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!
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Black Tea Banana Bread Recipe
By March 31, 2014Published:
- Yield: 3 medium loaves
- Prep: 20 mins
- Cook: 45 mins
- Ready In: 1 hr 20 mins
Adapted from The More Than Occasional Baker
- 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
- 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