Preheat the oven to 180°C conventional or 160°C fan forced. Grease and line a 20cm loaf tin with baking paper. Combine Edmonds Self-Raising Flour, Edmonds Baking Powder, cinnamon and sultanas into a bowl and mix with a wooden spoon. In another bowl, place the butter, vanilla essence, egg, Meadow Fresh Original Milk and mashed bananas and mix with a small whisk or fork. Pour the ‘wet’ banana mixture into the ‘dry’ flour mixture and combine thoroughly with a wooden spoon. Pour the loaf mixture into the prepared tin and bake for 30 - 40 minutes or until a skewer inserted in the middle comes out clean. Remove from the oven, allow to cool in the tin for 10 minutes then turn out. Drizzle with Chelsea Organic Agave Syrup before serving.