Red Velvet Banana Bread with White Chocolate Cream Cheese Glaze
February 14, 2018 by Nicole Collins
Happy Valentine’s Day!!
This year sure is moving right along, isn’t it? Fine by me! As long as time slows down once we hit the warm weather months…
Today we’re bringing things around full circle.
Back in August, we celebrated Half Valentine’s Day with this Chocolate Covered Strawberry Banana Bread. And, it sure was YUMMY!
So today, I figured everyone is probably at the point where they’re over eating healthy and they’re thinking “maybe next year” on the weight loss resolution. Which means, there must be a pile of good intentioned overripe bananas that never met their healthy destinies that are literally dying to be used.
So, why not bake some more banana bread!
We’re using the same little cheat that we used with our Chocolate Covered Strawberry Banana Bread, and taking a little help from the grocery store on this one.
Why not, right?
So today, it’s Red Velvet Banana Bread with White Chocolate Cream Cheese Icing!
Whew…that’s a mouthful.
Now listen up. I’m gonna need some help over the next 40 days. Because, today is not only Valentine’s Day. It’s also Ash Wednesday. Which means, today is the first day of Lent.
Last year was the first year I’d ever really given anything up for Lent, and I think it was really good for me. Though most people wouldn’t really call not eating potato chips sacrifice, I really appreciated not having something now, so I could really enjoy it and appreciate it later. So, I’m going at it again. This year, I’m giving up cookies AND chocolate.
And, it’s gonna be tough…
Since, this is my last hoorah with chocolate for a while, I figured I better hit it with double the force.
We start with a store bought red velvet cake mix, add some overripe mashed bananas, melted butter, and water, and we go to town mix mix mixing away. Bake it…done. It’s really too easy.
The icing is where it’s at though! White chocolate, heavy cream, and cream cheese get melted together to create this incredible luxurious, but not overly sweet, glaze for our cake. It’s out of this world!
The pretty sprinkles are just an added bonus on top, but why not? Now that I think about it, I probably should’ve crumbled some cookies on there too. Only the good stuff for the ones we love!
Speaking of love, I probably don’t tell you enough, but I really love you guys!
And, I apologize in advance for the extra whining you’re sure to endure while I’m on this chocolate and cookie cleanse. Insert “girl with her hands up” emoji here -->
Enjoy, and let’s bake!
Red Velvet Banana Bread with White Chocolate Cream Cheese Glaze Serves: 8-10 slices Print
For the Banana Bread:
1 ½ cups red velvet cake mix (from a boxed mix)
2 tbsp melted butter
3 very ripe bananas, mashed with a fork
¼ cup water
For the White Chocolate Cream Cheese Glaze:
1/3 cup white chocolate chips
1/8 cup heavy cream
2 oz cream cheese, softened
sprinkles for decorating, optional
Make the Banana Bread: Preheat oven to 350 degrees. Spray bottom and sides of a 9x5in loaf pan with cooking spray. In a mixing bowl, combine cake mix, butter, bananas, egg, and water. Stir with a spoon by hand until combined. Pour batter in to loaf pan. Bake for 50-55 minutes until a toothpick inserted in the center comes out clean. Allow to cool in pan for 5 minutes. Run a butter knife around the edges of the pan to loosen the bread. Remove from pan and transfer to a wire rack to cool completely.
Make the Glaze: Place white chocolate chips, cream cheese, and heavy cream in a microwave safe bowl. Microwave for 45 seconds. Stir until completely combined and smooth.
Pour glaze over top of cooled banana bread. Use a small offset spatula or butter knife to spread over surface, if necessary. Top with sprinkles, if desired. Allow glaze to set completely (about 1 hour) before cutting and serving. Store leftovers in the refrigerator.
*Super duper ripe bananas are best for banana bread. We're talking just about black peels and mushy on the inside. That is when they're the sweetest! The bananas should be almost like an applesauce texture when you're done mashing them with a fork.
*If your glaze mix is lumpy, you can run it through a fine mesh sieve to catch the pieces that won't melt in and get a nice smooth glaze.
*Place waxed paper, aluminum foil, or parchment paper under your cooling rack. That way, you can drizzle the glaze over the bread while it's still on the rack, and it'll be easy clean up.