• Serena Di Sabatino Di Diodoro

Fruity Pebbles Banana Bread

Good morning!

It's a very grey Sunday here in Italy so I've decided to share a very colourful recipe that I've made a while ago to brighten up our weekend.

Here a Fruity Pebbles Banana bread: super fun and super delicious!

The perfect comfort food for sad days.

Check out how I made it in the section below :)


  • 140g all-purpose flour

  • 7g baking powder

  • 1/2 teaspoon baking soda

  • 120g kefir milk or buttermilk*

  • 85g butter (room temperature)

  • 100g granulated sugar

  • 1 large egg (room temperature)

  • 150g smashed banana

  • 25g Fruity Pebbles

  • pinch of salt


  1. Preheat oven to 350°F (180°C) and cover a small loaf tin with parchment paper (my tin is 17 cm x 8 cm).

  2. In a bowl sift together the dry ingredients: flour, baking powder, baking soda and salt and set aside.

  3. In another bowl using an electric beater or a stand mixer beat together butter and sugar until light and creamy (it will take 5-10 minutes).

  4. Scrape the sides and the bottom of the bowl and add the egg. Mix to incorporate.

  5. Add the dry ingredients and kefir milk (or buttermilk) in a few settings, alternating them.

  6. Fold in smashed banana and Fruity Pebbles .

  7. Pour the batter in the prepared loaf tin and bake for about 20 minutes until a toothpick inserted in the center of the loaf comes out clean.

  8. Let it cool completely before removing from the pan.

  9. Enjoy :)


  • If you decide to use buttermilk instead of kefir milk you can make it combining milk and 1 tablespoon of fresh lemon juice in a bowl and letting it rest covered at room temperature for about 15 minutes or until you see the milk that starts to slightly curdle.

  • I adapted the recipe from here.

  • You can add some icing and Fruity Pebbles on top if you wish but I can assure you that it's pretty delicious and well balanced this way (it might easily become too sweet if you add other stuff on top in my opinion).


If you make it let me know! :)

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