A classic favourite with a Kellogg’s Sultana Bran twist. Recipe courtesy of Meg Hewitt developed specially for the Kellogg’s X Kawa Cereal Café in Sydney.
Ingredients
- 2: large bananas
- 1 cup: of brown sugar
- ½ cup: of desiccated coconut
- 80 grams: butter
- 2: eggs
- 1 pinch: salt
- 3 cups: self-raising flower
- 1 teaspoon: baking powder
- 1 cup: Kellogg’s® Sultana Bran™
- 1 dash: Cold milk
- Cinnamon and sugar (for sprinkling)
Directions
1. Blend the bananas, sugar, coconut, butter and eggs in a food processor.
2. Add the flour and baking powder and mix.
3. Add enough cold milk to achieve a thick batter consistency.
4. Pour into a lined loaf tin and top with Kellogg’s® Sultana Bran™.
5. Sprinkle with cinnamon and sugar and bake for 1 hour 10 minutes at 160 degrees.
6. Once cool, slice the loaf and serve with churned butter.