Earl Grey Banana Bread

By foodiva

Ingredients

• 1 Earl Grey teabag
• 50 g unsweetened dried banana
• 50 g dried dates
• 50 g pecan nuts
• 150 g wholemeal self-raising flour
• 50 g rye flour
• 1 tsp level baking powder or 3 if using plain wholemeal flour like I did
• 2 large ripe bananas
• 2 large eggs
• 50 ml maple syrup
• 4 tbsp olive oil
• pinch of salt

Details

Servings 12
Preparation time 10mins
Cooking time 65mins
Adapted from gillianskitchen.com

Preparation

Step 1

Instructions

Pre-heat oven to 180C / 350F

Line a 1.5L loaf tin with baking parchment

Make a cup of Earl Grey tea with 100ml of boiling water and let brew for 3 minutes

In a food processor pulverise the dried banana, destoned dates, pecan nuts, flours, baking powder and a pinch of sea salt until you have a fine sandy texture

Add the peeled bananas, eggs, maple syrup, oil and Earl Grey tea and process again until all well combined

Tip the mixture into the prepared loaf tin and bake for 50-55 minutes or until risen and golden and when an inserted skewer comes out clean

Cool for 5 minutes in the tin before lifting out an allowing to cool on a wire rack.

Serve as it is or toast in the morning for breakfast topped with nut butter of your choice, plain yoghurt and fresh or stewed fruits.

Store the loaf in an airtight container and it will keep for 2 to 3 days, or slice into portions and put into the freezer and get out as needed in the morning and pop into the toaster before enjoying with your favourite topping.