Description
Moist, chocolatey, and gorgeously red — this Red Velvet Banana Bread combines the best of two worlds: rich red velvet cake and sweet banana bread. Perfectly tender, with a hint of cocoa and a swirl of cream cheese for extra indulgence.
Ingredients
3 ripe bananas, mashed
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1/2 cup buttermilk
2 tsp vanilla extract
1 1/2 cups all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tbsp red food coloring
4 oz cream cheese, softened
2 tbsp powdered sugar
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mash the bananas and whisk in melted butter, sugars, eggs, buttermilk, vanilla, and red food coloring.
3. In a separate bowl, mix flour, cocoa powder, baking soda, and salt.
4. Fold dry ingredients into the wet mixture until just combined.
5. Pour half of the batter into the loaf pan.
6. In a small bowl, mix cream cheese and powdered sugar until smooth.
7. Dollop the cream cheese mixture over the batter and lightly swirl with a knife.
8. Top with remaining batter and smooth the top.
9. Bake for 55–65 minutes or until a toothpick comes out clean.
10. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.
Notes
For extra moisture, use overripe bananas with lots of brown spots.
Add chocolate chips for a richer flavor.
You can skip the red food coloring for a natural cocoa-banana loaf.
Wrap leftovers tightly and store at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 230mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg