Milo Banana Bread
Pre-heat oven to 180 degrees.
In a large mixing bowl, mash bananas, add oil,vanilla and bicarbonate soda, mix well using a wooden spoon. Add almond meal, flour and Milo, mix well with wooden spoon.
Crack eggs into large glass and add milk, whisk with a fork until lightly beaten. Pour into banana bread mix and mix well with wooden spoon.
Line loaf tin with baking paper and pour in batter. Bake for 50-60 minutes until golden brown and skewer comes out clean.
Recipe Hints and Tips:
- Milo Banana Bread freezes well for up 4 months, you can even cut into slices and wrap individually before freezing for a quick yummy school lunch snack.
- Keep in airtight container in the refrigerator for up to 4 days.
- Can also be made into cupcakes, adjust the cooking time to 30 minutes