Thursday, 5 July 2012

Banana Breakfast Ring

A quick little post about a naughty breakfast treat! Sunday mornings are sometimes spent making banana pancakes, but last Sunday, I didn't have quite enough milk to make up the batter, so used this as an opportunity to make this cake from Nigella Lawson's book Feast. I had been meaning to make it for a couple of years, but felt guilty at the idea of eating cake for breakfast - illogical I know considering I don't mind eating pancakes, but I delude myself into thinking they're ok if I eat them with fruit!

This cake is lovely while it's still warm from the oven, with a cup of tea and it's easy to make. It's also useful because it's actually better when it's made with bananas that are past their best and the ingredients are also ones you will likely have lurking in your kitchen - perfect for a Sunday morning when the last thing you want to do is traipse to the supermarket for ingredients!


450g (3 medium) ripe bananas
60ml corn oil or other oil
3 eggs
Zest and juice of a lemon
1 tsp vanilla extract
200g caster sugar
1 tsp baking powder
1/2 tsp bicarbonate of soda
325g plain flour

Preheat the oven to 180 degrees centigrade/ 350 Farenheit/ Gas Mark 4.

1) Grease a 24cm/1.5 litre ring mould ( I tend to use spray oil as I find it gets into the decorative crenelations of the ring mould more easily).

2) Mash the bananas in a roomy mixing bowl, add the oil, eggs, lemon zest and juice, vanilla and sugar.

3) Whisk everything together and then fold in the flour, baking powder and bicarbonate of soda.

4) Pour the cake batter into the oiled ring mould and bake for approx 40 mins. I have a fan assisted oven and found that my cake was done in 35 mins, so check at 30 mins to be on the safe side.

5) Let the cake sit for about 5-10 mins before turning out.

6) Make a cup of tea or coffee, release the cake from its mould and cut a generous slice. Sit back and enjoy your weekend!

Hints and Tips

  • I love ground almonds so I replaced 25g of the flour with 25g ground almonds. It gives the cake a lovely subtle almond flavour and a soft, slightly damp texture perfect for a plain cake. 
  • If you don't have a cake ring and you want to make this without one, you could try making it in a loaf tin, as long as it's roughly the same capacity - 1.5 litres (I think this is a 2Ib loaf tin if you work in imperial measures). You will need to keep a closer eye on cooking times though - might take slightly longer as the mix will be in a deeper tin.

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