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.
