{giveaway} chocolate and banana loaf

I guess once the floodgates are opened, it floods! Since I am able to cook and bake again, I figured, what better way to thank you for being so patient during my bout of sickness than with a GIVEAWAY!

PanSing Distribution, the leading distributors in Asia Pacific, who manage the distribution cycle of books and magazines from major publishers from the UK, USA, Australia and Southeast Asia, is giving away THREE copies of The Primrose Bakery Book via this blog!

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While I mainly read online these days, I cannot deny that when it comes to cookbooks, I still prefer the good old-fashioned hand-held version. Especially if the cook books are stuffed with loads of drool-worthy and gorgeous photos like this one is!

Have you heard of The Primrose Bakery? One of the most famous bakeries in London, it makes the most beautiful cupcakes, cakes, cookies and many other bakes. Authors of four (best selling) cook books, including The Primrose Bakery Book, Martha Swift and Lisa Thomas, the owners of this fabulous bakery share some of their recipes for the beautiful creations found in the shop.

I am sharing a very simple recipe from this book today – a Chocolate and Banana Loaf.

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Whether you are a seasoned baker or a complete noob, you cannot get away from having baked or wanting to try baking a loaf of aromatic banana bread. This is one fail-proof bake, and while I used a mixer to make my loaf, one really needs only a mixing bowl and a spatula to make this. 

And here are the instructions on how you can make this delicious bread. :)

In a mixing bowl, cream the butter. This simply means to beat it around a little to loosen it up. 

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Add the brown sugar and continue to beat until the mixture turns light and fluffy.

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Add the eggs, in 2 additions, and beat well after each addition.

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Add the vanilla extract, and mix.

Fold in the dry ingredients in 2 additions. Do not over mix or you will end up with tough bread!

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Fold in the mashed bananas.

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Finally use your spatula to fold in the chocolate chips or chunks.

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Pour the batter into a lined and lightly greased 9×5-inch loaf pan (or a 8×8-inch square pan).

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Smooth the top, then bake at 180°C for about 50-60 minutes, or until an inserted skewer emerges cleanly.

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Once baked, leave the bread to cool in the pan.

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You can eat it as it is, or you can top it with some ice-cream. Either way, it is delicious!

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{A GIVEAWAY!}

I have 3 copies of The Primrose Bakery Book to give away to 3 lucky readers of The Domestic Goddess Wannabe!! To take part, simply complete the Rafflecopter below!*

a Rafflecopter giveaway

*Contest ends on Wednesday 23 September 2015 at 2359hrs. The winners will be selected via Rafflecopter, and notified via email. The winners have up to Friday, 25 September 2015 to respond to the notification emails. Should there be no response, the winning entry will be rendered null and void, and another winner will be chosen. The prizes will be sent to the winners by PanSing Distributors. Incomplete entries will be disqualified. Open to residents of Singapore only.

Chocolate And Banana Loaf
Serves 8
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Ingredients
  1. 125g unsalted butter, at room temperature
  2. 250g golden caster sugar - I used 150g brown sugar
  3. 2 large eggs, lightly beaten
  4. 1 teaspoon (5ml) vanilla extract
  5. 250g plain flour, sifted
  6. 2 teaspoon baking powder, sifted
  7. 4 ripe bananas, mashed
  8. 175 good quality dark chocolate chips or dark chocolate, broken into small pieces
Instructions
  1. In a mixing bowl, cream the butter.
  2. Add the brown sugar and continue to beat until the mixture turns light and fluffy.
  3. Add the eggs, in 2 additions, and beat well after each addition. Add the vanilla extract, and mix.
  4. Fold in the dry ingredients in 2 additions. Do not over mix or you will end up with tough bread!
  5. Fold in the mashed bananas.
  6. Finally use your spatula to fold in the chocolate chips or chunks.
  7. Pour the batter into a lined and lightly greased 9×5-inch loaf pan (or a 8×8-inch square pan).
  8. Smooth the top, then bake at 180°C for about 50-60 minutes, or until an inserted skewer emerges cleanly.
  9. Once baked, leave the bread to cool in the pan.
Notes
  1. Uneaten cake can be stored in an airtight container at room temperature for up to 3 days. Store in a cool, dry place.
Adapted from The Primrose Bakery Book
Adapted from The Primrose Bakery Book
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
Disclaimer: While this Giveaway was brought to you by Pansing Distributor, The Domestic Goddess Wannabe is a huge fan of The Primrose Bakery, and hopes that you will bake something from their lovely cook book!

 




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