Preheat the oven to 180C/ 160C fan/ gas mark 4, and grease and line a 450g loaf/1lb tin with baking parchment.

Place the flour, baking powder, cinnamon and raisins/sultanas into a bowl and stir with a wooden spoon to combine.

Put the butter, vanilla essence, egg, milk and mashed bananas into another bowl and whisk.

Pour the ‘wet’ banana mixture into the ‘dry’ flour mixture and mix with a wooden spoon until thoroughly combined.

Carefully transfer the cake mixture into the tin and bake for 30 - 40 mins. To check if the cake is cooked, insert a skewer into the middle and see if it comes out clean.

When the cooking time is up, remove the cake from the oven and leave to cool in the tin for 10 mins.

Turn the cake out onto a flat surface and drizzle with Indigo Herbs Raw Agave Syrup to serve.