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Banana tea loaf with cranberry & cardamom
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Makes: 8 - 10
1 Clipper Fairtrade Pure Green Tea bag
50g LOVE Life Dried Cranberries
225g self-raising flour
1 tsp baking powder
6 Bart Fairtrade Cardamom pods
50g butter, cubed
100g Billington’s Fairtrade Natural Demerara sugar
Grated zest of 1 orange
1 medium egg, beaten
2 ripe Fairtrade bananas, mashed
1. Preheat the oven to 180°C, gas mark 4. Butter a 1-litre loaf tin and line the base with greaseproof paper. Pour 150ml boiling water over the tea bag and add the cranberries. Leave to steep for 5 minutes then remove the tea bag.
2. Sift the flour and baking powder into a mixing bowl. Crush the cardamom pods and remove the seeds. Add the seeds to the flour mixture then rub in the butter until the mixture looks like fine breadcrumbs. Stir in the demerara sugar and orange zest.
3. Whisk the egg with the tea-infused cranberries and add to the dry ingredients with the mashed banana. Mix well then spoon into the prepared tin and level the surface. Bake for 50 - 60 minutes until well risen, golden and firm to the touch. Turn out, remove the paper and cool on a wire rack. Wrap and keep for 24 hours to allow the flavours to develop, then serve sliced.
This tea loaf freezes well. Wrap individual slices in greaseproof paper and serve as needed.
A cup of tea is the quintessential choice for this recipe. Try it with a pot of Waitrose Fairtrade Assam Tea.
Typical values per serving:
per slice based on 10 slices per loaf
This recipe calls for a steaming hot, refreshing lift.Click here to browse our tea and coffee assortment. (opens in a new window).
This recipe was first published in February 2012.