One of the benefits for a Canadian cooking from Nigella Lawson's cookbooks is the fact that the measurements are in metric. Ever accommodating, we tend to just use whatever is put before us, but it is nice to actually be able to use our own national system of measurement.
One of the best ways to cope with juggling the two systems - and yes, I know there are more than just imperial and metric but those are the main ones in North America - is to have a good quality digital scale that will read one or the other or both. In fact, I have become so enamoured of scaling my ingredients that I prefer it to dealing with cups and such. Less to wash too.
My scale was put to good use, as were my spotty bananas, with this simple and delicious Banana Breakfast Ring. I love how light it is, and only mildly sweet. I subbed about one third of the flour for whole wheat pastry flour and was rewarded not only with the virtuous feeling that such subs offer, but a light and tender crumb.
Banana Breakfast Ring
Nigella Lawson, Feast
Almost all you need for this is a bowl, a fork and some nearly gone-off bananas.
There's just something about this gently fragrant, very plain pale cake that makes it the perfect breakfast slice. Eat still warm, with maybe some maple syrup drizzled over or smeared with Nutella if you must, but there's no need to add anything other than a mug of tea or coffee or, indeed, glass of milk. - Nigella
450g (3 medium) bananas
60ml corn oil or other oil
zest and juice of 1/2 lemon
1 tsp real vanilla extract
200g caster sugar
325g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
Preheat the oven to 180C and oil a 24cm, 1.5 litre ring mould. (I used a Bundt pan)
Mash the bananas, and add the oil, eggs, lemon juice and zest, vanilla and sugar. Whisk everything together and then fold in the flour, baking powder and bicarbonate of soda. Pour into the oiled tin and bake for 40 minutes. Let the ring sit for about 5-10 minutes before turning it out.