It seemed fate lead me to this bread. Last month's Daring Bakers challenge of quick bread had me keeping a keen eye out for delicious and easy to make breads, and then lo and behold, what do I find while reading through last month's Secret Recipe Club posts? Earl Grey Banana Bread. I am often known to have earl grey tea with a slice of banana bread (especially in the afternoons while Ladybug takes her nap), but what if you combined them together? Two of my favorite things in one?! It had to be made!
I am massively in love with this bread! It was probably the moistest banana bread I have ever eaten. Plus the addition of the earl grey tea was superb! If you aren't a big fan of bergamont oil, you shouldn't worry because here it is almost flowery, dainty and very subtle. Perfect for breakfast or an afternoon snack. I slathered a few slices with butter, but I think that I preferred it better without anything on it.
Earl Grey Banana Bread (adapted from Healthy. Delicious)
Yield: 2 loaves
1/2 cup of water
5 bags Earl Grey Tea
1/4 cup brown sugar
3/4 cup granulated sugar
1/2 cup butter
1 cup fat free sour cream
1 tsp baking soda
2 eggs, lightly beaten
2 1/4 cups flour
3 very ripe bananas, mashed
2 TBSP turbinado sugar (optional)
Preheat oven to 350.
Grease two loaf pans with butter or cooking spray.
In a small saucepan, bring the water to a boil. Remove the pan from the heat, add the tea bags and allow to steep for 5 minutes.
Discard the tea bags, add the brown sugar, white sugar, and the butter to the suacepan and return the pan to the heat.
Cook until the butter and sugars have melted into a thick syrup, about 2 minutes.
Remove from the heat and allow to cool.
In a large bowl, combine the sour cream and the baking soda, and let it stand undisturbed for 5 minutes.
Slowly stir the cooled tea-syrup and the eggs into the sour cream.
Sift in the flour and fold gently to combine.
Fold in the mashed bananas.
Pour the batter into the prepared pans and sprinkle the tops with the turbinado sugar.
Bake for 1 hour and 15 minutes (covering the tops with foil halfway through) or until a toothpick inserted into the middle comes out clean.
Place the bread pans on a wire rack to cool for 15 minutes.
Remove the bread from the loaf pans and allow to cool completely before slicing.