Red Velvet Chocolate Chip Banana Bread

11 Replies

I’m a big banana bread fan and I like making different variations of it. So I thought I would try a Red Velvet version! I usually make Red Velvet goodies around Valentine’s Day and Christmas, so this is a perfect treat for this time of year.

This Red Velvet Chocolate Chip Banana Bread has a rich red color, a mild banana flavor, and lots of semi-sweet mini chocolate chips! The bananas make it good and moist and the chocolate chips make it more like a light desert than a quick bread. I like how this quick bread rises nicely and it looks great sprinkled with some powdered sugar on top. If you want to turn this into a simple but rich dessert, serve each slice with a scoop of ice cream and some hot fudge drizzled over it!

Red Velvet Chocolate Chip Banana Bread

  • Servings: 8-10
  • Difficulty: easy
  • Print

RED VELVET CHOCOLATE CHIP BANANA BREAD by NancyC

Makes a 9×5″ loaf                                     Red Velvet Chocolate Chip Banana Bread @ NancyC

  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon pure vanilla extract
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1 Tablespoon plain or vanilla Greek yogurt
  • 1 Tablespoon red food coloring
  • 2 cups all-purpose unbleached flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 Tablespoons unsweetened cocoa powder
  • 1 cup mini semi-sweet chocolate chips
  • powdered sugar, for dusting

Preheat oven to 350˚F. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, cream butter, vanilla extract, and sugar until light and fluffy. Beat in eggs, then add mashed bananas and Greek yogurt, mixing everything together. Stir in the red food coloring, blending into the mixture well.

In medium bowl, blend flour, baking soda, salt, and unsweetened cocoa powder together. Add this flour mixture, half the mixture at a time, into the creamy butter/sugar/banana mixture, stirring until blended. Fold in the mini semi-sweet chocolate chips.

Pour or spoon mixture into prepared 9×5″ pan, spreading mixture evenly, and bake at 350˚ for 60 to 65 minutes, or until toothpick inserted in center comes out clean. Cool for 10 minutes, then remove from pan and cool completely on wire rack. Dust top of loaf with powdered sugar, if desired.

Recipe from NancyC | nancy-c.com

Are you a banana bread fan too? What’s your favorite “flavor”—or do you like regular banana bread the best?

Sharing at Weekend Potluck, Meal Plan Monday, Thursday Favorite Things, Full Plate Thursday, Hearth & Soul, Wonderful Wednesday, Mix it Up Monday, Silver Pennies Sundays, Happiness is Homemade, Foodie Friday, Inspire Me Monday.

11 thoughts on “Red Velvet Chocolate Chip Banana Bread”

  3. jenniferguerrero1

    Oh, that is sooooo pretty. Since it’s in loaf form, I can totally way with calling it Valentine’s Day breakfast, right? And banana bread? All of it! But my favorite is probably chocolate peanut butter banana bread. Too yummy!

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