Hey there! It’s Mandy from Mandy’s Recipe Box and I have the easiest recipe you will see. There’s only 5 ingredients in this Red Velvet Banana Bread. It turns out so soft, moist and cake-like. And the chocolate red velvet flavor goes perfectly with the bananas. With Valentine’s Day next month, this is a great treat to make for your loved ones. You could make mini loaves and give them to your kids’ teachers or friends.

You can also add in chocolate chips or drizzle a yummy white glaze on top. I love it just the way it is. And a trick to cutting it, or any quick bread: sometimes it gets a crust on top that’s hard to cut through without breaking the slices into pieces. Just place the cooled loaf into a gallon sized ziploc bag or wrap in plastic wrap and let it sit overnight. The next day, it will cut like a dream. Perfect slices every time!

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Red Velvet Banana Bread

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 1 loaf

Author Mandy Bird

Ingredients

• 1 box red velvet cake mix
• 3 very ripe bananas
• 1/2 cup butter melted
• 2 Tbsp. buttermilk
• 2 eggs

Instructions

• Preheat oven to 350 degrees F.
• Beat the ripe bananas until "soupy".
• Add the melted butter and mix again.
• Pour the dry cake mix on top to create a barrier for the eggs.
• Add the eggs and buttermilk.
• Mix all together until smooth.
• Pour into a greased loaf pan and bake 45-50 minutes until done.

Be sure to check out these other banana recipes:

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Seven years ago, my hubby and I did away with buying Christmas presents for our six children. We had spent months trying to come up with gifts that weren’t: #1 – a waste of money and #2 – a gift just because we needed to have stuff under the tree. So we just stopped buying it all.

Now before you go all commando in the comments below, you have to understand what we do instead of gifts. While we may not need anymore “stuff” under the Christmas tree, we desperately need more time together as a family. So, we take that money we would have spent on “stuff” and go on a great family vacation instead. We are now making memories that will last a lifetime, which is especially important considering how fast my children are growing up and leaving home.

Since we could never afford a vacation over Christmas break, we pull our kiddos out of school and go in January or February. This year we are headed on a cruise across the gorgeous Caribbean. With the miserable cold we’ve been having in Minnesota, this vacation can not come soon enough!

I am so obsessed with getting on this boat and away from the cold that it is even coming out in my baking! This Pineapple Coconut Banana Bread is perfectly tropical and helps me visualize what it will be like sitting on my balcony watching the gorgeous blue water go by. Maybe it can help you escape a little bit too

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Pineapple Banana Bread

Ingredients

• 1/2 C oil
• 1 C sugar
• 2 eggs
• 1/2 C mashed banana about 2 medium bananas
• 1/3 C crushed pineapple drained
• 1/2 C shredded coconut
• 2 C flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions

• Heat oven to 325 degrees.
• In a medium bowl, whisk together the oil, sugar and eggs until smooth. Add the banana, pineapple and coconut and whisk well.
• Add the dry ingredients and using a rubber spatula, gently fold together the flour into the batter. You want to leave a few streaks of flour and be sure you do not over mix!
• Grease an 8x4" bread pan and pour the batter into it.
• Bake for 65-70 minutes until he top springs back when touched.
• Remove from the pan and allow to cool completely. Bread is best if it has the chance to sit overnight wrapped in plastic wrap.

Follow Carole from My Kitchen Escapades on Pinterest, Twitter, Instagram or Facebook!

Thanks Carole! This sounds delicious!

This amazing post can also be found on Whipperberry!

The post Pineapple Coconut Banana Bread appeared first on TGIF - This Grandma is Fun.

Yummy breakfast recipes caught our eyes this week.  It’s always fun to host a brunch party, right?  You’ll definitely want to pin these recipes for the next brunch you host.  And since school days are right around the corner, we’ve included some super healthy options in the lineup that you can use to start the morning off right for your family.  Enjoy these 13 Breakfast & Brunch Recipes.

Blueberry Zucchini Bread with Kefir from Upstate Ramblings

Cinnamon Cream Cheese Pastry Puffs from Tastes of Lizzy T

Low Sugar Coffee Cake from Life In My Empty Nest

Prosciutto Wrapped Melon from The Coconut Head’s Survival Guide

Pumpkin Cinnamon Waffles from A Mom’s Take

Quick Kefir Pancakes from Munchkin Time

Rice Cooker Hard Boiled Eggs from Frugal in Florida

Slow Cooker Pancakes from The Sassy Slow Cooker

Strawberries and Cream Scones from Simply Suzanne’s

Streusel Topped Banana Bread from This Silly Girl’s Life

Whole Grain Blueberry Muffins from Practically Poppy

Ooey Gooey Whole Wheat Cinnamon Rolls from Almost Supermom

Morning Glory Whole Wheat Pancakes from Food Faith Fitness
 Thanks again for sharing your projects and recipes with us during Super Saturday #54!  We hope you were as inspired by these featured links as we were.   Please come back  for our next Super Saturday Link Party, starting at 7 P.M. EST on Friday night!  And keep an eye on your social media over the weekend, too.  We like to showcase links that catch our eye during the party via Facebook, Twitter, and Google+.  You might see your links featured there!

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