Red Velvet Banana Bread (Print Version)
# Ingredients:
01 -
3 ripe bananas, mashed (about 1 cup)
02 -
1/2 cup unsalted butter, melted
03 -
3/4 cup granulated sugar
04 -
2 large eggs
05 -
1 tsp vanilla extract
06 -
1 1/2 cups all-purpose flour
07 -
1/4 cup cocoa powder
08 -
1 tsp baking soda
09 -
1/2 tsp salt
10 -
1 tbsp red food coloring
11 -
1/2 cup buttermilk
12 -
1/2 cup chocolate chips (optional)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper for easier removal.
02 -
In a large bowl, combine the mashed bananas, melted butter, granulated sugar, eggs, and vanilla extract. Stir until well mixed.
03 -
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
04 -
Gradually add the dry ingredients to the banana mixture, alternating with the buttermilk (begin and end with dry ingredients). Mix gently after each addition, being careful not to overmix.
05 -
Stir in the red food coloring until the batter is evenly colored and vibrant red. Add more food coloring if needed to achieve a deep red color. If using chocolate chips, fold them in gently.
06 -
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
07 -
Allow the bread to cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely before slicing. Store in an airtight container.
# Notes:
01 -
For the most flavorful bread, use very ripe bananas with lots of brown spots.
02 -
Natural cocoa powder works best for this recipe as it reacts with the baking soda for proper leavening.
03 -
If you don't have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk and letting it sit for 5 minutes.
04 -
This bread keeps well at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes beautifully for up to 3 months when wrapped tightly.