Chocolate and Banana Loaf

Today has been one of those days.  Up early to walk the dog though it was a massive massive effort this morning.  I’d slept badly and then as soon as the alarm went off I couldn’t muster the energy to get out from under the covers.  Once the dog had been walked I felt I hadn’t come alive until I’d had a massive cup of coffee and my bowl of cereal.
When I got home from work I had all my chores to do including hoovering and dusting.  All the boring mundane stuff that no one likes doing and what’s more I’d ordered the Fifty Shades Of Grey Trilogy to read, I so wanted to sit down and start reading.  Fat chance!
I cleared up in the kitchen and threw out about six small bananas that were very nearly black from my fruit bowl.  I find I buy bananas every week with good intentions and the children have stopped eating them, I just didn’t fancy eating them.  I decided to throw them in the bin as I couldn’t possibly have got the children to eat them when they were yellow so how could they eat them with black marks all over the skin?
Anyway, my sister-in-law who’s staying with us at the moment came in and put something in the bin. She said, “You’re not throwing those bananas out are you?”  I felt guilty about the waste but I didn’t think they would get used.  She said she made banana loaf with her ripe bananas. This gave me a massive brainwave.  Why didn’t I bake some banana loaf instead of chucking out the bananas?  I remembered that there was a Chocolate and Banana Loaf recipe in the Primrose Bakery Cookery Book and I was keen to try it.

Normally I don’t bake for the family during the week, only for customers, so it was a real treat to bake on a Wednesday. I just hoped the recipe would be as good as other banana loaves I’ve tried.

I looked at the recipe in the book and firstly was drooling over the accompanying picture with huge chunks of chocolate laced through the cake with the moist banana.  It was definitely going to be a winner if mine turned out like that.

The recipe itself was simple to make. You creamed butter and sugar in a bowl together, then added in beaten egg and vanilla extract. Then, you sifted in baking powder and plain flour.

 After that the fun part started.  I mashed the six bananas and as I did so I was immediately transported back 12 years to when I was weaning my son.  He loved mashed banana and always used to get excited when he saw me mashing one up for him at mealtimes.  Funnily enough though as soon as he could talk he developed a love of biscuits! In fact my son’s first word was biscuit though it came out as “git-git”!  Now, he would prefer the git gits to the bananas.

After I folded in the mashed banana I then added some chopped plain chocolate to the mixture and it went straight into a greased and lined loaf tin.  Over an hour later out came the most heavenly smell just as Mr Smith came home.  His first reaction was “Why are you baking again?”

The Chocolate and Banana Loaf Cake just fresh out of the oven and cooling on the wire rack.  I always use a cake tin liner when I make loaf cakes.

About half an hour later I cut the cake up into slices. My sister in law, daughter and I had a slice (diet down the pan AGAIN) for pudding, but Mr Smith said he would get indigestion!  He wants a slice for breakfast! Let’s hope there’s some left by then!
I can honestly say the Primrose Bakery recipe version was absolutely perfect. Easy to make and tasted delicious.  I hope to make this again and again and again!
Happy Baking.
Sam xx

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