The Stables Café at Orleans House Gallery is open (currently for takeaway only) Tuesday-Sunday serving delicious food from brunch baps, housemade soups, tasty sourdough toasties and sweet treats.
The banana bread is a particular favourite and Frank, the chef, has agreed to share his recipe. These are usually baked to perfection by Ana, the chief baker.
This banana bread is made to a vegan recipe, it is full of fruit (they add blueberries as well as bananas), and the pumpkin seeds add a lovely texture.
- 900g bananas (weight is including the skin, but obviously remove these!)
- 90g pumpkin seeds
- 370g self raising flour
- 1.5 tsp baking powder
- 200g golden caster sugar
- 250ml coconut milk
- 150ml rapeseed oil
- 1tsp ground cinnamon
- 0.5 tsp salt
- 150g blueberries
You will need a 30cm x 12cm loaf tin (or similar size), greased and lined with baking paper.
- Pre-heat the oven to 170 Degree C
- Peel and roughly chop the bananas
- Spread the pumpkin seeds on a parchment lined baking tray and dry roast seeds in the oven for about 20 minutes then allow to cool.
- Place the self raising flour, baking powder, baking soda, sugar (save some for sprinkling on top later), cinnamon and salt into the large mixing bowl or food processor.
- Measure the coconut milk and rapeseed oil and add to dry ingredients. Mix the ingredients until smooth.
- Add half the chopped banana and the pumpkin seeds to the cake batter and continue to mix on low speed until bananas start breaking up.
- Lastly add the blueberries and the remainder of the chopped bananas and continue mixing the batter for a couple more moments until the blueberries and banana pieces have been mixed in but still retain their shape.
- Put the cake batter into a baking tin and level it with a spatula or the back of a spoon, making sure the batter has been equally distributed. Sprinkle the cakes with some of the golden caster sugar.
- Start baking at 170 Degree Centigrade for the first 30 minutes then reduce temperature to 160 Degree. Cover the cake at this stage if it is getting too dark with aluminium foil. Bake until firm to the touch and an inserted wooden skewer comes out clean.
- If the skewer doesn’t come out clean, continue baking for another 5 to ten minutes until the cake is fully baked.
- Once fully baked, remove from the oven and allow to cool.
Happy Baking! Please note that although you will find lovely vegan friendly cakes at the café the team would like you to be aware that they are not suitable for a person with an egg or dairy allergy, in case of any cross contamination from other products.
Please visit www.orleanshousecafe.co.uk/menu for more details on this.
The Stables Café at Orleans House Gallery is open Tuesday – Sunday from 9am-5pm. The kitchen is open until 3pm Tuesday-Thursday and 4pm Friday-Sunday.