Description
Indulgent red velvet banana bread merges classic comfort with Southern charm, creating a luxurious twist on traditional quick bread. Rich cocoa and ripe bananas blend seamlessly, promising you a delightful slice of pure dessert magic.
Ingredients
Scale
Primary Ingredients:
- 3 ripe bananas, mashed (about 1 cup)
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup buttermilk
- 1/2 cup chocolate chips (optional)
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Flavor and Coloring Ingredients:
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
Instructions
- Prepare the baking environment at 350F (175C), using a 9×5-inch loaf pan greased or lined with parchment paper for effortless bread removal.
- Create a smooth mixture of mashed bananas, melted butter, granulated sugar, eggs, and vanilla extract in a large mixing bowl, ensuring thorough incorporation.
- In a separate bowl, blend flour, cocoa powder, baking soda, and salt until uniformly distributed.
- Gently fold dry ingredients into banana mixture, alternating with buttermilk, maintaining a delicate mixing technique to prevent overmixing.
- Infuse the batter with vibrant red food coloring, adjusting intensity as desired. Delicately incorporate chocolate chips if using, distributing them evenly throughout the mixture.
- Transfer batter to prepared loaf pan, smoothing the surface with a spatula. Bake for 50-60 minutes until a toothpick inserted near the center reveals minimal moist crumbs.
- Let bread rest in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling. Once cooled, slice and store in an airtight container to preserve freshness.
Notes
- Adjust red color intensity by gradually adding food coloring, ensuring a vibrant yet natural-looking hue without overwhelming the taste.
- Prevent dry bread by checking doneness early and removing from oven when a few moist crumbs remain on the toothpick.
- Enhance texture by using very ripe, almost black bananas which provide maximum sweetness and moisture to the bread.
- Create gluten-free version by substituting regular flour with a 1:1 gluten-free baking blend, maintaining similar consistency and flavor profile.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 260
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg