Birthday Cake Banana Bread


Last Updated on September 29, 2022

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 1/3 oat flour

  • 2 eggs

  • 2 large bananas, mashed

  • 1/3 cup 1/3 honey or pure maple syrup

  • 1/4 cup 1/4 melted coconut oil

  • 1 tsp 1 baking powder

  • 1/2 tsp 1/2 baking soda

  • 1 tsp 1 vanilla extract

  • 1/3 cup 1/3 sprinkles

  • Icing
  • 2-3 tbsp powdered sugar

  • 1 tsp 1 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 🙂

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