One of the downsides to trying to balance keeping up with recipe development jobs and making sure I have fresh content to post here is that I rarely have time to make recipes created by other people. (I’m not complaining – I love what I do and can’t get over the fact that big companies are actually willing  pay me to play in the kitchen!)

Then I heard about the Secret Recipe Club, which pairs up bloggers each month and has them make, test, and write about another blogger’s recipe – meaning not only that I’d get to make something created by someone else, but I’d also get feedback on my recipes. Win-Win, right? Unfortunately, a lot of people agreed that it was a great concept – I’ve been on the waiting list for months. But I finally made it into a group, and I couldn’t be more excited!

For my first month participating in SRC, I was assigned to The More Than Occasional Baker. I considered making something sinfully decadent like Peanut Butter Toblerone Cheesecake (!!!) but ultimately settled on the Earl Grey Banana Bread. What can I say? I’ve been searching for a better banana bread recipe, and I adore Earl Grey.

This recipe is definitely a keeper! It’s light and fluffy, but also super moist – it’s totally not the kind of banana bread that requires a smear of butter to make it edible. The tea flavor is subtle, but it adds a really interesting layer of flavor that I loved. Same for the brown sugar, which adds slight caramel notes, and the turbinado sugar on top, which gives the crust a sticky toffee-like crunch.

All in all, this is a great bread to either grab for a quick breakfast or to enjoy mid-afternoon with a mug of tea.


Yields 16

Earl Grey Banana Bread

If you like your bread to have a delicate, uniform crumb, use a food processor or egg beaters to process the banana into a smooth puree. I prefer to mash my bananas with a fork, leaving them slightly chunky – you'll end up with small pockets of intense banana flavor throughout the bread. Adapted from The More than Occasional Baker

10 minPrep Time

1 hr, 30 Cook Time

1 hr, 40 Total Time

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  • 1/2 cup Water
  • 5 bags of Earl Grey tea
  • 1/4 cup packed Dark Brown Sugar
  • 3/4 cup Sugar
  • 1/2 cup Butter
  • 1 cup fat free Sour Cream
  • 1 teaspoon Baking Soda
  • 2 Eggs, lightly beaten
  • 2-1/4 cups all purpose Flour
  • 3 very ripe Bananas, mashed
  • 2 tablespoons Turbinado Sugar (Sugar in the Raw)
  • Preparation


  1. Preheat the oven to 350*F.
  2. Bring the water to a boil in a small saucepan. Remove from heat and add the tea bags. Allow the tea to steep for 5 minutes, then discard the tea bags. Add the sugars and butter and return the pan to the heat. Cook until the butter and sugars have melted into a thick syrup, about 2 minutes. Let cool.
  3. Combine the sour cream and baking soda in a large bowl. Let stand for 5 minutes. Stir in the cooled tea syrup and the eggs. Sift in the flour and fold gently to combine. Fold in the mashed bananas.
  4. Pour the batter into two greased loaf pans. Sprinkle the tops with turbinado sugar.
  5. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center of the bread comes out clean. Allow to cool completely before slicing.