Banana bread is massively on-trend at the moment and you really see why when you bake homemade banana bread.
I wanted to take banana bread to the next level, so I came up with this banana and fruit tea bread recipe, which is spicy and extra moist while having a crunchy top.
This rich and fruity banana bread recipe contains tea and spice flavours along with soft brown sugar, which all help to create a banana bread which had the flavour and moistness that you won’t be able to resist.
Banana and Fruit Tea Bread Recipe
Equipment
- 2lb (1kg) bread tin
- Large mixing bowl
- Hand or stand mixer with beaters
- Parchment paper or cake tin liner
Ingredients
- 100 ml Tea Very strong
- 100 g Sultanas
- 125 g Butter softened
- 150 g Sugar – dark soft brown
- 30 g Golden syrup
- 3 Bananas Very ripe
- 2 Eggs large
- 250 g Self raising flour
- 1 tsp Ground cinnamon
- 1 tsp Mixed spice
Instructions
- Make the strong tea – place 2 teabags in a small bowl, pour over 100ml boiling water and leave to cool and infuse for 5-10 minutes.
- Remove the teabags, add the sultanas to the tea and leave to soak while you prep the rest of the ingredients.
- Grease a 2lb (1kg) loaf tin with butter and line with baking paper or use a cake tin liner (no greasing required).
- Pre-heat the oven to 170°C/340°F.
- Add the softened butter, sugar and golden syrup to the mixing bowl and beat until soft and fluffy.
- Add the ripe bananas and continue to beat (if the bananas are very ripe they won't need pre-mashing). Don't worry if the mixture looks a bit curdled at this point.
- Weigh out the flour, cinnamon and mixed spice into a bowl.
- Add one spoon of flour to the butter, sugar & banana mix along with one egg and gently beat until combined.
- Repeat the previous step and add the 2nd egg and beat until combined.
- Add the flour and spice mix to the mixing bowl along with the tea-infused sultanas and gently mix until the ingredients are all combined and you have a creamy looking batter.
- Scrape the mixture into the lined loaf tin and bake for about 1 hour to 1 hour and 10 minutes or until a skewer comes out clean. (See below for tips on how to tell if the bread is cooked).
Nutrition
TIP: Not sure if you have all the necessary bread baking equipment at home? Check out my recommended picks below (Amazon links):
-
- Scale: Nicewell 22lb Digital Kitchen Scale
- Mixing Bowls: OXO Stainless Mixing Bowls Set
- Pastry Scraper: OXO Stainless Pastry Scraper
- Loaf Pan: OXO Non-stick Loaf Pan
- Kitchen Thermometer: ThermoPro Digital Thermometer
- Stand Mixer (optional): Kenwood Kmix Stand Mixer
More about the banana and fruit tea bread recipe
Here are some answers to commonly asked questions about banana bread which will help you to get the best results from your bake:
How long does banana bread last
Banana bread is so good when it’s freshly cooked because it still has some crunch on the top, but it also keeps really well for 2-3 days at room temperature.
For optimum freshness, store the bread in an airtight container, somewhere cool and out of direct sunlight.
How ripe should bananas be for banana bread?
When it comes to banana’s for banana bread, the riper they are the better, so if they’ve gone brown they will be fine to use.
The only time I probably wouldn’t use them is if they’ve gone very black or if they’ve gone moldy.
Very ripe banana’s are best because they’re much more flavorsome, they easily mash up using the mixer with no pre-mashing required and they’re extra sweet.
Top tip – Soak the sultanas in tea overnight
For extra flavour and softer fruit, if you have time, follow steps 1 & 2 and then cover the bowl containing the tea-infused sultanas with cling film and soak overnight.
If you don’t have time to do this, don’t worry, just continue to follow the quick recipe version.
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