Birthday Cake Banana Bread

birthday cake banana bread

Are we still as obsessed with banana bread as much as we were back in April during the start of quarantine? I definitely still am, and hope you all are too, because we have a new loaf in town. Introducing the newest banana bread to the something nutritious fam, Birthday Cake Banana Bread!

A delicious gluten-free loaf filled with rainbow sprinkles and topped with a light sugar icing. It’s the perfect way to use up your ripe bananas, and lets face it, sprinkles on anything is the

birthday cake banana bread

This loaf was a complete accident. I intended on making my original banana bread recipe with my ripe bananas. But then I thought- how could I change things up so that it’s different from my other banana breads from the blog.

I peaked into the pantry and saw some sprinkles lying around, and it was a match made in heaven.

birthday cake banana bread

You’ll need just a few ingredients for this loaf, most of which I always stock my pantry with!

  1. Overly ripe bananas- the more spots the better.
  2. Eggs
  3. Pure maple syrup or honey
  4. Melted coconut oil
  5. Almond flour, I prefer mine to be super fine.
  6. Oat flour, I prefer store-bought. If you don’t have any, you can blend your oats in a blender until fine like flour!
  7. Vanilla extract
  8. Baking soda
  9. Sprinkles- preferable naturally colored ones, but for this loaf I used what I had in the pantry.

Top it off with a light icing and you’re left with a delicious, gluten-free & dairy-free banana bread that’s fun for all!

birthday cake banana bread

Once you’ve tried this one, be sure to check out some of my other banana breads!

Gluten-free Chocolate Chip Walnut Banana Bread

Vegan Marbled Banana Bread

Cinnamon Swirl Banana Bread

Funfetti Banana Bread

5 from 2 votes
Course: baked good


Prep time


Cooking time


Total time



You can swap the powdered sugar for powdered monk fruit for a lower sugar option.


  • 1 + 1/3 cup almond flour

  • 1/3 cup oat flour

  • 2 eggs

  • 2 large bananas, mashed

  • 1/3 cup honey or pure maple syrup

  • 1/4 cup melted coconut oil

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp vanilla extract

  • 1/3 cup sprinkles

  • Icing
  • 2-3 tbsp powdered sugar

  • 1 tsp non-dairy milk


  • Preheat oven to 350 F.
  • In a medium sized bowl, whisk together the bananas, eggs, coconut oil, honey and vanilla.
  • Mix in the almond flour, oat flour, baking soda, baking powder and sprinkles. Stir together until well combined.
  • Pour the batter into a parchment lined 9 x 5 loaf pan.
  • Bake for 40 minutes, or until the edges start to brown and a toothpick comes out clean.
  • Let cool for 10-15 minutes. Mix the icing ingredients together until thick, and drizzle over the bread.
  • Keep refrigerated for 2 weeks, or store on the counter if your kitchen is cool for up to 1 week. Leftovers can be frozen for up to 3 months.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. This was so yum! Swapped applesauce for coconut oil. Turned out great! Sprinkles were a fun change. Thanks 🙂

Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.