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.
- ½ cup Water
- 5 bags of Earl Grey tea
- ¼ cup packed Dark Brown Sugar
- ¾ cup Sugar
- ½ 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)
- Preheat the oven to 350*F.
- 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.
- 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.
- Pour the batter into two greased loaf pans. Sprinkle the tops with turbinado sugar.
- 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.