This week’s #FoodFriday recipe comes from Paula Bishop, Ship's Baker at the SS Great Britain's Harbourside Kitchen.

The café is currently offering outdoor dining with table service and stunning harbour views. It's a lovely setting for enjoying their freshly battered fish and triple-cooked chips as well as Paula's delicious cakes and scones. There’s also a range of hot and cold drinks including beer, wine and cider on offer.

Here, Paula lets us in on how to make one of the regular cakes in their range: vegan chocolate banana and walnut loaf. Enjoy!

Paula Bishop, baker at Harbourside Kitchen, holding cake in front of Brunel's SS Great Britain

Vegan chocolate, banana and walnut loaf recipe

Makes around 30 servings, spread across three loaf tins. 

Ingredients

1kg Fairtrade bananas
1 litre unsweetened soya milk
400ml sunflower oil
1kg self raising flour
600g light soft brown sugar
20g bicarbonate of soda
20g baking powder
200g vegan dark chocolate chips
200g walnut halves
3tsp vanilla flavouring

Method

  1. Preheat oven to 180c.
  2. Mix the flour, bicarb and baking soda together in a bowl.
  3. Mix the oil, vanilla and milk together in a jug.
  4. Add the bananas and light brown sugar to a mixing bowl and mix together.
  5. Add the oil mixture to the mixing bowl, followed by the flour mixture and combine slowly.
  6. Remove from the mixer and add walnuts and chocolate chips. Stir in by hand.
  7. Separate mixture into three greased loaf tins and bake for 25 minutes or until skewer comes out clean.
  8. Once cooked, transfer to a cooling rack.

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Harbourside Kitchen

Located alongside Brunel’s SS Great Britain, the Harbourside Kitchen offers superb views of the ship as across Bristol’s historic floating harbour.