My Iced Red Velvet Banana Bread makes the perfect Valentine’s Day breakfast, snack or dessert! This banana bread gets even better when it sits in the fridge overnight. 🙂
Valentine’s Day is such a fun time to make wonderful food for the special people in your life! It doesn’t have to be a romantic thing, it can just be a food thing! If you ask me, any gift no matter how small, is pretty special when given from the heart. 🙂
If you’ve read my blog for a while, you know I love banana bread! If you’re new to my blog, I love banana bread! Either way, thank you for taking the time to look at ding my blog today!
If you’re interested in checking out a few of my other banana breads such as my Chocolate Cherry Chip Banana Bread, or maybe my Blueberry Banana Bread, or even my Cinnamon Streusel Banana Bread. If you’re interested in more banana bread take a minute to search, there are many more!
Today I bring you my Iced Red Velvet Banana Bread, enjoy!
This banana bread is so moist and tender..it’s wonderful! I always add a few miniature chocolate chips to this one. Whether you add the chocolate chips or leave them out, your banana bread will be wonderful!
Add your bananas and a few other ingredients to a box of Red Velvet cake mix and watch the delicious transformation begin. Don’t skimp on the bananas, that’s the best part!
You do NOT need the bundt pans I used for this Iced Red Velvet Banana Bread to turn out well! I can not stress enough, this is a wonderful banana bread and will turn out well in whatever shape you bake it!
Iced Red Velvet Banana Bread
1 Red Velvet Cake Mix
2 large eggs
1/2 cup chocolate milk, or regular milk
3 medium mashed bananas
1/2 cup miniature chocolate chips
1 1/2 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon clear almond extract
Colored sprinkles, if desired
1. Spray pans with cooking spray; set aside. Preheat oven to 350 degrees. Using a stand mixer or handheld mixer combine the cake mix, egg and milk in a large bowl. Add bananas; beat on medium speed for 2 minutes. Stir in miniature chocolate chips.
2. Pour into prepared pans. You can use two 8 x 4-inch pans, one 9 x 5-inch pan, muffin pans, or two – 6 count bundt pans likes I did, or any other pans you want to.
If using two sprayed 8 x 4-inch loaf pans, bake at 350 degrees F for 40-45 minutes or until toothpick inserted near the center comes out clean. Keep in mind the toothpick is going to come out red, but you don’t want any batter clinging to it when you pull the toothpick out. Baking times will vary.
3. Cool for 10 minutes before removing from pans to wire racks to cool completely. While banana bread is cooling make the glaze.
In a medium bowl combine the powdered sugar, milk and vanilla extract and almond extract and whisk until smooth. If mixture is too thick, add more milk 1 teaspoon at a time until you reach desired consistency. Drizzle glaze over red velvet banana bread, decorate with sprinkles (if using). Allow the icing to dry for about 20-30 minutes, or place in fridge to speed up process.
*If using the 6 bundt cake pan like I did you will need two pans. Fill 8 of the cups 3/4 full with batter. Pour a small amount of water in the cups you are NOT using. This helps the banana bread bake better. Bake for 21-23 minutes.