Tea time treats
We have just three days left in our apartment before we move into the new rental in downtown Toronto. Unfortunately, the packing and mess surrounding the whole process has sapped all the excitement out of moving. Standing amidst boxes and bubble wrap, this Saturday has been quite tiring and stressful trying to get things together. And I know the one that perks me up is something freshly baked, and preferably sweet. Cue, the large stash of bananas we are trying to finish before we get stuff on the moving truck.
How did we land up with a dozen bananas for just two people? Well, I had this crazy (read stupid, ill-conceived) notion of trying the ridiculous seven-day GM diet in the attempt to try and detox after my trip to Seattle last week (more on that later). On day four of the diet you indulge only in bananas and milk and their 'miracle' soup. I threw in the towel on the second day of the diet after feeling exhausted and craving anything aside from fruit and vegetables, which I had been bingeing for the initial two days.
So what do you do with a bounty of bananas? Make banana bread of course! Between packing up kitchen supplies and emptying out the refrigerator, it took me 10 minutes to put the batter together and I popped the loaf tin into the oven just in time for tea. What a difference the sweet smell of baking can do to the psyche! Thinking about a warm slice with a cuppa gave me just the boost I needed to get a major part of the kitchen packed up. Soon after, I cut myself a slice, studded with little chunks of banana, and savoured every moist bite. Made with agave syrup and whole wheat flour, I didn't need to stop Sean from indulging in a slice or two as well.
The house is not yet anywhere near empty, but we're working on it slowly. In the meantime, we're snacking on our reward of banana bread and not feeling a bit guilty. In fact, it's a bit of a bittersweet moment, as I know I won't be baking in this kitchen again. There have been loads of cakes, bakes and visiting cooks (like my mother and sister) and plenty of delicious food churned out for friends and family. Now it's time to move on and create some new memories in the big T-Dot.
Makes one loaf
2 bananas, mashed
1/4 cup canola oil
1/4 cup agave syrup
pinch of salt
1 1/2 cup whole wheat flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1 tsp vanilla extract
Pre-heat your oven to 350F. Mix the first five ingredients together in a large bowl. Add the rest of the ingredients and mix gently together. The batter should be moistened and lumpy. Take care not to over beat the mixture. Pour the batter into the load tin and bake for 50 minutes, until a skewer comes out clean and the banana bread is golden brown. Eat while still warm from the oven - yum!
NOTE: I didn't have any nuts but some walnuts or pecans would be a great addition for taste and texture.