We have made it to Red Velvet week! I’m so excited for this week because red velvet is probably my most favorite dessert type – next to tiramisu, of course.
This week in honor of Valentine’s Day coming on Saturday, I wanted to do an all red everything week!
Valentine’s Day is not my favorite holiday. I don’t really see the need or use of it. I’ve never really celebrated Valentine’s Day with my husband and I like it that way.
But that doesn’t mean I don’t get to celebrate it with you! And it just makes sense, since everyone else is posting red velvet everything during this month/week, that I go ahead and do it too.
But no, I will not jump off a bridge if you ask me to.
I’m not gunna lie. I kinda cheated with this recipe. Valentine’s day creeped up on me real fast this year and I’m still trying to recover from all the Christmas shenanigans.
So instead of making a red velvet banana bread from scratch, I used my old tried and true method of doctoring up a cake mix.
Hey, some of my most popular recipes here are “fancy” cake mixes… like these donuts… so I’m gonna stick with it.
Plus, I know that not everyone has the time or patience to create everything from scratch and that’s ok because I’m right there with you! As much as I would like to, it’s just not in the cards all the time.
So, I grabbed a box of my favorite red velvet cake mix and went to work.
It turned out better than I imagined with just the right balance of red velvet flavor combined with the banana bread that we all love. Enjoy!
Red Velvet Banana Bread
- 1 (15.5 oz) box red velvet cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup banana mashed
- Preheat oven to 350° F and spray loaf pan with nonstick cooking spray.
- In medium bowl, add all ingredients and mix until combined.
- Pour batter into prepared loaf pan and bake at 350° or 50-60 minutes, or until toothpick inserted in center comes out clean.
- Remove from oven and let cool completely before removing from pan.
- Dust with powdered sugar, if desired, slice and serve.