Black Tea Banana Bread
By Eugene Jho
Yields:
1
Jump to recipeICYMI: Chocolate chips aren't the only thing that makes banana bread better. Bake your next loaf with black tea.
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Ingredients
- 1/2 cup or 1 stick unsalted butter, softened
- 1 cup white sugar
- 2 large eggs, at room temperature
- 3 large very ripe bananas
- 1/4 cup milk
- 4 bags Lipton Daring English Breakfast Tea
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
Directions
- Step 1Preheat the oven to 350 degrees F. Butter a loaf pan, and line with parchment to overhang on the long sides by 2 to 3 inches. Butter the parchment and set aside pan.
- Step 2Sift the flour, baking soda, and salt into a bowl. Set aside.
- Step 3Heat the milk to just about to simmer, and remove from heat. Steep with 2 bags of Lipton Daring English Breakfast Tea for 5 to 6 minutes. Remove bags and squeeze out as much tea as possible.
- Step 4Mash the bananas in a bowl to desired consistency (fully mashed for a smooth bread, chunky for bread that has pieces of banana). Using the paddle attachment, cream the butter with the sugar in a stand mixer on medium high, scraping down the sides once or twice, about 3 minutes. When fluffy, add eggs one at a time, until fully incorporated. Scrape sides again and beat until fully incorporated. Add the milk and vanilla extract. Lower the speed to medium, and add the mashed bananas.
- Step 5Remove the bowl from the standing mixer and gently fold the sifted flour, baking soda, and salt with a spatula until just combined. Pour the batter into the pan, smoothing the top with a spatula. Bake for about 65 minutes, until the top is nicely browned and a cake tester inserted into the middle comes out cleanly. If the top is browning unevenly, rotate halfway through in the oven. If the top is browned nicely but the bread still needs to bake, cover with a piece of foil.
- Step 6Cool in the pan for 10 minutes on a cooling rack. Afterwards, lift the loaf out of the pan, using the overhanging parchment, and cool for another 10 minutes on the cooling rack before serving.
- Step 7Optional: Once cooled, drizzle the banana bread with the Lipton Daring English Breakfast icing (see cookie recipe * on this version, I actually emptied the tea bags into the milk and made the icing, instead of just steeping the tea in the milk. Looks nice, and also makes this icing slightly different from the cookie one. Also, the icing can be made thicker by adding .5 to 3/4 cup more confectioners’ sugar, to make it less of a drizzly consistency and more of a thicker icing that will hold a shape. But…that’s more sugar. And lastly—in the photo I added the icing before the bread was totally cool—impatient—which is why it looks thinner/glossier than it should)
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