Red Velvet Banana Bread

When banana bread and red velvet cake have a baby, you get this bad boy. All the best bits of both.



I highly recommend getting a red food colouring paste for red velvets. This will give the most vibrant colour.


Use overripe bananas if you can! They’re softer and sweeter.



Red Velvet Banana Bread:

4 bananas, peeled

250g plain flour

2 tbsp cocoa powder

1 tsp bicarbonate of soda

1 tsp baking powder

1/4 tsp salt

100g butter, softened

150g golden caster sugar

2 large eggs

80g Greek yoghurt

1 tsp vanilla extract

1 tbsp white vinegar

1 tbsp sunflower oil

1 tsp red food colouring paste

Cream Cheese Frosting:

100g cream cheese

50g butter

125g icing sugar

Half tsp vanilla extract




Preheat your oven to 180c standard / 160c fan. Butter and line a 9×5 inch loaf pan with parchment paper.

Use an electric beater or a potato masher to mash up the bananas.

In a medium mixing bowl, combine the plain flour, cocoa powder, bicarbonate of soda, baking powder and salt.

In another medium mixing bowl, cream together the butter and sugar with an electric whisk (or by hand), until thick and pale.

Beat in the eggs one by one. Mixing well in-between until thick and creamy.

Beat in the yoghurt, banana, vanilla extract, sunflower oil, red food colouring and vinegar until smooth.

Whisk in the dry ingredients until no more lumps of flour remain.

Pour the batter into the tin and bake for 60 minutes, or until a skewer comes out the centre clean.

Leave to cool in the tin for 10 minutes and then transfer to a wire rack to cool down completely.


In a medium mixing bowl, beat together all the ingredients for the frosting until pale, thick and creamy.

Generously frost the cold banana bread and serve in thick slices.


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