This delightful Red Velvet Banana Bread recipe is surprisingly easy to whip up, especially since it cleverly utilizes a cake mix as its base. What’s even better? This recipe generously yields five individual loaves, making it an absolutely perfect choice for thoughtful holiday gifting!
Thoughtful Gifts for Cherished Neighbors
Speaking of gifts, these loaves were baked with a special purpose: to share some love and festive cheer with my wonderful neighbors. Imagine the best of both worlds – the comforting, familiar taste of classic banana bread beautifully melded with the rich, decadent flavor and striking color of red velvet cake. To elevate it further, each loaf is generously drizzled with smooth, melted white chocolate and adorned with a festive scattering of Christmas sprinkles! It’s truly a delicious and heartfelt way to express, “I’m so genuinely happy and grateful to have you as my neighbor.”
A Symphony of Flavors and Textures
But the deliciousness doesn’t stop there! Nestled within each slice, you’ll discover the delightful crunch of chopped nuts (walnuts, in this case) and pockets of gooey, melted chocolate chips, offering a sweet and satisfying surprise with every bite. The texture is incredibly moist, the color a vibrant, eye-catching red, and the overall experience is wonderfully chocolatey and rich.
Surprisingly Simple to Prepare
And the best part? It’s not at all difficult to make! Here’s how:
- Prepare the Bananas: Start by thoroughly mashing a generous bunch of very ripe bananas – the riper they are, the sweeter and more intense their flavor will be, contributing significantly to the bread’s moisture and taste.
- Mix the Batter: In a large bowl, combine two boxes of red velvet cake mix with the recommended amount of oil (as per cake mix instructions), the mashed bananas, and eggs. Mix until just combined – be careful not to overmix. Then, gently fold in a good measure of chocolate chips and chopped walnuts.
- Prepare the Pans: I found that small foil loaf pans work perfectly for individual gifting. For easy removal and cleanup, I lined each pan with a strip of parchment paper, allowing the ends to hang over the sides like handles.
- Fill and Bake: After lining, give the pans a quick spray with non-stick cooking spray. Then, carefully divide the batter among the prepared pans, filling each one about two-thirds full to allow ample room for the bread to rise during baking.
- Baking Time: Bake in a preheated oven at 350°F (approximately 175°C) for about 40 minutes, or until a wooden skewer or toothpick inserted into the center of a loaf comes out clean or with just a few moist crumbs.
- Cooling is Key: Once baked, allow the loaves to cool in their pans on a wire rack for about 10-15 minutes before using the parchment paper “handles” to lift them out. Let them cool completely on the wire rack. This step is crucial before decorating.
- The Finishing Touches: When the loaves are fully cooled, it’s time for the fun part! Gently melt some white chocolate (you can use white chocolate chips or a baking bar) and drizzle it artfully over the top of each loaf.
- Festive Sprinkles: Immediately after drizzling the white chocolate, while it’s still wet, top them off with a cheerful scattering of Christmas-themed sprinkles for that extra touch of holiday magic.
- Setting and Wrapping: Allow the white chocolate to set completely, which usually takes about 30 minutes at room temperature (or a bit quicker in the fridge, if you’re short on time). Once the chocolate is firm, you can wrap each beautifully decorated loaf in clear plastic wrap or cellophane, tie a festive ribbon around it, and attach a personalized gift tag. They’re now ready to spread joy!
A Scrumptious Success!
I truly hope my neighbors enjoy their Red Velvet Banana Bread as much as I enjoyed making (and, of course, sampling!) it. I whipped up a couple of batches to ensure I had enough for everyone, which naturally meant I had to conduct plenty of “quality control” taste tests along the way. I can happily confirm: it is simply scrumptious!
Red Velvet Banana Bread
Ingredients
Equipment
Method
- Preheat & Prepare Pans: Preheat your oven to 350°F (175°C). Line each of the 10 loaf pans with parchment paper, allowing some overhang for easy lifting. Lightly spray the parchment and any exposed pan surfaces with cooking spray. Set aside.
- Mix Wet Ingredients & Cake Mix: In a very large mixing bowl (or work in two batches if needed), combine the red velvet cake mixes, large eggs, vegetable oil, and mashed ripe bananas. Using an electric mixer, beat on low speed for about 20-30 seconds just to combine, then increase to medium speed and beat for 2 minutes until the batter is smooth and well-incorporated.
- Fold in Add-Ins: Gently stir in the semi-sweet chocolate chips and chopped walnuts until evenly distributed throughout the batter.
- Fill Pans & Bake: Carefully and evenly divide the batter among the 10 prepared loaf pans, filling each about two-thirds full to allow room for rising. Bake for 40-45 minutes, or until a wooden skewer or toothpick inserted into the center of a loaf comes out clean or with just a few moist crumbs.
- Cool Bread: Let the loaves cool in their pans on a wire rack for 10-15 minutes. Then, use the parchment paper overhangs to carefully lift the loaves out of the pans and transfer them directly to the wire rack to cool completely. This is important before decorating.
- Melt & Drizzle Topping: Once the loaves are completely cool, place the white candy melts (or white chocolate chips) in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until fully melted and smooth. Be careful not to overheat.
- Decorate: Transfer the melted candy to a piping bag, a squeeze bottle, or even a zip-top bag with a small corner snipped off. Generously drizzle the melted white candy over the top of each cooled loaf. Immediately sprinkle with your favorite holiday sprinkles while the candy is still wet.
- Set & Store: Allow the candy melt drizzle to set completely at room temperature, which usually takes about 20-30 minutes.
- Gifting & Storage: For gifting, once the topping is set, wrap each loaf individually in clear plastic wrap or cellophane. Tie with a festive ribbon and add a gift tag. Store the Red Velvet Banana Bread at room temperature in an airtight container for up to 24 hours, or refrigerate for up to 5 days for extended freshness.