Sultana bran banana bread

banana bread

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.


  • 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)


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.

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