A rainbow sprinkle covered unicorn quick bread recipe, perfect to serve as a sweet breakfast treat after a unicorn sleepover party.
Unicorn food is super trendy right now, and I am here for it.
I love making bright, colorful, fun foods.
I have been creating quite a variety of unicorn dessert recipes lately, and today I have an amazing unicorn breakfast recipe for you.
That’s right — finally something to serve the morning after a unicorn sleepover party.
Don’t miss this reader favorite: Unicorn Popcorn
You can think of unicorn bread as banana breads wild younger cousin.
It is fun, colorful, and the kids will love it.
But don’t get me wrong, the adults will go crazy for it as well. I mean who can resist banana bread covered in icing?
Gel food coloring is used to die the batter different colors, which are then alternated in the pan. Adding in lots of sprinkles of course.
Once baked, the bread is then covered in sweet icing and then doused in rainbow sprinkles.
The result is a super colorful breakfast bread.
It kinda has a cool tie-dye vibe as well.
And I can assure you, it is as delicious as it is beautiful!
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoons kosher salt
- 1 cup sugar
- ½ cup unsalted butter, room temperature
- 2 eggs
- 3 bananas, mashed
- Pink, purple, and neon green gel food coloring
- ½ cup rainbow sprinkles
- 2 cups powdered sugar
- 3 Tablespoons milk
- Rainbow sprinkles, for topping
- Preheat oven to 350 F and spray a 9 x 5 loaf pan with cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- Using a standing mixer, or hand mixer, beat together the sugar and butter until smooth and creamy.
- Beat in the eggs, one at a time, until well combined. Mix in the mashed bananas.
- Add dry ingredients to wet, mixing until just combined. Do not overmix.
- Divide the batter into 3 bowls. Add a few drops of food coloring to each bowl (one pink, one purple, and one green) and mix well. Stir in additional food coloring as needed to reach your desired color.
- Using an ice cream scoop or ¼ cup measuring cup, scoop a few dollops of each color batter into the loaf pan, then add sprinkles. Continue layering scoops of batter and sprinkles until you have used up all your batter.
- Bake until a toothpick inserted in the center comes out clean, about 45-65 minutes. Allow the cake in the pan for about 10 minutes, then remove from pan and allow to cool completely.
- Whisk to combine powdered sugar and milk in a medium-size bowl. Pour over cooled cake then top with sprinkles.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 653Total Fat: 23gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 77mgSodium: 417mgCarbohydrates: 110gFiber: 2gSugar: 74gProtein: 6g
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. Accuracy of nutritional information is not guaranteed.