270g soft brown sugar
200g mashed bananas (the riper the better)
280g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1. Preheat the oven to 170C and grease a loaf tin and dust with flour.
2. Whisk the butter and eggs until well mixed and then combine with the mashed bananas.
3. Add the flour, baking powder, bicarbonate of soda and cinnamon to the sugar mixture. Mix it thoroughly until the dry ingredients are well incorporated.
4. Melt the butter and pour into the mixture and beat until all the ingredients are well mixed.
5. Pour the mixture into the loaf tin and bake for about 1 hour or until a golden brown colour and firm to touch.
6. Leave the bread to cool slightly in the tin before turning out onto a wire rack to cool completely.
Recipe adapted from the Hummingbird Bakery Cookbook. You can read my review of the book here
Of course the perfect accompaniment to a slice of banana bread with butter is a cup of tea. After being so thrifty using up my leftover frozen bananas I indulged in some Choi Time Tea which the Sunday Times Style Magazine called “the Dom Perignon of the tea world“. Choi Time Tea is the brainchild of Melissa Choi who is a young British girl who imports amazing teas from China and I heard about her teas from my friend Jen who is friends with Melissa. With varieties such as damask rose tea, chrysanthemum and jasmine pearls this is tea for people who are serious about their teas. My favourite was the thousand year red for the pure theatre of the bud unfurling in water and the subtle flavour. The teas are not overly fragrant like some herbal teas and there is no trace of bitterness – this is quality stuff. You can buy Choi Time Tea in Harrods and trust me that it is such a treat with some freshly made banana bread.
Choi Time Tea supplied Gourmet Chick with samples of tea to taste (thanks Melissa!).