This is the recipe I cook most from 'Feast' - it's so quick and easy to make, and is great for using up over-ripe bananas. It's also light and fluffy and has a slight lemony tang. I have to say I've never eaten it for breakfast though!
In a large bowl mash up bananas well, then add oil, eggs, lemon juice and zest, vanilla and caster sugar. Whisk them all together with a fork.
Add flour and raising agents (or self-raising flour which is what I've started using) and fold to combine.
You end up with a lumpy mixture - very muffin-like, which is probably exactly what it is. A big muffin.
When it's all golden on the top, remove from oven and leave to cool in the tin for 5 - 10 mins.
Remove from tin and decide which is the 'right' way up to serve the cake. I think with bundt tins the bottom is the top bit, but I don't really like the look of this side.
3 medium bananas
60 ml oil (I use olive oil)
zest and juice of half a lemon (I use a little zest and a decent squirt of lemon juice)
1 tsp vanilla essence
200 g caster sugar (I use 140 g)
325 g plain flour, 1 tsp baking powder, 1/2 tsp bicarb - or 325 g self-raising flour
Granny Wolf BBQ, Central Park Mall, Chippendale Sydney
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