For this month’s Secret Recipe Club, I had the pleasure of being assigned Ros’ blog, The More Than Occasional Baker. Now, this is my kind of blog! I have a major sweet tooth and prefer baking over cooking. Unfortunately, this made it extremely difficult to choose which recipe I wanted to make since everything looked good to me.
I was choosing between Pineapple Tarts, Earl Grey Tea Cookies, Bananas Foster Crepe Cake, Ginger & Chocolate Oat Cookies, Pistachio, Yogurt, and Elderflower Cake, No-Bake Chocolate Peanut Butter Pretzel Bites, Homemade Vanilla Marshmallows, Madelines, White Chocolate & Macadamia Cookies, and Earl Grey Tea Banana Bread.
In the end, I went with whatever recipe I had the most ingredients for. I didn’t have any more Earl Grey tea on hand since we used it all up making Lavender Earl Grey Truffles for Christmas a while ago, but thankfully my friend Stephanie had just gifted me with a whole box of Thai Black Tea that I swapped in.
To continue the Thai-tea theme, I drizzled some thinned out condensed milk on top. The cake was quite dense, which I think was a result of the containers I baked them in (I had this issue with some zucchini bread I baked in these containers) as well as the fact that I just mashed the bananas instead of mushing them to a pulp and substituted yogurt for the sour cream. I also used some of the wet tea leaves to use in the bread itself since I liked the color and texture contrast.
Check out the other Secret Recipe Clubbers below, or head on over to The More Than Occasional Baker to see what she’s whipped up recently!
[inlinkz_linkup id=376395 mode=1]
Black Tea Banana Bread Recipe
By Published: March 31, 2014
- Yield: 3 medium loaves
- Prep: 20 mins
- Cook: 45 mins
- Ready In: 1 hr 20 mins
Adapted from The More Than Occasional Baker
Ingredients
- 5 bags black tea earl grey, thai, etc
- 150 ml boiling water
- 45 grams light brown sugar
- 180 grams caster sugar or regular sugar
- 100 grams unsalted butter
- 255 ml 0% greek yogurt or sour cream
- 2 medium eggs lightly beaten
- 1 teaspoon baking soda
- 250 grams all purpose flour
- 1 teaspoon cinnamon
- 3 medium bananas mashed
Instructions
- Preheat oven to 180 celcius (356 Farenheit).
- Place tea bags in mug and pour boiling water over it. Leave to steep for 5-10 minutes before removing teabags.
- In a small saucepan, place strong tea, sugars and butter then melt over a low heat until the sugar granules have dispersed and it has turned into a buttery brown syrup. Leave to cool for 10 minutes or so.
- In a large bowl, mix together the yogurt and baking soda and leave to stand for 5 minutes.
- Stir in the melted mixture and eggs.
- Sift flour, baking powder and cinnamon into another bowl. Gradually fold in the yogurt mixture followed by the mashed bananas.
- Divide into loaf tins. Depending on how many containers you divide the batter between, your baking time will vary. 3 tins will finish at around 45 minutes, 2 tins will finish at 60-75 minutes.
- Cool in tins for about 20 minutes before turning out to a wire rack to cool completely.
- Cuisine: Hapa
I love to use black tea, or any kind of tea, actually – in recipes, both savory and sweet, so this one is calling my name…
Great choice!
SallyBR recently posted..SECRET RECIPE CLUB: CHAI BROWNIES
I don’t think I have ever baked with tea. Must remedy that!
Dorothy at Shockingly Delicious recently posted..The Ultimate Apple Spice Cake (Secret Recipe Club)
Yum, beautiful looking bread! I have only added green tea powder to bread, haven’t thought of trying other teas.
Tara recently posted..Individual Lasagne with Vodka Cream Sauce
I’m so glad you picked this recipe and I love how you’ve used thai tea and some condensed milk – I will have to try that myself one day! Happy SRC reveal day.
bakingaddict recently posted..SRC: Flourless Chunky Monkey Chip Cookies
For as much of a tea drinker that I am, I’ve never baked with it. This sounds like the perfect version of banana bread for me! Great pick this month 🙂
what a great choice for this month! great src pick. I love a new twist on an old favorite recipe.
traci recently posted..Easter Egg Salad Wrap
What a lovely and unique pick! Happy Reveal Day!!
Rebekah @ Making Miracles recently posted..Sweet and Spicy Salmon from Mazola
I love tea, so this bread sounds totally up my alley!
Amy @ Fearless Homemaker recently posted..Chicken-Zucchini Meatballs {Paleo}
Your cakes look gorgeous!
Karen @ Karen’s Kitchen Stories recently posted..Pizza di Pasqua – Easter Pizza for #TwelveLoaves
Must admit that I am definitely more of a cook than a baker, but I do like to rattle the baking tins on rare occasions. This is exactly this kind of thing I would make on one such occasion. Love the idea of the banana bread flavoured with tea, and your drizzle of condensed milk over the top – great choice.
Couscous & Consciousness recently posted..Peach & Blueberry Pancakes
It’s always great to have a new recipe to use up bananas! Your banana bread sounds terrific.