Banana And Tea Squares
This tea-infused banana sponge cake is a delightful twist on a classic treat. The subtle aroma and flavor of Tetley tea blend beautifully with the sweetness of ripe bananas, creating a moist and fluffy dessert. With a hint of mixed spice adding warmth to each bite, this cake is perfect for enjoying with a cup of tea or as a special treat any time of day.
— Constant Cookbook
Ingredients
- 2 Ripe Small bananas, Sliced
- 3 Tetley Tea Bags, soaked
- 150ml Boiled water
- 100g Softened dairy free butter
- 50g Soft brown sugar
- 1 Large free Range Egg
- 1 heaped tsp Baking powder
- 1 heaped tsp mixed spice
- 150g Supreme Sponge flour
Instructions
- Preheat an oven to 180C and line a square tin with baking paper. In a bowl soak the tea bags in the boiled water. Once a dark brown colour, add the sliced bananas and allow to soak for around 15-20 minutes, depending on how ripe (or unripe) the bananas are. You do not want them to be too soft and mushy
- In a separate bow, creme together the butter and sugar. Can use extra sugar if preferred too. Creme until light and fluffy.
- In a mug quickly break up the egg. Slowly combine the egg with the butter creme mix. If begins to curdle slightly add a tbsp of the flour into the mixture. Once combined and smooth, add in the rest of the flour, baking powder and mixed spice.
- Once all the ingredients are combined, Drain the tea mix keeping the tea liquid. Add around half of the tea to the flour mix, so it becomes quiet runny but still holding its shape and smooth. Then add half of the bananas stirring in carefully so the banana slices do not break up.
- Transfer the cake mix to the square tin, tap the sides to level out the mixture. Place the left over banana slices on top of the mix just before baking. Bake for 35-40 minutes or until golden brown and spongy to the touch.
- Once done, remove from the oven and leave to cool before transferring to a cold wire rack. With the left over tea, you can either heat in a small pan and create a tea flavor syrup (adding more sugar to the mix) or I like to keep mine and add it to my morning porridge instead of using milk or plain hot water :)
- Enjoy the cake on its own or with a small covering of your favorite jam or butter
Yield
Makes 16 squares
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