This super easy Funfetti Banana Bread recipe is light, fluffy, and packed with colourful sprinkles. Made in a just one bowl, this simple recipe is perfect for using up overripe bananas.
If you ask us, adding sprinkles to just about anything makes it instantly better. Banana bread is no exception. We took our classic banana bread recipe and gave it a funfetti twist for an instant mood boost. Made in just one bowl, this super simple banana bread recipe is perfect when you’re craving a classic with a little extra sweetness. With just a handful of ingredients, enjoy freshly baked banana bread in no time.
Soft and pillow-y on the inside and golden and crunchy on the outside – it’s the best of both worlds. The addition of colourful sprinkles on top provides the perfect crunchy, yet sweet topping for this delicious dessert.
Why you’ll love this recipe:
- Quick and easy with minimal ingredients.
- Made in just one bowl for easy clean-up.
- Sprinkles. Sprinkles. Sprinkles.
Top tips for making banana bread:
- Use overripe bananas. The key to a great banana bread is bananas that are VERY overripe. We’re talking almost entirely brown. There should be very few, if any, yellow patches visible.
- Use an electric mixer. Most people will tell you to mash bananas with a fork or potato masher but we say use an electric hand mixer. It gets the bananas super smooth and creamy and mashes them in just seconds.
- Don’t overmix the dough. Overworking flour develops gluten and can result in tough and chewy texture, which we don’t want that for our banana bread. When adding the dry ingredients we recommend switching to a spatula and folding in the flour until no more dry flour is visible.
- There’s no such thing as too many sprinkles. We fold sprinkles into our dough and sprinkle more on top for a crunchy and colourful appearance. We have a measurement in this recipe as a guideline, but we say measure with your heart.
- Fill the pan. We love a large and tall banana bread with that classic loaf shape. To achieve this we fill our 8.5″Wx4.5″Dx2.75″H loaf pan about 3/4 full.
- Test doneness. There’s nothing worse than slicing into a banana bread loaf and discovering it’s under baked in the centre. To test doneness we insert a toothpick or wood skewer in the center, if it comes out clean it’s ready! We also like to gently press on the top, if it bounces back it’s fully baked. Finally, aroma is also a great sign of doneness. When your home is filled with a rich banana bread aroma it’s time to test.
- Let cool completely. Before slicing, let the loaf come to room temperature. This will make it much easier to slice.
- Overripe Bananas – As bananas ripen they get sweeter, so a banana that is completely brown is as sweet as it can get. These bananas make the best banana bread texture and flavour!
- Sparkling Water – Instead of eggs we use sparkling water in this recipe to get a soft and fluffy texture. We have also made this recipe using non-dairy yogurt instead of sparkling water if you prefer.
- Vegetable Oil – Use a neutral tasting oil as to not overpower the flavour of the loaf. We like to use vegetable oil for this recipe.
- Non-Dairy Milk – We opt for soy milk for this recipe, but any non-dairy milk should work.
- All-Purpose Flour – We use No Name Unbleached All-Purpose Flour for this recipe and highly recommend it.
- Coarse Sugar – For a crunchy topping we sprinkle coarse sugar over the top before baking.
- Sprinkles – We use a classic colourful sprinkle blend for this recipe, but you can use your any of your favourite varieties. The most important thing here is that it’s vegan, as not all sprinkles are vegan friendly. We like getting sprinkles from Sweetapolita as they have a large selection of vegan-friendly options.
What if my bananas are not ripe enough?
You have two options if you want to wait for recommended ripeness; wait a little longer or quicken the ripening process. To ripen bananas in a pinch we place them on a baking sheet and bake them in a oven preheat to 250F until browned. It should take about 10-30 minutes depending on how ripe the bananas are to begin with. However we have also made this recipe before they were fully overripe and it was almost as delicious!
What if I don’t have an electric mixer?
You can use a whisk or a fork, you’ll just get an extra arm workout. Use whatever is easiest to get the bananas to a smooth and creamy consistency.
Can you freeze banana bread?
Yes! We recommend freezing it in slices as it will be easier to thaw and enjoy later. Just slice the loaf and freeze in an airtight container.
Other vegan loaf recipe you’ll love:
- Chocolate Marbled Banana Bread
- Vegan Gingerbread Loaf
- Vegan Cinnamon Roll Loaf
- Vegan Apple Fritter Loaf
- Vegan Pumpkin Loaf with Pecans
How to make Vegan Funfetti Banana Bread:
Vegan Funfetti Banana Bread
- 300 g overripe bananas
- 1 cup sparkling water
- ¾ cup vegetable oil
- 125 g (⁓⅔ cup) brown sugar
- 5 tbsp non-dairy milk
- 1 tbsp vanilla extract
- ½ tsp almond extract
- 450 g (3¾ cup) all-purpose flour
- 8 g (1¼ tsp) baking soda
- 12½ g (2½ tsp) baking powder
- pinch salt
- ¼ Cup sprinkles, + more for topping
- Preheat oven to 350°F. Prepare a loaf pan with non-stick spray and parchment paper to make removing the loaf easy. Set aside.
- In a large bowl add bananas and using an electric hand mixer blend until smooth. Add sparkling water, vegetable oil. brown sugar, non-dairy milk, vanilla extract, and almond extract – mix until combined.
- To the wet ingredients add all-purpose flour, baking soda, baking powder, and salt. Combine with the electric hand mixer until no dry flour remains. Fold sprinkles into the batter. Careful not to overmix.
- Pour the batter into the prepared baking pan and spread evenly into each corner. Top with a generous amount of sprinkles.
- Bake in preheated oven for 55-70 minutes or until a wooden skewer comes out clean when you poke it through the centre.
- Allow to cool completely before removing from the baking pan and slicing.
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