Slices of Funfetti Banana Bread

Funfetti Banana Bread (Vegan Gluten-Free)

This Funfetti Banana Bread is such a delicious banana bread packed with lots of sprinkles and spread with fluffy vanilla buttercream. Top the cake with some Funfetti Protein Cookie Dough Balls for a fun celebration cake that’s vegan and gluten-free.

It’s my birthday today and what better way to celebrate than with the ultimate birthday cake! Last year I made a really exciting a pinata-style Birthday Cake Banana Bread and this time, I kept to the sprinkle theme in a different way. It is such a fun cake, easy to prepare in one bowl and so fun to decorate.

Funfetti Banana Bread on a wooden cake stand with flowers
Funfetti Banana Bread

How special is this Funfetti Banana Bread?

This one is really special to me and we all loved it at home, it’s:

  • Moist, fluffy and tender
  • Banana-y and vanilla-y
  • Easy to prepare in one bowl
  • Quick to make
  • Fun to decorate with melt-in-your-mouth delicious vanilla frosting
  • Packed with so many fun sprinkles
  • Great for easy bake or for show stopping celebration cakes
  • Naturally vegan, gluten-free and nut-free

If you are already to make this cake, skip ahead to the recipe card, or let’s first discuss the recipe in more detail.

Lifting a slice out of Funfetti Banana Bread
Funfetti Banana Bread

What ingredients do I need?

The recipe for this Funfetti Banana Bread is easy and comes together in one bowl:

  • Ripe banana: the riper the better as they are softer and sweeter. Always weigh your bananas before using them.
  • Thick dairy-free yoghurt: I always use Cocos Organic coconut yoghurt as it’s so thick and creamy. You can use other Greek-style yoghurts here, and it adds moisture and also fat to the loaf to keep it light and moist. Either original or vanilla are great for this loaf.
  • Sunflower or coconut oil: I prefer sunflower oil but you can use melted and cooled coconut oil (it’s important to cool it slightly so that it doesn’t solidify as soon as it meets the colder ingredients).
  • Plant based milk: any milk will work like oat, almond, coconut or soya milk.
  • Caster or coconut sugar: I love the taste of coconut sugar but for a lighter coloured cake, you can use caster sugar or even golden caster sugar.
  • Lemon juice: this reacts with the milk to curdle and form a buttermilk which helps to bind the batter. You can swap this for apple cider vinegar, too.
  • Vanilla essence: for the lovely vanilla cake-like flavour.
  • Plain or GF flour: this keeps the loaf light and moist. If using GF flour make sure it’s a recommended 1:1 baking blend with xanthan gum (or add your own) or use half white half buckwheat flour, too. You could also use all spelt flour.
  • Baking powder and bicarbonate of soda: for the rise.
  • Salt: to bring the flavours together.
  • Sprinkles: the key ingredient to make this Funfetti Banana Bread! Make sure they are vegan and gluten-free as needed. See the note on sprinkles below.
  • Funfetti Protein Cookie Dough Balls: use this recipe to make the delicious balls for decorating this cake.
Cut open Funfetti Banana Bread
Funfetti Banana Bread
A slice of Funfetti Banana Bread with sprinkle buttercream
Funfetti Banana Bread

How do I make this Funfetti Banana Bread?

This bread is really easy to make in one bowl in a few steps:

  • Mash the banana: till smooth and no lumps remain.
  • Add in all the wet ingredients: and whisk till smooth.
  • Sift in the dry ingredients: and whisk to a thick batter, with almost no specks of flour.
  • Add the sprinkles: and fold them in. Be careful to not overmix the batter.
  • Pour the batter in two 2 cake tins: and smooth over the tops.
  • Sprinkle over extra sprinkles: and bake for 30 minutes, until an inserted skewer comes out almost clean.
  • Allow to coo: in the tins for 10 minutes then remove from the tins to cool fully.
  • Make the buttercream: beat the butter then gradually beat in the vanilla, icing sugar and plant-based milk till light and fluffy.
  • Position one cake on a plate: and top with the buttercream.
  • Add on some sprinkles: and sandwich with the the cake.
  • Cover the second cake with buttercream: and more sprinkles.
  • Decorate with more buttercream and Funfetti Protein Cookie Dough Balls: and allow to chill for 10 minutes in the fridge.
  • Cut a big slice: and enjoy.
A fork with a slice of Funfetti Banana Bread on a small plate
Funfetti Banana Bread

What are the best sprinkles to use?

