Don’t toss those overripe bananas! Give them a vibrant and delicious makeover with this Red Velvet Banana Bread recipe. It’s a delightful twist on a classic, combining the moistness of banana bread with the tangy cocoa notes and striking red hue of red velvet cake. Perfect for a special breakfast, a sweet afternoon treat, or even a unique dessert.
Why Red Velvet Banana Bread Works:
The combination might sound unusual, but it’s surprisingly good. The bananas provide moisture and sweetness, while the cocoa powder and a touch of vinegar create the signature red velvet flavor. The cream cheese frosting adds a tangy counterpoint that balances the sweetness perfectly.
Ingredients:
For the Bread:
2-3 ripe bananas, mashed (about 1 cup)
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon white vinegar
1 teaspoon red food coloring (gel food coloring is recommended for a more intense color)
For the Cream Cheese Frosting:
4 ounces cream cheese, softened
1/4 cup (1/2 stick) unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions:
Prepare the Bread: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
Combine Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and mashed bananas.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Add Red Velvet Flair: In a small bowl, combine the vinegar and red food coloring. Stir this mixture into the batter. The vinegar helps activate the cocoa and enhances the red color.
Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Frosting: While the bread is cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
Frost: Once the bread has cooled completely, frost it with the cream cheese frosting.
Slice and Serve: Slice the Red Velvet Banana Bread and enjoy!
Tips for Success:
Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful the bread will be. Bananas with brown spots are ideal.
Don’t Overmix: Overmixing can lead to a tough bread. Mix until just combined.
Gel Food Coloring: Gel food coloring provides a more vibrant and intense red color than liquid food coloring.
Test for Doneness: Use a toothpick to test for doneness. If the toothpick comes out clean, the bread is done.
Cool Completely: Allow the bread to cool completely before frosting to prevent the frosting from melting.
Storage: Store leftover Red Velvet Banana Bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Variations:
Chocolate Chips: Add 1/2 cup of chocolate chips to the batter for an extra touch of chocolatey goodness.
Nuts: Add 1/2 cup of chopped nuts, such as walnuts or pecans, to the batter for added texture.
Swirl: Create a cream cheese swirl by reserving some of the cream cheese frosting and swirling it into the batter before baking.
This Red Velvet Banana Bread Recipe is a delightful treat that’s sure to impress. The vibrant color and delicious flavor make it a perfect addition to any occasion. So, next time you have leftover bananas, don’t throw them away – turn them into this amazing bread!
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