There’s no batter ;) time to make these delicious gluten free and vegan cake pops than now. Whether you have a birthday party, wedding shower, girls night in, or a long week, there is no time like the present to indulge in these cake pop beauties.
The difference between these festive cake pops and other recipes you may have seen is that these use GoNanas Banana Bread as the base and they are 100% gluten free and vegan! Truly some of the best Cake Pops I have ever made. They are perfectly sweet, moist, and pretty!
If you are ready to bring some festive deliciousness to your week, then what are you waiting for?
To begin, you will need to make 1 GoNanas Birthday Cake Banana Bread. Simply follow the instructions on the mix! You will also need 1 can vanilla frosting of choice or 5 oz dairy free vanilla yogurt, ½ cup white chocolate, 1 tbsp coconut oil, and Sweetapolita sprinkles for topping!!
Once you have made your banana bread and let it cool, crumble up your prepared Birthday Cake Banana Bread in a bowl. Next, mix in your frosting or yogurt. Once mixed well, scoop the dough and roll into balls with your hands.
After you have all of your cake balls made, it’s time to dip them into the melted white chocolate. Make sure to melt your white chocolate with 1 tbsp coconut oil so it’s not too thick! Place the dipped balls onto parchment paper, and cover with your favorite sprinkles. Move to the freezer and leave until the chocolate is set.
ET VIOLA! Enjoy your fun and festive treat all by yourself or with a group of friends!!
Festive Birthday Cake Banana Bread Cake Pops
The easiest gluten free and vegan cake pops you will EVER make!!
- 1 prepared GoNanas Birthday Cake Banana Bread Mix
- 1 can vanilla frosting of choice (or 5 oz dairy free vanilla yogurt)
- 1/2 cup white chocolate melted with 1 tbsp coconut oil
- Sweetapolita sprinkles for topping
Crumble up your prepared birthday cake banana bread in a bowl.
Mix in your frosting or yogurt.
Scoop and roll into balls with your hands.
Dip in the melted white chocolate, place on parchment paper, and cover with sprinkles. Freeze until the chocolate is set.