Sultana Bran Banana Bread


Sultana Bran 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.