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Duchy banana & raisin tea loaf
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Makes: 1 loaf (10 slices)
1 Waitrose Duchy Organic English Breakfast Tea tea bag
225g Waitrose Duchy Organic Plain White Flour
1½ tsp baking powder
½ tsp bicarbonate of soda
1 tsp freshly grated nutmeg
50g Waitrose Duchy Organic English Salted Butter
75g light brown muscovado sugar
1 medium Waitrose Duchy Organic British Free Range Egg, beaten
3 ripe bananas, mashed
75g walnuts, finely chopped
1. Preheat the oven to 180°C, gas mark 4. Butter and base line a 1kg loaf tin (about 21 x 11cm). Stew the tea bag and raisins together in a bowl in 150ml boiling water for 5-10 minutes. Meanwhile, sift the flour, baking powder and bicarbonate of soda into a large bowl. Stir in the nutmeg and rub in the butter until the mixture looks like breadcrumbs.
2. Discard the tea bag, then add the tea and raisin mixture to the flour mixture, along with the egg and the sugar. Mix in the bananas and walnuts then spoon into the tin and level. Bake for an hour until a skewer inserted into the centre emerges clean. Turn onto a wire rack to cool. Wrap and store for 24 hours before cutting for the best flavour. The tea loaf can be kept for up to one week in an airtight container.
Typical values per serving:
This recipe was first published in September 2013.