Written by Dee
A sweet and moist cake-like bread infused with Arthur Dove Tea Co Banana Fudge Tea can be whipped up in minutes and ready to serve within the hour! A slice (or two) of this delightful treat is the perfect accompaniment to your morning (or afternoon) beverage of choice.
One rainy day I thought, 'I want to try and make some banana bread', so that's what I did. I've never attempted it before and as a hobby-baker, I thought I'd give it a go. After grabbing some inspiration from a few online recipes, I decided to substitute some of the milk with infused tea. What an idea!! After all, it is called a "tea loaf" so why not make it literally a loaf with tea? I also threw in a few generous chunks of chocolate and et voila!...cue multiple moments of joy with each slice served (with a cuppa of course). The look, smell and taste of this beauty (especially with the tea) brought me happiness beyond expectation... you've got to try this!
Ingredients for Banana Bread Tea Loaf (serves approx 10 slices):
150g Caster Sugar
1tsp Vanilla Extract
1 Large Egg (beaten)
2 Ripe Mashed Bananas (yellow-black)
210g Self-Raising Flour
50 -100g Chocolate (your choice of milk or dark)
A handful of walnuts (optional topping)
2tsp Demerara Sugar (optional topping)
3tsp Arthur Dove Tea Co Banana Fudge Tea
200ml Boiling Water
20ml Milk (approx)
Add the Banana Fudge tea into an infuser and brew with the boiling water for no more than 5 mins. Once strained you'll be left with about 150ml of tea. Line and grease your loaf tin.
Melt butter, sugar and vanilla in a saucepan on medium heat. Remove once melted and add to your mashed bananas, mix well.
Mix in the beaten Egg.
Stir in the sifted flour and then add the tea with milk. Check for thickness here and if it's too runny add a touch more flour until it drops off the spoon, rather than runs off.
Drop your choice of chocolate chunks/shards/chips in. Add walnuts in too if you have them.
Pour everything into your loaf tin and evenly distribute. Sprinkle the top with demerara sugar and broken up walnuts to give the added crunch topping (RECOMMENDED!!!).
Bake at 180 C / Fan 160 C / Gas Mark 3 for 50mins - 1 hour, or until a skewer/toothpick comes out clean from the centre. Watch this beauty rise, then leave to cool, make a brew and enjoy!
QUICK TIP: You can go to town on the topping and fillings, I was just cautious as it was my first time. Once cooled you should be able to pull the greaseproof paper out and onto a wire rack. Slice it up and add a lick of butter, Yorkshire Honey, peanut butter, toast it, warm it or have it cold... it all tastes good so you do whatever tickles your fancy!
Let me know how you get on and you're welcome!
If you want to hear more from Dee let us know here or visit her Instagram @Deannew26