Funfetti Banana Bread

Quick, easy, and so fun! This Funfetti Banana Bread loaded with colorful sprinkles and banana goodness!

Colorful sprinkles double the fun of baking! Banana bread is so easy to make and a great way to use overripe bananas. There are so many different variations of banana bread you could try (like this Moist Marbled Banana Bread). This time, I decided to go for a slightly more colorful version by adding a handful of sprinkles, which make this Funfetti Banana Bread all the more special and fun!

Banana bread should be moist and loaded with banana flavor and the key to making super moist banana bread is using those overripe bananas - the darker and "uglier" they are, the better, (but more on that later).

Jump to:

• Ingredients and Variations
• How to Make Funfetti Banana Bread
• FAQs
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• Funfetti Banana Bread

Ingredients and Variations

Bananas - You will need 3 large overripe bananas for this banana funfetti loaf. Remember, the more ripe they are, the better. These need to be mashed (either using the electric mixer, a fork, or a potato masher).

Flour - Use all-purpose or cake flour. Ideally, weigh your flour using digital kitchen scales for accuracy.

Sugar - Although I used granulated sugar, you can also use light brown sugar here - whatever is available to you. You won't need a whole cup here because the overripe bananas already provide lots of sweetness!

Butter - Use melted unsalted butter.

Flavorings - For flavorings, I used vanilla extract and the usual pinch of salt.

Egg - For binding, structure, and a cake-like texture. You will need 1 egg for this banana bread.

Raising agent - You will need just ½ a teaspoon of baking soda.

Funfetti - Also known as sprinkles or confetti. For best results, use bake-safe sprinkles such as "jimmies" or "quins". Avoid using "nonpareil" type sprinkles as these will bleed their colors into the batter (refer to FAQs for more on this).

How to Make Funfetti Banana Bread

1. Sift and mix your dry ingredients and set aside (flour, salt, baking soda).
2. Place melted butter and sugar in a bowl of a stand mixer fitted with the paddle attachment and mix until combined.
3. Add egg and vanilla extract and mix for 1-2 minutes.
4. Mash the bananas: You can do this using a fork, a potato masher, or a stand mixer). Add mashed bananas to butter mixture and mix for another minute.
5. Slowly add the dry ingredients and mix until just combined. Do not over-mix.
6. Fold in funfetti using a spatula.
7. Pour batter into a lined loaf tin and bake in a preheated oven for 45-55 minutes or until a skewer inserted into the center comes out clean.
8. Cool for 5-10 minutes in the loaf tin, then transfer to a cooling rack to cool completely, and serve!

FAQs

How Can I Store Banana Bread?

Store this funfetti banana bread in an airtight container at room temperature for 2-3 days.

Can I Freeze Leftover Banana Bread?

Yes, leftover confetti banana bread freezes wonderfully! Make sure to cool down the cake completely before freezing. Simply wrap the banana bread (sliced or whole) in plastic (cling-film) wrap, followed by a layer of aluminium foil, and freeze for up to 2 months. Thaw the cake overnight in the fridge before serving.

What type of Banana Should I Use for this Bread?

The key to super moist and sweet banana bread is to use dark and ugly overripe bananas. In fact, banana bread is great to make to avoid wasting those leftover overripe bananas.

When bananas ripen, the starch they contain turns into sugar, which is what makes a banana cake/bread sweet and moist. So do not be afraid to use those bananas with dark sports or skin for this recipe!

What Can I do If I don't Have Overripe Bananas?

Not an issue! If you have regular bananas which aren't yet overripe, simply peel them, place them on a baking sheet lined with parchment paper and pop them in the oven at 300F (150°C) for 15-20 minutes. Then, go ahead and mash them up as usual.

What Kind of Funfetti Should I Use?

For best results, use bake-safe sprinkles for baking. Sprinkles or funfetti which are not bake-safe may "bleed" during baking and will loose their color after some time. Avoid using non-pareils (the little ball type) as they tend to lose their color the most.

My personal favourites when baking are "vermicelli" (long and thin) type sprinkles and bake-safe quins (or sequins, the round colorful type). Quins do tend to remain slightly crunchy after baking, so if you're ok with that, these will be so eye-catching, especially for kids.

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