Spiced Tea and Banana Loaf (dairy-free)

This is basically just glorified banana bread, but it’s pretty delicious. Bananas are fantastic brain food, and thus this is an excellent indulgent snack for revision whilst also being vaguely (not really) healthy. Why not bake a loaf as a break from work one night? A slice of banana bread with a cup of tea or coffee is the perfect destressing pre-exam snack, and you’ll probably be popular among your housemates!

I’ve put nuts in mine to add a bit of texture and variety to the bread, and also to add to its dubious claims to nutritional value, but you could also put chocolate or dried fruit in there. Rosie used to put raspberries in hers which was a lovely contrast to the banana. If you don’t have any spiced tea, just use black tea and add a little dried spice. Banana bread is a fantastic way of using up old bananas, but Felicity Cloake reminds us that this is by no means a must and that just-ripe bananas will work very well too.

Spiced Tea and Banana Loaf


2 (spiced) tea bags

3 bananas, roughly mashed (leave a few chunks in there for texture)

225g (8 oz) plain flour

2 1/2 tsp baking powder

170g (6 oz) caster sugar

Pinch Salt

2 eggs

4 tbsp vegetable oil

Handful of walnuts, chopped (or any other nut/fruit/chocolate)


  1. Boil some water and pour it over the tea bags (you’ll need 100ml tea which is about half a mug full). Leave it to stew.
  2. Preheat the oven to 180°C. Grease a loaf tin and dust it with flour.
  3. Mix the flour, baking powder, salt and sugar together in a bowl.
  4. Measure 100ml of your tea in a jug and beat in the oil and eggs.
  5. Make a well in the floury mixture, and pour in the tea mixture. Mix together until the wet and dry ingredients have just combined.
  6. Gently stir in the bananas and nuts, and pop your delicious bananary mixture into the tin. Sprinkle some more sugar on top if you’d like a nice crunchy texture on your crust.
  7. Bake in the oven until the top is firm and a knife inserted comes out clean. Let it cool for a little before you take it out the tin. The spices will probably develop more in flavour after a few days so there’s no harm in having leftovers. Enjoy!
This entry was written by Flossita and published on 18 May, 2014 at 4:37 pm. It’s filed under Baking, Cakes and tagged , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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