Posted by: marthabernie | February 11, 2017

BANANA CHIP TEABREAD

I have found that a lot of people search for new and different banana bread recipes.  Personally, the one I like the best is the Starbuck’s Banana Bread (look for it under BAKING in the archives).  However, the one below is a British variation that uses dried banana chips, sultanas and Earl Grey tea.  The fruit is soaked in the tea, which is a method used in other tea breads such as Irish Barm Brack.  It also calls for whole wheat flour which makes the texture a little heavier.  FYI, it’s very hard to find sultanas in the U.S.  The best substitutes are the golden raisins made from Thompson seedless grapes that are available everywhere.  Get out your scale because this recipes measures everything in grams!  And hopefully you can figure out the milliliter conversions — if you don’t have a liquid measure that shows milliliters, there are conversion charts on the internet!

BANANA CHIP TEABREAD

1 Earl Grey tea bag

150 grams dried banana slices (dried chips)

100 grams sultanas

100 ml rapeseed or other vegetable oil

175 grams soft brown sugar

2 free range medium eggs

225 grams self-rising wholemeal (whole wheat) flour

Preheat oven to 350 degrees F and line a standard loaf tin with paper liner or parchment.

Soak the tea bag in 300 ml boiling water, remove the tea bag, then pour the tea oveer the fruit and leave to soak for 30 minutes.

Whisk the oil, sugar and eggs in a lare bowl until pale and creamy, add the soaked fruit.  Fold in the flour and pour into the prepared tin.  Bake for 1 to 1-1/4 hours or until golden and cooked.  Cool slightly before removing from the tin.


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