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 bomb.com

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.

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!

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

Servings

8

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

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

Ingredients

• 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

Directions

• 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!