Summer has been very warm and humid in Toronto. Don’t get me wrong, I am not complaining because February comes all too quickly and the -25° C (-13° F) is still too fresh in my mind but I really don’t like to turn the oven on (particularly for a recipe that calls for one hour!) when it’s that hot outside (it makes the A/C work even harder). So I modified this recipe to be baked on the Barbie with ingredients I had on hand.
The top is swirled with cinnamon, but not too much to be overpowering.
Give this a light toasting to get even more flavour out of the loaf.
We’ve been spending a lot of time at the cottage this year, JT has some council meetings and we like to avoid the traditional weekend traffic so we go up Thursday and come back Tuesday or even go up Sunday and come back Friday. It’s been great, neither of us stresses about weekend traffic anymore! But having so much time at the cottage can be a bit boring, so I prefer to have projects lined up so I can amuse myself without spending a lot of time on the computer. I had been looking for a small cocktail table to set between two chairs in our living area but it had to be rustic and small and sadly I couldn’t find anything.
A small table for two glasses between the chairs would be perfect.
I was inspired by rustic tables made of a cross section of a log with sticks as legs like this one:
Inspiration table
But I was stuck on how to slice a log so that it’s perfectly even on both sides because we have limited tools. And then I found this log tea light at Winners (TJ Max) in the right diametre for a reasonable price and my little table was born.
Tea light spots will help anchor legs in place.
Table top has just the right amount of petina.
JT and I sourced the legs in the forest, we had to make sure they were not too new or too old or had bugs in them (you know how I feel about that). I cut the legs to size in the city (I have a table saw) and then I assembled the table at the cottage while JT was at a meeting, just in time to receive our good friends for a weekend.
TabI hadn’t decided to paint the legs at this point.
Unfortunately, I turned around for a split second and my friend pulled the new table up to the movies on the shelf hoping to find something she hadn’t seen before and…yep…you guessed it…she thought it was a stool and sat on it! #notastool was the hashtag for the weekend. I ended up disassembling it and starting from scratch. Fortunately the table top was in tact so all I did was rebuild the legs.
It’s an honest mistake.
When I perused the net for banana bread recipes, I noticed that many of them had a lot of sugar. A LOT! I was hoping for something less sweet so that it’s a bit healthier when I found Cookie and Kate’s recipe. I would have made it verbatim but then I realized that I was short of a few ingredients so I improvised. I liked the idea of whole wheat flour but I didn’t want 100% of it, so I divided the flour into 1:3/4 so the texture is a little smoother (plus I didn’t have white whole wheat flour on hand — what is that anyway?). The bread is wonderful when it is lightly toasted and smothered with butter with a cup of tea. It will sooth away any bruises caused by using a table as a stool, that was not meant as a stool. #notastool.
Banana Bread
Original recipe, please click here. This recipe makes one generous 10 cm x 23 cm (4″x 9″) loaf
Ingredients:
- 125 mL (1/2 cup) melted coconut oil
- 60 mL (1/4 cup) honey
- 60 mL (1/4 cup) milk
- 60 mL (1/4 cup) water
- 5 mL (1 teaspoon) vanilla extract
- 2 eggs
- 125 mL (1/2 cup) roughly mashed ripe bananas (about 2 smallish bananas)
- 60 mL (1/4 cup) dates
- 128 g (1 cup) whole wheat flour
- 94 g (3/4 cup) AP flour
- 1 teaspoon baking powder
- 2.5 mL (½ teaspoon) ground cinnamon, plus more to swirl on top
- 2.5 mL (½ teaspoon)salt
- 70 g (½ cup) chopped almonds
Directions:
- Preheat the BBQ to 177 ° C (350° F) using only the front and back burners. Prepare a 10 cm x 23 cm (4″ x 9″) loaf pan by generously spraying with non-stick baking spray.
- In the large bowl of a food processor, add melted coconut oil, honey, milk, water, vanilla extract, eggs, bananas and dates and pulse until dates and bananas have been well incorporated into the liquid.
- Sift the flours, baking powder, cinnamon and salt. Add all at once to the liquid and pulse a few times to incorporate. Stir in chopped almonds.
- Pour into prepared pan and set into a larger pan. Place pan into the centre of the BBQ so that the elements that are on are not below the loaf pan. Bake for 50-60 minutes or until cake tester comes out clean (mine was perfect in 50 minutes).
It’s a dense bread that is perfect for breakfast or a small snack.
Kitcheninspirations 