Chocolate and Banana Loaf (Primrose Bakery)

Do you believe that you have to cook or bake with love to create delicious food? I do.

That's what I see in everything baked in Primrose Bakery.... Yes, I see lots of LOVE in their food. Primrose Bakery at London and started in October 2004 and they always have an objective of keeping their bakes simple, using good quality, seasonal and well sourced ingredients. It is nice to know that they treat all their bakes just the ones that they will bake for your own children, friends and family. Seeing the pictures and write-up of this bakery in the all British issue (June 2012) of Australia Gourmet Traveller, I'm inspired to create lots of lovely bakes for my family and friends and wish to own a bakery like this one day.

I have to stop dreaming now and start baking... Here I am baking this Primrose Bakery chocolate and banana loaf with lots of love. And, it is my pride and joy knowing that every single slice of this simple loaf is fully packed with beautiful ingredients. 

Every slice of this has lots of chocolate, banana and love :D

Wish that I can own a bakery like this...

Here's the recipe from the Primrose Bakery App

(with my modification in blue)

To make a 900g loaf:

250g plain flour

175g dark chocolate pieces (I use the 70% cocoa ones)

250g caster sugar

1 tsp vanilla extract

2 eggs

125g butter

4 ripe bananas

2 tsp baking powder

Preheat the oven to 180°C (or 160°C fan forced). Grease a 900g loaf tin and line with baking paper.

Cream the butter and sugar until fluffy. Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and mix.

Sift together the flour and baking powder then gradually add to the batter and beat well.

Mash the bananas and beat them into the mix. Stir in the chocolate pieces.

Pour the mixture into the loaf tin and bake in the center of the oven for 50 min, until skewer inserted into the center of the cake comes out clean. Leave the cake in the tin to cool.

This loaf cake is best served warm. Keep any uneaten cake in an airtight container at room temperature for about 3 days.

Note: Using half of the recipe, I baked my loaf using a 8 cm x 17 cm loaf tin at 160°C fan forced for 45 min. I noticed that the "split" was not exactly in center of the cake. I reckon that this is due to the position of cake in the oven. The cake was baked with other items and was placed not in the center of the oven, causing the uneven heat to skew the "split" to one side. Despite its "imperfect" look, this cake is very delicious!

Happy Baking

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