Perfect afternoon snack with tea or coffee. Slightly toast and serve with butter, honey, or vanilla ricotta and fresh raspberries.
Preheat the oven to gas mark 4/ 180°C / 350F.
Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
In a separate bowl cream the butter and sugar together until light and fluffy.
Add the eggs, mashed bananas, buttermilk and vanilla extract mix well. Then fold in the flour mixture.
Grease a loaf tin and pour in the cake mixture.
Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.
Remove from the oven and cool in the tin for a few minutes, then turn out onto a wired rack to cool completely before serving.
