Funfetti Banana Bread
With a generous coating of vegan cream cheese icing and funfetti sprinkles, this is sure to impress!
Flax eggs, plant milk and vegan butter are used in the recipe making it totally dairy-free and vegan.
This Funfetti Banana Bread will give you a reason to celebrate! Get the recipe below!
Slice it up, dig in and enjoy!
2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)⠀
1 cup Let’s Do Organic Banana Flour
1/2 cup Let’s Do Organic Tapioca Starch⠀
1 teaspoon baking soda⠀
1 teaspoon baking powder⠀
1/2 teaspoon cinnamon⠀
2 bananas, ripe and smashed with a fork⠀
1/2 cup plant milk ⠀
1/2 teaspoon pure vanilla extract⠀
1/2 cup maple syrup⠀
1/4 cup peanut butter/sunflower seed butter (can use other nut butter if desired)⠀
Cream Cheese Icing⠀
1/2 cup vegan cream cheese⠀
1/2 cup vegan butter, softened⠀
2 cups powdered sugar⠀
Preheat your oven to 350 degrees F. Combine the flaxseed meal and water in a small bowl and set aside. In a large bowl, whisk together all the dry ingredients. In a separate bowl, combine the mashed bananas, plant milk, maple syrup, nut/seed butter, and flax eggs. Pour the wet ingredients into the dry and stir to combine. Don’t over mix. Pour the batter into a greased loaf pan and bake for 50-60 minutes, until a toothpick comes out clean and the top of the bread is nice and golden. To make the icing beat the softened butter and cream cheese together until smooth, then add the powdered sugar a little bit at at time until the icing forms. Allow the banana bread to cool completely before icing. Store covered on your counter for up to 3 days.