Funfetti Banana Bread (Gluten-Free, Vegan)
Funfetti Banana Bread is the perfect way to celebrate! Full of fun and sprinkles, this birthday cake banana bread recipe is gluten-free, vegan, and allergy-free! Moist, fluffy, and delicious, this naturally sweet loaf is just as quick and easy as the classic, with less than 10 ingredients and freezer-friendly, it's kid-friendly and perfect for a festive breakfast, dessert, or snack!
- Prep Time: 5 Minutes
- Cook Time: 40 Minutes
- Total Time: 45 minutes
- Yield: 1 8x4 Loaf 1x
- Category: Dessert, Breakfast, Snack
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 2 Cups Gluten-Free All-Purpose Flour
- 2 Tsp Baking Powder
- ½ Tsp Baking Soda
- ¼ Tsp Salt
- 1/3 Cup Granulated Sweetener (or preferred granulated sugar)
- 2 TB Brown Sugar Sweetener (or preferred light brown sugar)
- 3 Ripe Bananas (1 ½ Cups mashed)
- 1/2 Cup Neutral Flavor Oil
- 2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1/3 to 1/2 Cup Allergen-Free Rainbow Sprinkles
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine all the dry ingredients, flour, baking powder, baking soda, salt, granulated sweetener, and brown sugar. Whisk together until smooth. Don't add the sprinkles in yet.
- Mash the ripe bananas in a bowl (mostly smooth, a few lumps are fine), then add the vanilla and oil and mix the wet ingredients together.
- Add the wet ingredients to the whisked dry ingredients and mix the batter together until thick and combined (careful not to overmix).
- Now gently fold in the rainbow sprinkles. Start with adding 1/3 cup, add more if needed, and save some for sprinkling over the top before baking.
- Line an 8x4 loaf pan with parchment paper or grease the pan very well with oil. Pour the batter into the prepared loaf pan evenly, and smooth out the top. Add a few extra sprinkles to the top of the batter, if desired.
- Bake the loaf in the oven for 40-50 minutes, just until a toothpick or metal cake tester comes out mostly clean.
- Remove the banana bread from the oven and allow it to cool for a about 5 minutes in the pan before using the edges of the parchment paper to lift out the loaf and place it on a wire rack to cool completely before slicing and serving.
Notes
- Make-Ahead: To bake the bread ahead of time, let it cool to room temperature before storing it in an airtight container for 3-4 days, un-sliced, at room temperature, or chilled in the fridge for up to 7 days. Include a paper towel sheet in the container to prevent excess moisture from accumulating on the outside of the loaf.
- Leftovers: To store leftovers, store the unsliced portion of the bread in an airtight container for 3-4 days at room temperature or about 7 days in the fridge.
- Freezing: You can freeze the bread by slicing the loaf, but keeping it together in one form (you can also freeze an entire uncut loaf). Wrap the entire loaf in plastic wrap, then foil, before storing in a freezer-safe storage bag for 6-8 months.
- To Thaw: Thaw the frozen loaf in the fridge overnight, before unwrapping and bringing it to room temperature. You can eat this banana bread chilled, at room temperature, or warmed in the oven or microwave!
Nutrition
- Serving Size: 1/8 Loaf
