A chocolatey twist to a timeless classic: Milo banana bread

This fantastic milo and banana bread recipe is great to make using one of Australia’s favourite foods! It can freeze for up to 4 months so you can even make it and keep it as a snack or a great and special dessert to have after dinner.

Ingredients

• 4 mashed ripe bananas
• 1/4 cup oil
• 1 teaspoon vanilla
• 1 teaspoon bicarbonate soda
• 3/4 cup almond meal
• 3/4 cup plain flour
• 1 cup Milo
• 3 eggs, beaten
• 1/3 cup milk

Method

1. Pre-heat the oven to 180 degrees Celsius.
2. In a large mixing bowl, mash bananas and add oil, vanilla and bicarbonate soda. Mix well using a wooden spoon.
3. Add almond meal flour and Milo and mix well with a wooden spoon.
4. Crack eggs into a large glass and add milk; whisk with a fork until lightly beaten. Pour into banana bread mix and mix well with a wooden spoon.
5. Line loaf tin with baking paper and pour in batter. Bake for 50-60 minutes until golden brown and skewer comes out clean.