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!
- Overly ripe bananas- the more spots the better.
- Eggs
- Pure maple syrup or honey
- Melted coconut oil
- Almond flour, I prefer mine to be super fine.
- Oat flour, I prefer store-bought. If you don’t have any, you can blend your oats in a blender until fine like flour!
- Vanilla extract
- Baking soda
- 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
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.
This was so yum! Swapped applesauce for coconut oil. Turned out great! Sprinkles were a fun change. Thanks 🙂
Hey Carly, I’m so glad you enjoyed it!