Red Velvet Banana Bread
Its almost Valentine’s day, and this recipe is the perfect way to celebrate even if you think Valentines is over-rated. It's so easy to make and packed full of flavor. One of my favorite things about banana bread is you only need one mixing bowl, which means less dishes! 🙂 I did a few swaps to make this banana bread a little healthier. I took out the 1/2 cup of granulated sugar, and replaced it with Splenda. I also add 1/2 cup of coconut flour to add some fiber. Little swaps here and there really add up! Do you guys have any fun plans for Valentine’s Day or are you staying in this year? One of my favorite Valentines dates to this day, was going to iFly indoor skydiving. Have you been? It is so fun, and something a little different. We than grabbed dinner at this amazing sushi restaurant called Tona! Apparently its one of the best sushi restaurants in Utah, we had no idea. We haven't been back since, but we think about it often.
Makes 2 loaves 1/2 cup butter -softened 1/2 cup Splenda 1/2 cup brown sugar 2 eggs 1 tsp vanilla 2 cups all purpose flour 1/2 cup coconut flour 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1/4 cup cocoa powder 1 tsp red food coloring How to Make Red Velvet Banana Bread: Preheat oven to 350 degrees. In a stand mixer, add the 3 peeled bananas. Blend on low speed until the bananas are mushed. Add the butter, splenda, and brown sugar mix for 1 minute. Add in the eggs and vanilla, mix just until combined. Next add the flour, coconut flour, baking powder, baking soda and salt. Mix on low so the flour does not spill. Slowly add the cocoa powder and red food coloring to avoid the cocoa going everywhere when starting the mixer. You may need to scrape the sides down then mix again. Spray 2 bread pans with cooking spray (mine are the size 9x5x2.5), add batter equally to each pan. Bake for 35-40 minutes, every oven is different. I cooked mine for 37 minutes! Let cool for 5-10 minutes.