This is a moist banana bread packed with a tropical flavor that requires no additional effort to achieve and then topped with a glaze and colorful cereal pieces.
Preheat your oven to 350 degrees F and grease an 8x4 bread pan. Set it aside.
Add peeled ripe bananas to a mixing bowl.
Use a fork to mash them well until no large chunks remain.
Add the cooking oil. Stir well to combine.
Mix in the baking soda and salt.
Add in the vanilla, egg, and sugar and stir until well mixed.
Add the flour. Stir until just blended and no white streaks remain. Do not overmix.
Add fruity pebbles. Fold together until well distributed.
Pour the batter into your prepared loaf pan.
Bake for 50-60 minutes or until a toothpick can be inserted and come out clean.
Let cool for 10 minutes in the pan before transferring to a wire rack to finish cooling completely.
While the banana bread is cooling, add the glaze ingredients to a bowl. Whisk together until smooth.
Drizzle over the top of the banana bread. Sprinkle the top with additional fruity pebbles cereal.
Let set for 10 minutes before slicing and serving. Enjoy!
Notes
You can add up to 1 additional cup of Fruity Pebbles for a stronger flavor and more color in the bread.Store the bread in an airtight container at room temperature for 3-5 days. The cereal on top may become a bit stale as it ages.If freezing, omit the glaze and Fruity Pebbles on top until after thawing to maintain the best taste.