Preheat oven to 180oc/gas 4. Grease and line a 500g loaf tin.
Place the mashed banana, eggs, milk, melted butter and vanilla in a mixing bowl. Whisk together then fold in the self raising and wholemeal flour, cinnamon, baking powder, and finally the sultanas.
Use to fill the loaf tin, smoothing the top. Bake for roughly 40 minutes until cooked through, to check insert a skewer and if it comes out clean then the loaf is ready.
Leave to cool on a wire rack before serving or top as is or with maple mascarpone frosting if liked.
Maple mascarpone frosting:
100g mascarpone or cream cheese
2 tbsp maple syrup
Blend the mascarpone or cream cheese with the butter and maple syrup. Spoon over the top of the banana bread and swirl decoratively with a spoon or palette knife. Sprinkle with a little extra cinnamon if liked. Use to decorate the banana bread.
*As part of sugar-free week, we're sharing recipes that don't contain refined or processed sugar. However, we're not avoiding fruits or natural sugar.