Banana Bread and Choi Time Tea

Weekends are generally the only chance that I get to bake as I actually have the time to set aside.  I also know that whatever I bake will not go to waste as if it is sitting on a tin on the kitchen bench it will be easily devoured over the course of the weekend.  This is a recipe for banana bread that is fantastic for using up leftover bananas.  If your bananas are overripe and starting to go black just pop them in the freezer skins and all.  When you have time to make banana bread you can defrost the bananas and simply snip the top off the banana and literally squeeze the banana out of the skin.  The riper the bananas the better the taste of the banana bread and this method of freezing the overripe bananas could not be simpler and is guaranteed to make you feel incredibly thrifty and virtuous.


270g soft brown sugar
2 eggs
200g mashed bananas (the riper the better)
280g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
140g butter
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!).
If you liked this recipe you may be interested in my recipe for sticky caramel slice or you might want to read my review of the Hummingbird Bakery.


  1. Hurray! Have just forwarded this recipe on to the husband, who has been making banana bread after eating the one from Lantana. Thank you, thank you!

  2. Mmm, I think I know what I am making this afternoon, with the bananas from the freezer!

  3. Helen – Oh good I am glad it is useful to you- it makes a really lovely moist banana bread – hopefully in the same league as Lantana’s!

    TC – Good to hear – you will feel ever so virtuous as you scoff down banana bread

  4. My favorite way to eat banana bread is with cream cheese! You have to try it.
    Choi time tea is really cool to watch the flower bloom.


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