• med fat 4.53g 4.53%
  • low sat fat 1.46g 1.46%
  • med salt 167.89mg 0.16%
  • med sugar 13.30g 13.30%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Combine cereal and milk and stand for 15 minutes.
  2. Combine flour and sugar in a bowl.
  3. Rub in margarine with fingertips until the mixture resembles breadcrumbs.
  4. Add eggs, bran mixture and bananas and stir until just combined.
  5. Pour mixture into a lamington tin. Bake at 200°C for 20 minutes or until cooked when tested with a skewer.
  6. Cool and slice into small squares.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
46.85g
100.00g
Energy (kJ)
341.10kJ
728.07kJ
Protein (g)
2.39g
5.11g
Total fat (g)
2.12g
4.53g
- Saturated fat (g)
0.68g
1.46g
- Polyunsaturated fat (g)
0.57g
1.21g
- Monounsaturated fat (g)
0.65g
1.39g
Cholesterol (mg)
20.42mg
43.59mg
Carbohydrate-available (g)
12.33g
26.32g
CarbohydrateSE (g)
12.34g
26.33g
- Sugars (g)
6.23g
13.30g
Water (g)
27.77g
59.27g
Dietary fibre (g)
1.53g
3.26g
Thiamin (mg)
0.05mg
0.11mg
Riboflavin (mg)
0.09mg
0.20mg
Niacin (mg)
0.37mg
0.78mg
Niacin equivalents (mg)
0.96mg
2.06mg
Vitamin C (mg)
1.95mg
4.16mg
Total folate (ug)
9.68ug
20.67ug
Total vitamin A equivalents (ug)
28.05ug
59.87ug
Retinol (ug)
24.29ug
51.85ug
Beta carotene equivalents (ug)
22.61ug
48.27ug
Sodium (mg)
78.66mg
167.89mg
Potassium (mg)
117.45mg
250.70mg
Magnesium (mg)
15.33mg
32.73mg
Calcium (mg)
24.98mg
53.32mg
Phosphorus (mg)
93.26mg
199.07mg
Iron (mg)
0.42mg
0.90mg
Zinc (mg)
0.30mg
0.65mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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