Banana Funfetti Traybake

This colourful Banana Funfetti Traybake is a fun and easy way of using up any over ripe bananas you might have isn your kitchen.
Banana Funfetti Traybake

You may have noticed that I have been a little quiet on the blogging front this month. It is simply because I have been taking an impromptu break while the boys have been off school, so that I can enjoy my time with them. Of course this is not always the case with the bickering , moaning and shouting that goes on – and that is just me LOL! Seriously though, the 4 weeks we have had have flown by, and with less than 2 weeks to go now until the new school year begins, I have not been in a hurry to get back to blogging.

However, since I returned from my holiday a couple of weeks ago, I have been busy baking to give me a head start once my blogging mojo returns and the school week does. Hence,  I decided that with the weather being a bit ‘meh’ today,  and while the boys are busy playing upstairs, I would get a recipe posted. 

This Banana Funfetti Traybake was a spur of the moment bake last week the I had some over ripe bananas to use up. Completely made up with regards to its ‘funfetti’ part, when I featured a photo of this traybake on my instagram it was really well received and despite having only taken one photo of it with my phone, I thought I would write a blog post around it anyway. After all, less is more so maybe a single photo is just enough sometimes.

Here is the recipe: 

Banana Funfetti Traybake
Cook time
Total time
Serves: 16
  • 200ml olive oil
  • 150g caster sugar
  • 4 eggs
  • ½ tsp bicarbonate of soda
  • 1 tsp vanilla essence/extract
  • 200g self raising flour
  • 2 over ripe bananas, mashed
  • edible sprinkles
  • *decoration*
  • 150g milk chocolate
  • edible sprinkles
  1. Pre heat the oven to 180C/160C fan/gas 4
  2. Grease and line a brownie tin (approx 20cm x 20cm square)
  3. Beat the oil and sugar together for a few minutes and then add the mashed banana and beat well for the same amount of time again
  4. Add the eggs and the vanilla and beat well.
  5. Beat in the flour and the bicarbonate of soda until the mixture is smooth and thick and then lightly stir in about ½ tub of the sprinkles
  6. Pour into your prepared cake tin
  7. Bake in the oven for 25-35 minutes until cooked right through
  8. Once your cake is completely cold, remove and then top with the melted chocolate and more sprinkles.
  9. Leave to set in a. cool place and then cut into squares and enjoy.
  10. These will keep for up to 5 days in a cool place in a tub/tin with a lid.



2 comments / Add your comment below

  1. This really looks amazing, and those flavours. I love bananas in tray bakes, bulks up without adding a lot of calories, that means that I can eat a bit more and still be ok. 🙂

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