Red Velvet Banana Bread


Red Velvet Banana Bread

Its almost Valentine’s day, and we all need something fun in our lives! This banana bread is so easy and delicious!

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 date was going to iFly indoor skydiving. Oh my gosh it was so fun! Then we grabbed dinner at this amazing sushi restaurant called Tona! Oh its just one of the best sushi restaurants in Utah, and we had no idea haha! I would love to know if you guys are doing anything fun this year?

Serves: 2 loaves

Prep Time; 8 minutes

Cook Time: 37 minutes

Total Time: 45 minutes

Ingredients to make Red Velvet Banana Bread:

3 ripe bananas

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.


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