Rich, moist and delicious all come to mind when thinking of warm fresh from the oven banana bread. How could it be any better; you ask? Whisk in a little magic with gold needle black tea’s rich honey notes. Sure to delight all those you deign to serve this to.  Though so delicious you may just consider keeping this one to yourself. It is sure to disappear quickly either way.

Black Tea Banana Bread (photo by Janet Sanchez, all rights reserved)

Black Tea Banana Bread (photo by Janet Sanchez, all rights reserved)

Preheat oven to 325°

4 medium very ripe bananas
½ cup pineapple juice
1 tsp gold needle black tea
½ cup brown sugar
½ cup sugar
¼ cup canola oil (sub: corn, vegetable oils)
3 eggs

Heat the pineapple juice in the microwave until boiling or about 45 seconds. Place the black tea in the heated juice and let steep for 2 minutes, then strain. In a large mixing bowl with an electric mixer beat the bananas for about 30 second or until smooth. Add in the sugar, oil and slightly cooled tea, beat until combined. Add in the eggs one at a time until combined.

2 cups flour
2 tbsp baking powder
1 tsp baking soda
¼ tsp salt
1 cup walnuts (optional)

In a separate mixing bowl combine flour, baking powder, baking soda, and salt. Pour the flour mixture and walnuts into the bowl with the banana mixture. Mix on low speed just until combined. Don’t over mix the batter. Pour the batter into a large greased bunt pan and place into the preheated oven. Cook for 55 minutes or unit a toothpick comes out clean when inserted in the center of the loaf. Let cool then lightly dust with powdered sugar and cinnamon.

This recipe serves 8-10 people though easily eaten up by fewer!

See more of Janet Sanchez’s articles here.

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