Red Velvet Banana Bread
A lot of people ask me where I get my inspiration for recipes. And the answer to that question isn’t any one black or white answer. Inspiration comes from all over the place.
But I can tell you that a LOT of my inspiration comes from the collection posts my contributors put together (which are posted on Friday evenings). And I find myself browsing through one of these posts more often than most: 100+ Cake Mix Recipes.
I know that not everyone is a fan of the cake mix, but I am. I like cake mix cakes and cupcakes, and I like all of the other fun recipes you can create with a cake mix. So I get a lot of my recipe inspiration from that post, looking at cake mix recipes lots of other talented bakers have created.
Listed in that favorite post of mine, there is a recipe from Real Mom Kitchen for Banana Bread. She used a Butter Pecan cake mix… which is where my idea for red velvet banana bread originated.
I went back and forth over whether or not I would actually make it. Not because I was worried about how it would taste (it’s practically just chocolate + banana, and we know that works, right!?), but because I had no idea how my readers were going to respond!
I mean… doesn’t red velvet banana bread just sound… iffy to you? Sort of weird, right?
Ok. I get that.
But it’s not weird. Seriously. It’s SO GOOD.
Like… where-have-you-been-all-my-life kind of good. And it doesn’t just taste like chocolate banana bread. The cake mix really gives the bread a distinct red velvet flavor.
And ohmygosh is this bread so moist! I know half of you cringe at the word, but ‘moist’ belongs with banana bread, even if it doesn’t belong anywhere else. So know that I’m using the word in the best of ways.
>>Before you run off to bake up your own loaf, be sure to take note of the loaf pan size that I used (9x5x3). This is a big deal with batter breads– using the right sized pan. It’s a pretty standard sized loaf pan, so most of you probably have it. But take a second to make sure. And if your pan is slightly smaller, use a little less batter (only fill the pan about 3/4 full). Otherwise you’ll end up with an under-baked center and burnt top! If your pan is a little larger, start checking your bread a little earlier than the time recommended below.