•300g caster sugar
•113g Connacht Gold Softer Butter
•120ml Connacht Gold buttermilk
•1 teaspoon bread soda
•1 teaspoon baking powder
•454g self-raising flour
•1 teaspoon vanilla
•300g mashed ripe bananas
•120g broken walnuts
•Connacht Gold Low Fat butter for spreading
1.Cream together the sugar and butter, until nice and pale.
2.Add eggs, one at a time, mixing well after each addition – I like to use an electric mixer (but a hand whisk is fine).
3.Stir in bread soda into buttermilk and add to mixture.
4.Sift baking powder with flour and blend into creamed mixture.
5.Add vanilla and banana and mix.
6.Stir in walnuts.
7.Pour into greased and floured 9″x5″ loaf pan.
8.Bake at 300 degrees F, 150c or Gas mark 2 for about 1 ½ hours or until loaf tests done (place a skewer into centre of the bread, if it comes out clean it is ready).
9.Cool for 20-30 minutes before removing from pan.
10.Then simply slice, spread with some Connacht Gold Low Fat Butter and enjoy with a nice cup of tea.