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Funfetti Whole Wheat Banana Bread

Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Snack
Cuisine American
Servings 8 servings

Equipment

  • 1 standard loaf pan

Ingredients
  

  • 1 1/2 cups mashed overripe banana about 3 medium bananas
  • 2 large eggs
  • 1/3 cup neutral oil (avocado, vegetable, melted coconut)
  • 1/3 cup maple syrup or brown sugar can reduce to 1/4 cup for less sweet bread
  • 1/2 cup plain yogurt (whole milk or 2% works best) regular or Greek-style
  • 1 Tbsp vanilla extract
  • 1/4 tsp almond extract (optional)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups white whole wheat flour, regular whole wheat flour, or all-purpose flour
  • 1/3 cup rainbow sprinkles see note

Instructions
 

  • Preheat oven to 350 degrees. Grease an 9-by-5 inch loaf pan (or similar size). I like to add a parchment paper "sling' across the pan so the bread is easy to remove after baking.
  • In a large bowl, mix mashed banana, eggs, oil, maple syrup, and yogurt, vanilla, and almond extract, if using, until well combined.
  • Stir in the baking powder, baking soda, and salt. Add the flour and mix until almost combined. Add half of the sprinkles then continue to stir until everything is just combined.
  • Pour the batter into your prepared loaf pan. Top with the remaining sprinkles.
  • Bake the loaf until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
  • Allow the loaf to cool at least 20 to 30 minutes before slicing. Store at room temperature for a day, in the fridge for 5 days, or freeze, well wrapped, for 2 months.

Notes

Depending on what type of sprinkles you use, they may "disappear" into the batter after baking. Especially dye-free or natural sprinkles will lose their color. However, the sprinkles on top of the loaf will remain colorful, so make sure to put a lot on the top before baking.
Keyword banana bread, funfetti, healthy banana bread, whole wheat