Birthday Cake Banana Bread (Gluten-Free)
This vegan, gluten-free, Birthday Cake Banana Bread is amazingly moist and fluffy! No oil or eggs are needed either. Made with healthy ingredients like oats, almond flour, and maple syrup. You just need one bowl to make it too!
Now, I know my Chocolate Banana Bread was a hit with soooo many of you because of how simple and delicious it is. But, I am here to tell you that this birthday cake banana bread flavor is JUST AS GOOD! You only need one bowl, some super ripe bananas, and a few other kitchen ingredient staples!
Easy Birthday Cake Banana Bread Recipe
This birthday cake banana bread is as easy as it gets. Just like my Vegan Banana Bread, you only need one mixing bowl for this recipe. Simple whisk the wet ingredients together, fold in the dry ingredients, pop it in the oven and BAM! Even if you’re not celebrating a birthday, eating this bread will make it FEEL like it’s your birthday!
Gluten-Free Banana Bread
It’s no secret, gluten-free flour combinations are my favorite! If you’ve tried my Vegan Raspberry Brownies, or my Chocolate Chip Cookie Brownie Skillet, then you know, gluten-free recipes are still delicious (even more delicious than most refined flour recipes). How do you make vegan banana bread fluffy while still being gluten-free though?
Here’s my secret. We use a combination of oat flour, almond flour, and plant-based protein powder to make this bread the fluffiest (yet still moist) bread ever! I love using oat flour in so many of my recipes because it gives baked goods the perfect amount of fluff without drying them out. I talk about all the benefits of oat flour and almond flour in my Top 6 Healthy Flours blog post.
Birthday Cake Banana Bread Recipe
So, what are the magic ingredients that give this banana bread a “birthday cake” flavor? Here’s the secret ingredients:
- Vanilla Protein Powder– This adds a nice sweet vanilla flavor, plus extra protein! Win, win! I use my favorite plant based vanilla protein powder.
- Almond Extract– I love using almond extract to boost the cake flavor. (I do the same thing in my Birthday Cake Steel Cut Oats)
- Vanilla Extract– This ingredient adds that lovely touch to all cake recipes.
- Naturally Colored Sprinkles– You can’t have a birthday cake without sprinkles!!! Here are the healthy sprinkles I got off amazon (trust me you’ll want the big container to make all my upcoming birthday cake, funfetti, and sprinkle inspired recipes)
Commonly Asked Questions
- Is vegan banana bread healthy? This vegan birthday cake banana bread sure is healthy! We don’t use any processed flours or sugars in this recipe, so you know you’re getting just the good stuff.
- How to make vegan banana bread rise? We use baking powder and one flax egg to allow our banana bread to rise perfectly.
- How to store banana bread? Store this banana bread in an airtight container on the counter for up to 3 days, in the refrigerator for up to 10 days, or in the freezer for up to 3 months.
- Can you freeze banana bread? Absolutely! Freezing birthday cake banana bread is a great option. It will last 3 or more months in the freezer. To thaw: set banana bread on the counter at room temperature or place in the fridge a few hours before serving.
More Banana Recipes:
I cannot wait for you to give this birthday cake banana bread a try! Please snap a picture and share it with me!
Seeing your kitchen creations makes my day and encourages me to keep creating new recipes for you!
Happy Banana Bread Bakin’!
PIN FOR LATER
Birthday Cake Banana Bread (Gluten-Free)
This vegan, gluten-free, Birthday Cake Banana Bread is amazingly moist and fluffy! No oil or eggs are needed either. Made with healthy ingredients like oats, almond flour, and maple syrup. You just need one bowl to make it too!
Ingredients
Wet
- 2 Medium Very Ripe Bananas (about 1½ Cups)
- 1 Flax Egg (1 Tbs ground flax + 2 Tbs water) (or one regular egg)
- ¼ Cup Pure Maple Syrup (can sub honey)
- 1 tsp Almond Extract
Dry
- ¼ Cup + 1 Tbs Vanilla Plant Based Protein Powder (the brand I use)
- ¾ Cup Oat Flour
- ¾ Cup Almond Flour
- Dash Pink Himalayan Salt
- ¼ Cup Naturally Colored Sprinkles (amazing clean brand)
- 3 tsp Baking Powder
Instructions
1. Preheat oven to 350 F. and line a 9x5 loaf pan with parchment paper or grease with coconut oil.
2. In a medium bowl, add the ripe bananas and mash with the back of a fork until smooth. Mix in the rest of the wet ingredients until smooth.
