Quick Breads

Red Velvet Banana Bread

Ok …. we need to sit down and talk. Do you have a moment?

For real.

Apparently, I am the only person on this entire planet that doesn’t think that “red” is a flavor.

It’s not.

However, in the interest (or Pinterest, in this case) of keeping Sabrina happy, I acquiesced  to buying a cake mix (!!) and preparing this for her.

P1000384

She’s come to accept (notice I didn’t say love, I said accept) banana bread, and therefore specifically sent this pin to me last week, with the not-so-subtle caption “I would really like to try this”.

Subtlety has never been her strong point……….like her grandmother…. I’m still convinced they are the same person……

Anyway, the verdict, in her exact words…….. drum roll please…… “It’s good – not overly banana-y, but kind of sweet.

But my question remains……. do you taste the red? And if so, what does red taste like?

Much like the owl from the Tootie Pop commercial……the world may never know….

Red Velvet Banana Bread – adapted from pinterest / something swanky

  • 1 red velvet cake mix (just the dry mix, not the other ingredients on the box)
  • 3 eggs
  • 1/3 cup canola or vegetable oil
  • 1 cup mashed bananas (about 3 medium bananas)
  • optional: powdered sugar for dusting

Preheat oven to 350ºF. Spray a 9″ loaf with a non-stick cooking spray and set aside.

Mix together cake mix, eggs, vegetable oil and bananas until well blended, then pour batter into prepared loaf pan.
Bake for 40-50 minutes or until a tester comes out clean. Let cool for 10 minutes before removing from loaf pan.

Store in airtight container at room temperature for up to one week.

 

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