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4.67 from 6 votes

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
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 16
Calories 200kcal
Author Lauren Keating


  • 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
  • Preparation


  • 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.


Calories: 200kcal | Protein: 3g | Fat: 6.5g | Fiber: 1g