This tea bread will amaze you! It's moist and full of flavor from the cinnamon and subtle notes of the tea. If you try it with Earl Grey and orange peel, you will enjoy a more spicy bread with more tea flavor and a citrus sweetness. Trying with Assam or English Breakfast with give you more tea flavor without the citrus undertones. While you are baking, make a double batch, one to eat and one to give. They freeze well, too.
Note, our tea steeps beautifully a second time. After the first steep in milk, strain the tea leaves and set aside. Then get your next pot of milk hot and reuse the leaves a second time.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 1 large loaf or 3 small loaves
1 cup milk
2-3 tablespoons (5-6 Tea Bags) Cedar Lake Teas Organic Assam or Earl Grey or English Breakfast tea- see notes above
1 3/4 cups all- purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 cup butter room temperature
1 cup pure cane sugar
1 ripe banana
1/4 cup light olive oil
1 teaspoon vanilla extract
1 tablespoon rolled oats optional
1 tablespoon pure cane sugar -optional
Preheat oven to 350º F. Grease a 9 x 5-inch loaf pan.
On the stove or in the microwave heat the milk until near boiling. Remove from heat and add the tea into the milk. Allow to cool. Strain through a sieve, discard solids, and reserve milk.
In a large bowl, mix together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
Cream together, with an electric mixer, the butter and sugar until light and fluffy. Add the banana and mix to incorporated. Beat in the oil and vanilla extract. Gradually add the flour mixture. Stir in the tea brewed milk, mixing until batter is uniform and smooth. Spread batter evenly into prepared pan. If desired, sprinkle with the rolled oats and sugar.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Do not over bake or it will get dry.
We love this right out of the oven with a pad of butter.
If you are using Earl Grey tea, add 1 tsp of orange peel in with cinnamon.
This recipe was made with dairy products but could easily be made with non-dairy alternatives for the milk and butter.