Call me crazy, but I have been on a Fruity Pebbles kick lately! Fruity Pebbles is actually one of my favorite cereals, so I really wanted to make a breakfast with them that was just not cereal in a bowl. I had some extra ripe bananas on the counter, so that is when I knew that it had to be banana bread.
This fun food fusion takes fruity cereal with decadent banana bread. What makes my recipe different is the moist banana bread, fruity taste, and creamy frosting! It is really a win-win! The hardest part about this recipe is trying not to eat the whole loaf in one sitting.
As someone who is not a baker, I found this baking process to be quite easy and straight forward. I found that my version of banana bread was perfectly fluffy and moist and not too dense.
For our dry ingredients, we are going to use, all purpose flour, baking soda, baking powder, and salt! In the wet mixture, we use brown sugar, eggs, ripe bananas, vanilla, butter, our cereal, and our secret ingredient…plain Greek yogurt! It is not really a secret, but not all recipes call for it. I personally find it adds the perfect amount of moisture to the bread. It really is that easy!
Lets begin with our dry ingredients. In bowl, add 2 cups of flour and 1/2 teaspoon each of baking soda, baking powder, and salt. Take a fork and gently mix and set aside. That is it! We will come back to this later.
Now it is time for our wet ingredients. In a large mixing bowl, add 3/4 cup of brown sugar. Take 1 stick of softened butter at room temperature and mix together with the brown sugar. Once mixed, add 3 mashed ripe bananas with 1 teaspoon of vanilla. Crack in 2 eggs and add 3/4 cup plain Greek yogurt. Use a hand mixer to really mix it together. It will be fairly thin in consistency and the hand mixer will help mush the bananas down to a consistent texture. Once your liquid mixture is thin and consistent, add 2 (or 3 who is counting!) cups of Fruity Pebbles. Gently mix in.
Next, we are going to fold in our dry ingredients with our wet. 1/2 cup at a time add your dry flour mix to the wet banana mix and fold together. When your batter is all mixed, take a loaf pan and grease it with butter. To ensure the loaf does not stick, add some flour so it coasts the butter. This will make sure no loaf is lost to the pan!
Bake in the oven at 350 F for 50 minutes to 1 hour. Once it is baked let cool. While the loaf is cooling, in a mixing bowl, add 1 block 8 oz soften to room temperature cream cheese, 3/4 cup powdered sugar, juice of 1/2 lemon, and 2 tbsp of water to a bowl and mix. This will be our frosting!
Take the cooled loaf and ice with the frosting and sprinkle more Fruity Pebbles on top!
Fruity Pebbles Banana Bread
- 2 cups Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 3 Ripe bananas
- 2 Eggs
- 3/4 cup Brown Sugar
- 1 tsp Vanilla Extract
- 3/4 cup Plain Greek Yogurt
- 1 stick Softened butter
- 2-3 cups Fruity Pebbles
- 1 8oz Block Cream Cheese
- 3/4 cup Powdered Sugar
- Juice from 1/2 Lemon
- Preheat oven to 350F.
- Mix flour, baking soda, baking powder, and salt into a bowl and set aside.
- In a separate bowl, mix sugar and softened butter. To the mixed butter and sugar mixture, add your bananas, vanilla, eggs, greek yogurt, and cereal. Mix thoroughly .
- To the wet mixture, add the flour mixture 1/2 cup at a time gently stirring in between each round.
- to a buttered and floured loaf pan, add your banana bread mixture and smooth the top.
- Bake at 350 for 50 minutes-1 hour.
- Let cool.
- While the loaf is cooling, make your icing.
- In a mixing bowl, add softened to room temperature cream cheese, powdered sugar, lemon juice, and water. Mix until the consistency you like. You can add more water by the tbsp if you find the frosting is too thick for your liking.
- Frost and sprinkle with Fruity Pebbles.
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