Coco Pops® Chocos banana blondie
Kellogg’s® Coco Pops® Chocos take this banana blondie to the next level — chewy, gooey and perfectly crunchy on top.
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Coco Pops Chocos breakfast cereal. Multigrain O's with cocoa. The taste they love, now with 7 essential vitamins & minerals and 25% less sugar^. |
Ingredients
Method
Ingredients
For the cereal crunch:
- 2.5 cups Coco Pops® Chocos
- 2 Tbsp caster sugar
- 1/4 cup milk powder
- 1/4 cup unsalted butter, melted
- Pinch of salt
For the blondie:
- 1.5 large or 3 small bananas, sliced in
- 0.5cm thick rounds
- 1/2 cup + 1 Tbsp unsalted butter, cubed
- 250g white chocolate, roughly chopped
- 1/2 cup +1 Tbsp caster sugar
- 2 large free-range eggs
- 2 tsp vanilla extract
- Pinch of salt
- 1 1/4 cup plain flour
Method
For the cereal crunch topping:
1. Preheat oven to 140°C.
2. In a bowl, combine the Coco Pops® Chocos, milk powder, sugar and salt. Add melted butter and mix thoroughly.
3. Spread on an oven tray and bake for 10 minutes. Toss halfway through. Set aside.
For the blondie:
4. Increase the oven temperature to 180°C. Butter your dish with a tablespoon of butter and sprinkle with tablespoon of sugar making sure the sugar fully coats the butter. Top with banana slices and set aside.
5. Place butter and white chocolate in a large microwave-proof bowl and microwave for 20 seconds. Stir and microwave for another 20 seconds. Repeat until smooth and well combined (4–5 times). Tip: doing this by small increments will prevent the chocolate from burning. Leave to cool for 3 minutes.
6. Add sugar to the white chocolate mixture and whisk until smooth. Add eggs one at
a time, mixing well after each addition and top with vanilla.
7. Add salt, sifted flour, mix well and fold in 2 cups of the cereal crunch.
8. Pour batter over bananas and smooth with a spatula. Bake for 30–35 minutes or until a skewer comes out clean but moist. Cover with tin foil at the 20-minute mark to prevent the top from browning.
9. Cool completely before slicing and sprinkle with the remaining cereal crunch before serving
