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16th Oct 2015

RECIPE: Walnut And Banana Breakfast Bread

This looks delicious...


On the hunt for a tasty (and healthy!) treat? Look no further. We’ve found the perfect recipe for a weekend brunch, afternoon tea, or simply a mid-week treat.

If you were watching Ireland AM this morning, you may have seen chef Joe Shannon making this gorgeous walnut and banana bread. The recipe comes from Connacht Gold #LoveTheTaste, to celebrate Connacht Gold’s unique low fat butter.

Pictured is Pippa O’Connor, busy mum, business woman and campaign ambassador with Dietician & Nutritionist Dr Mary McCreery , Ireland am resident chef Joe Shannon and Champion Jockey Ruby Walsh at the Connacht Gold Big Breakfast event, broadcast live on Ireland AM on Friday 16th October which took place in the Garden Area of House on Leeson Street, Dublin 2 to celebrate the launch of Connacht Gold’s Low Fat Butter #LoveTheTaste campaign. Guests and speakers included some well known faces from the worlds of cookery, sports, nutrition and lifestyle including TV3 presenter Alan Hughes, Champion jockey Ruby Walsh Dr Mary McCreery, Dietician & Clinical Nutritionist at the Blackrock Clinic, and TV3 resident chef, Joe Shannon, all of whom spoke about the versatility of the product, highlighting all of the ways in which the product can be used from breakfast, brunch, lunch, afternoon tea to melting it over vegetables at dinner time. Live musical entertainment at the event was provided by up and coming Irish act Rackhouse Pilfer – voted best folk/trad band 2015 by Hotpress Magazine. For further information about Connacht Gold products and their versatility visit, like the brand on facebook or follow @Connacht Gold on Twitter ENDS For further information please contact: Nicky Crichton Drury Porter Novelli 086 6085454 /

Check out the super simple recipe below. Make sure to send us a snap on Twitter with the #LoveTheTaste if you make it at home!


  • 300g caster sugar
  • 113g Connacht Gold Softer Butter
  • 2 eggs
  • 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

Connacht Gold pic


  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.