefully remove the breads from the pans and let them cool completely on a wire rack to avoid sogginess and ensure a perfect texture.
Optional Topping: Once cooled, sprinkle with powdered sugar if desired for an extra touch of sweetness and decorative finish.

Notes

Mashed bananas should be ripe for maximum sweetness and moisture.
Use oil with a neutral flavor, such as vegetable or canola oil, for best results.
Chopped pecans can be substituted with walnuts or omitted for nut-free version.
Ensure the toothpick test is conducted near center for an accurate indication of doneness.
Storing bread in an airtight container will keep it fresh for up to 3 days at room temperature.
This bread freezes well; wrap tightly and thaw at room temperature when ready to eat.