This delicious loaf was a request from a follower and boy am I glad she requested it (THANK YOU!) I love baking up loaves, especially when it’s chilly outside, it’s the perfect little treat with a cup of tea 🙂 I find red velvet flavor interesting, it’s not too much different form regular cake or loaves, with exception to using buttermilk, cocoa powder and of coarse red food coloring.. The end result for this loaf was scrumptious!! The cream cheese icing finishes it off for the perfect sweet treat, you can leave the icing off to save a point but I mean, c’mon.. it’s cream cheese icing!! 😉 Makes 10 servings at 5 smart points each.
Red velvet banana bread with cream cheese icing
5SP blue, green & purple/3PP
Ingredients
- 1 egg
- 2 liquid egg whites, 1/4 cup
- 2 Tbsp sugar
- 1 tsp vanilla
- 1/2 cup low fat buttermilk, 1%
- 2 medium mashed banana's
- 1 3/4 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 Tbsp unsweetened cocoa powder
- 1 Tbsp red food coloring
- FOR THE ICING
- 1/4 cup softened light cream cheese
- 1/4 cup icing sugar, confectionery sugar
- 1/2 Tbsp light butter
- 1/2 tsp vanilla
Instructions
- Preheat oven to 350F, spray a regular sized loaf pan with non stick spray.
- In a bowl whisk your egg, egg whites and sugar together. Add in your buttermilk, mashed banana and vanilla. Mix well.
- Stir in your flour, cocoa powder, baking powder and soda. Then mix in your food coloring.
- Pour batter into loaf pan and bake in oven for approx 45-50 minutes.
- While loaf is baking mix up your icing, cream together your cream cheese, icing sugar, butter and vanilla. Chill icing in fridge. Each serving (with icing) is 5 smart points on all 3 MyWW programs or 3 points plus (old program) if you choose not to make the icing it will be 1 point less.
- Let loaf cool for at least an hour before icing, then cut into 10 pieces after you have iced the loaf, best stored in the fridge.
- Nutritional info per serving (not incl banana) Calories 127...Fat 2.4g..Sat fat 1.3g...Carbs 21.2g....Fiber 0.7g...Sugar 6g... Protein 4.1g..
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!
Yessss you did it! Oh my goodness, I can’t wait to make this! Thank you so much for sharing your recipes! Every one I’ve made has been a grand slam!
Hi Sarah, you are so welcome, I hope you love it as much a I did 🙂
What can you use instead of buttermilk?
you could try maybe 2%, I have always used buttermilk when I make it
I love your recipes!! I have only made a couple so far, but they all look amazing!!! I am just curious about the butter in the icing. What brand of butter do you use? I’m not sure I’ve ever seen a “light” butter before.
Hi Melissa, thanks, glad your enjoying the recipes, I am in Canada and we have a Gay Lea light butter spread, I would check with your butters and see, I bet there is a reduced fat one 🙂
I am so happy to discover your site.
Thank you, I’m happy you found me 🙂 hope you enjoy the recipes!
Sounds good but leave out the toxic food dyes! Your body should not have to process those chemicals, much better to avoid them when possible!