I did have some trouble with the sprinkles as I usually got for natural sprinkles which bleed their colour ore easily in wet batters and mixers (especially when baked). The jimmies (or strands) tend to hold well to baking and the confetti (circles) tend to be coloured all the way through so they last better when baked. The pearls (larger circles) tend to bleed easily as they are only coloured on the outside. So, if you want to use natural sprinkles, like me, you will lose some colour as they bake, but the sprinkles on top remain strongly coloured and all the sprinkles that decorate the Funfetti Banana Bread make up for it. I used a few mixes from Baking Time Club (AMY20 saves you 20% off everything) and they only use vegan, gluten-free ingredients.

Can I make this into a loaf instead?

Yes, this two-tier cake is a 6-inch bake so it can also be made into one regular (9×5-inch) loaf pan, you will bake it for slightly longer and only need half the amount of frosting as detailed below.

How long does this banana bread last?

This lasted less than 24 hours which is not uncommon for banana bread in my house, but it will keep for 2-3 days in a sealed container at room temperature or for 3-5 days in the fridge. I put my leftovers in the fridge overnight and leave them at room temperature in the day. You can freeze unfrosted cakes/loaves for 1 month, too, and allow to defrost at room temperature.

A slice of Funfetti Banana Bread on a plate
Funfetti Banana Bread

I love banana bread and cakes, what other recipes can I make?

I really hope you will love this celebratory Funfetti Banana Bread and for more ideas, how about my:

Funfetti Banana Bread (Vegan Gluten-Free)

  • Servings: 10
  • Difficulty: easy
  • Print

This Funfetti Banana Bread is such a delicious banana bread packed with lots of sprinkles and spread with fluffy vanilla buttercream. Top the cake with some Funfetti Protein Cookie Dough Balls for a fun celebration cake that’s vegan and gluten-free.

Ingredients

    For the Banana Bread:
  • 3 ripe bananas (350g weight)
  • 60g thick dairy-free yoghurt e.g. coconut
  • 2 tbsp (30ml) sunflower or melted and cooled coconut oil
  • 3 tbsp (45ml) plant-based milk
  • 75g caster or coconut sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla essence
  • 250g plain or GF plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • A pinch of salt
  • 4 tbsp vegan sprinkles, divided
  • For the Frosting:
  • 100g vegan butter, softened
  • ½ tsp vanilla essence
  • 250g icing sugar
  • 2 tbsp aquafaba or plant-based milk
  • To Decorate:
  • 4-6 Funfetti Protein Cookie Dough Balls
  • Extra sprinkles

Directions

  1. Preheat the oven to 160Fan/180*C and line two 6-inch cake tins with parchment paper. Or use one 9×5-inch loaf tin.
  2. Mash the bananas well and transfer to a mixing bowl. Whisk in the yoghurt, oil, milk, sugar, lemon juice and vanilla till smooth.
  3. Sift in the flour, baking powder and bicarbonate of soda and add the salt. Whisk to a smooth thick batter with almost no specks of flour.
  4. Pour in 3 tbsp of sprinkles and fold in. Divide between the two cake tins (or into one loaf tin) and smooth over the top. Sprinkle over the remaining sprinkles.
  5. Bake for 30-35 mins for the cakes or 45-50 minutes for the loaf. The sponges will be golden and risen and an inserted skewer comes out mainly clean.
  6. Cool for 10 minutes then lift out to cool fully on a wire rack.
  7. Make the buttercream by beating the softened butter for 1 minute till fluffy with a handheld or freestanding electric mixer. Gradually beat in the vanilla, icing sugar and aquafaba or milk and beat for 2-3 minutes till luscious and light.
  8. If making the two-tier cake, transfer 100g of buttercream to a piping bag with a star-shaped nozzle and slice off the tops of the cakes if they have domed slightly. Place one cake on a serving plate and spread with half of the buttercream. Add on some sprinkles, top with the other cake and spread over the remaining frosting. Add more sprinkles and arrange a few Funfetti Protein Cookie Dough Balls on top. Pipe the frosting between the balls.
  9. If making a loaf cake, ½ this amount of buttercream and no need to save any for piping. Spread over the cooled load and add the sprinkles and Funfetti Protein Cookie Dough Balls.
  10. Chill for 10 minutes to set the buttercream then slice and enjoy. Store leftovers for 2-3 days in a sealed container or for 3-5 days in the fridge. You can freeze unfrosted sponges for 1 month and allow to defrost at room temperature before decorating.
Slices of Funfetti Banana Bread
Funfetti Banana Bread

I look forward to hearing what you think of this Funfetti Banana Bread so please let me know in the comments below. If you do make this banana bread, I’d love to see so please tag me in your bakes, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With funfetti birthday love x

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