Emily's Banana Bread

From Our Flat to the Fed Kitchen: The Story of Emily’s Banana Bread.

It started as a trial, something we baked in our flat for Federal just to see if it would sell. Emily’s Banana Bread wasn’t meant to be a permanent fixture. It was a “let’s try this once and see what happens” kind of thing. But then it sold. Really well. Like, gone before midday well.

So I made it again. And again. And soon enough, I was baking nonstop, our flat smelling permanently of bananas, cinnamon, and slightly singed loaf tins. It got to the point where I couldn’t keep up, not if I wanted to keep my sanity (or my oven in one piece).

That’s when I handed it over to our chefs. Same recipe, same exact ingredients, just made in a kitchen built for actual production, not a tiny flat with dodgy lighting and one very tired whisk.

Now, Emily’s Banana Bread is a proper part of the Fed lineup. We serve it toasted, with a generous dollop of vanilla mascarpone on top, soft, warm, a little indulgent and still just as crowd pleasing as day one.

Come in and try a slice. It’s simple, nostalgic and delicious.

Emily x