3. Fold in protein powder, oat flour, almond flour and pink salt until just combined. Then, fold in sprinkles and baking powder.
4. Transfer batter to loaf pan and bake at 350 F. for 25-35 minutes until a toothpick comes out with a few moist crumbs.
5. Let cool completely before cutting and enjoying! (this allows the almond flour to set)
6. Store in an airtight container in the fridge for up to 10 days or freeze for up to 3 months!
Notes
- How to Make Flax Egg: In a small bowl, combine 1 Tbs ground flax with 2 Tbs water. Mix and let sit at least 5 minutes until thickened. You can grind up your flax seeds in a coffee grinder for the perfect ground flax. See my Vegan Raspberry Brownie Recipe for an easy step by step of how to make a flax or chia egg.
- Protein Powder: You can use any vanilla protein powder of choice (whey protein powder etc.)
Be sure to tag @secretlyhealthyhome on Instagram, Facebook or Pinterest with a picture of your birthday cake banana bread!
Did you make this banana bread? Please leave a star rating and or comment! It really helps support me and encourages me to keep making recipes for you!
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Nutrition Information:
Yield:
8Amount Per Serving: Calories: 170Total Fat: 5gCarbohydrates: 27.7gNet Carbohydrates: 25gFiber: 2.7gSugar: 13.3gProtein: 6g
16 Comments
Liv
Oh wow, Claire! This birthday cake banana bread looks absolutely scrumptious–that texture shot just has me convinced to make this ASAP! Love that you added vanilla protein powder to boost the protein and flavor, I am obsessed with adding protein powder to baked goods. And the sprinkles just make it! 😉
Claire
Awh thank you so much Liv! This is so sweet! I can’t wait for you to try it! It’s my favorite banana bread flavor yet! 🙂
Alyssa
I’ve made this three times and each time it gets better! The perfect texture and has great flavors! Cures my sweet tooth & I don’t feel guilty because of the clean ingredients.
Claire
No way 🙂 That is amazing! What a great compliment! You just made my day. Thanks so much for your kind words, Alyssa!
Madison Manini
Hi Claire! I love this recipe! I was wondering if I could use oat flour instead of almond flour, and also sugar free syrup instead of maple syrup? thank youuu!
Claire
Hi Madison! I am so glad you love this recipe 🙂 Yes, you can use all oat flour and omit the almond flour. The almond flour does make it moister, and using all oat flour will make the texture a little different, but it still should turn out amazing. And yes, sugar-free syrup should work just as well! Please let me know if you try this. Happy healthy baking!
-Claire
Stephanie
Hi! I’m wondering.. what could I use in place of the protein powder?
Claire
Hi Stephanie! I haven’t tried anything besides protein powder. What you could do is sub in more oat flour and add more sweetener and maybe some vanilla extract. 🙂 Let me know how it turns out! The vanilla protein powder just adds that birthday cake flavor and more sweetness.
Eve
Made these as little minis for snacks on the go, I used vanilla collagen protein and subbed in an actual egg, I also reduced the maple syrup by keeping it sweet with an extra banana, I was nervous these changes wouldn’t work with the recipe but so glad they did!
Claire
Yay!!! I am so glad you loved them and that the changes worked. This recipe is definitely a flexible and forgiving one, and that’s what I love about it!
Kate OConnor
This banana bread is soooo gooood. Even my roommates who are skeptical of any ‘healthy’ sweets keep asking me to make it again. Super moist and filling!
Claire
YAY! This made my day. I’m so glad you loved this banana bread and the room mates loving it is an even bigger bonus 🙂
Jeri
Can you sub agave syrup?
Claire
Yes, agave should also work! Let me know how it turns out 🙂
Melanie
This is now my new favourite banana bread! So so so so good! I didn’t quite have enough banana so I added a little pumpkin puree. Next time I might experiment with half and half pumpkin/banana. I also did half almond, half vanilla extract as almond can be a bit strong so I was a little worried. It will now have to be my go to recipe for banana bread!
Claire
This is so awesome! I am soooo glad you enjoyed this recipe! I love how you improvised and added the pumpkin. That is so fun! Thank you so much for making, reviewing and leaving a comment on this recipe 🙂 It truly means so much to me and helps my small business grow. Happy healthy baking!
-Claire