Classic Red Velvet Banana Bread
A unique fusion of red velvet cake and banana bread, this recipe offers a moist, flavorful loaf perfect for any occasion.
Equipment
- Mixing Bowl
- Loaf Pan
- Whisk
- Sifter
Ingredients
Ingredients
- 3 medium Ripe Bananas Should yield approximately one cup when mashed.
- 1 cup Granulated Sugar
- 0.5 cup Brown Sugar Packed.
- 0.5 cup Vegetable Oil
- 0.33 cup Buttermilk Can substitute with milk and vinegar.
- 2 large Eggs
- 2 cups All-Purpose Flour
- 2 tablespoons Cocoa Powder Unsweetened.
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 1 pinch Salt
- 1-2 tablespoons Red Food Coloring Adjust according to desired shade.
- 0.5 cup Chopped Nuts or Chocolate Chips Optional.
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9x5-inch loaf pan by greasing it or lining it with parchment paper.
- Mash the ripe bananas in a large mixing bowl until smooth.
- Add granulated sugar and brown sugar to the mashed bananas and mix well.
- Pour in vegetable oil, add eggs, and buttermilk. Whisk to combine.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl.
- Gradually add dry ingredients to the wet mixture, stirring gently until just combined.
- Add red food coloring and mix until evenly distributed.
- If desired, fold in chopped nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60 to 70 minutes, checking for doneness with a toothpick.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
- Once cooled, slice and serve warm or at room temperature.
Notes
Store leftovers in an airtight container for up to three days or refrigerate for up to a week.