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Mar 24, 2016 BY Joy McCarthy

Earl Grey Banana Bread

—  found in  Food  —

As I was flipping through Jamie Oliver’s new cookbook Everyday Superfoods, which Walker gave me for Christmas last year, I came across a recipe for Earl Grey Banana Bread. I thought “OMG, what an amazing idea!” I love the Earl Grey flavour, as you might have noticed from my near-daily London Fog sippin‘, so I whipped up my own version with buckwheat flour and made it gluten-free.

This banana bread was super fluffy and moist, just like my previous recipe for Chocolate Chip Buckwheat Banana Bread. The hint of Earl Grey was such a lovely addition. I think this is my new favourite banana bread – and I’ve got quite a few on Joyous Health.

I normally add maple syrup or coconut sugar, but I decided to let the bananas shine in this recipe. I used some medjool dates as well to add natural sweetness. This loaf was the perfect level of sweetness.

Walker enjoyed it with some goat butter. Yes, I did just say “goat butter.” It’s delicious!! I slathered my slice with coconut butter. I broke the five-day raw food cleanse I’ve been doing, but it was worth it! Raw food cleanse or not, I must taste test my own recipes to make sure they’re good enough for my joyous readers. I made a similar recipe yesterday with quinoa flour and it was a total flop, as you might have seen on Snapchat. It is always a bummer when that happens because I don’t go cheap on ingredients even when I’m testing.

The ingredients are pretty much what you see in this photo. But for more detailed instructions, check out the recipe below.

 

Here’s the recipe. Do let me know in the comments section if you tried it!

 

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Ingredients
  • 1 cup light* buckwheat flour
  • 1 tsp baking soda
  • Ā½ tsp baking powder
  • 1 tsp vanilla powder or extract
  • 2 eggs, whisked
  • 1/4 cup melted coconut oil
  • 2 ripe bananas, mashed
  • 1/3 cup organic earl grey tea, strongly steeped in hot water*
  • 1/3 cup banana chips, crumbled or finely chopped
  • 4 medjool dates, pitted and finely chopped
  • 1/3 cup pecans or walnuts, chopped
Instructions
  1. Preheat oven to 350F degrees. Grease a loaf pan.
  2. In a large bowl, combine the flour, baking soda, baking powder and vanilla powder. If using vanilla extract, combine it with the wet ingredients.
  3. In a separate bowl, combine the eggs, oil, banana and tea. Combine the wet and dry ingredients until fully combined. Fold in banana chips, dates and pecans.
  4. Pour batter into loaf pan.
  5. Bake for 30 minutes. I have a convection oven, which cooks things a little faster, but you'll know it's done when you stick a fork or knife into the center and it comes out clean. If you do not have a convection oven then you may need to add about 10 minutes.

Notes

*Dark buckwheat flour works fine too.
Be sure to use really good quality tea for this recipe. I used the Honest Leaf's organic Earl Grey tea.

 

I recommend you enjoy this banana bread with some good fat like almond butter, coconut butter or this goat butter. The good fat will turn this banana bread into more of a powersnack because good fats really help to balance your blood sugar. It was my first time trying goat butter and I absolutely loved it. Surprisingly, it wasn’t at all goat-y tasting – not that I would have minded because I love all things goat milk. 

As mentioned above, I’m on Snapchat now. My username is joyoushealth. I’ve been snapping up a storm this week! If you have a mobile device you can add the app and follow my snaps!

Have a joyous rest of your week!

Mar 24, 2016 BY Joy McCarthy
33 Comments
Susan   •   March 25, 2016

Such a great recipe! I love Earl Grey tea as well, so aromatic! Would butter be ok to use instead of coconut oil? I love coconut oil,but it can get expensive, butter is more affordable in that regard. Thanks in advance! :-)

Reply
Heather Allen   •   March 25, 2016

Jody   •   March 25, 2016

Assuming it would be fine to omit the banana chips?

Reply
Heather Allen   •   March 25, 2016

Amanda   •   March 25, 2016

I can't wait to try this one! I love your other buckwheat banana bread recipe aswell - it's my go to! Wondering if Walker would ever do a post on some photography tips? I remember from one of your periscopes you saying that Walker takes most of the photos and I think they're awesome! It's not easy taking nice photos like you guys have here. Anyways, just a thought for a future post maybe.. or even some resources that Walker has used to gain his skills could be helpful... Thanks guys! Love all that you do!

Reply
Heather Allen   •   March 25, 2016

Jackie   •   March 25, 2016

Hi Joy, This recipe looks amazing. Do you think using regular, all purpose gf flour would work? The fact that your quinoa flour batch didn't turn out has me worried. Thanks, Jackie

Reply
Heather Allen   •   March 25, 2016

Khava   •   March 28, 2016

Oh my goodness! That looks SO good! :D Can't wait to try it!

Reply

Beth   •   March 30, 2016

I tried it without banana chips. It was moist and kept well for a couple of days. I love that it's sugar free! I didn't put any fat on it, but that's just me.

Reply

Jessica   •   March 31, 2016

This sounds delicious! Has anyone tried an egg-free version (flax egg, etc)? I'm wondering if it would work.

Reply

jeremy   •   March 31, 2016

For the amount of tea, are you talking 1/3 cup of leaves and then brew it, or 1/3 cup of brewed tea (brewed strongly)? I'm thinking the latter. Every recipe I've ever tried is super-joyous. As a matter of fact, I'm having your pesto tonight.

Reply
Heather Allen   •   March 31, 2016

sybarite   •   April 6, 2016

This recipe looks terrific, but I'm allergic to eggs. What would be the best egg substitute for this recipe?

Reply
Joy McCarthy   •   April 6, 2016

Ashley   •   April 20, 2016

How do you feel about Gee? I haven't seen you use it for anything before.

Reply
Heather Allen   •   April 20, 2016

Erin G   •   May 25, 2016

I just made this recently and my whole family of 5 loved it! I'm just wondering how you store this (or other breads)? I don't want it to get hard but I have yet to find something that works as effectively as plastic wrap. Thanks!

Reply
Heather Allen   •   May 25, 2016

Ashley   •   May 30, 2016

Where in Toronto can you buy that goat butter? On their website it's only sold in Quebec.

Reply
Heather Allen   •   May 31, 2016

Dani   •   July 9, 2016

Wow, this turned out amazing! I dislike earl grey tea but had some and finally found a use for it. I also used spelt flour instead of buckwheat since it's all I had and I find it works really well. I added dates, prunes and figs in the mix with walnuts and a little sprinkling of ground almonds. I'm just so surprised at how perfectly sweet it is without adding any sugar! Amazed. This is my fave.

Reply
Heather Allen   •   July 11, 2016

Kaila   •   October 26, 2016

I baked these this week but found that they could use a liiiiiittle more sweetness ;) How could I throw a little maple syrup in here without compromising the chemistry? :)

Reply
Heather Allen   •   October 27, 2016

Julia   •   January 30, 2017

Does regular stone ground Buckwheat flour work too? Mine doesn't say Light or Dark. Sorry if this is a silly question. Thx!

Reply
Rachel   •   February 3, 2017

Lisa B   •   February 24, 2017

I've had success making banana bread with spelt flour and quinoa flakes* (rather than quinoa flour)....maybe that could be the difference?? It turns out moist delicious and flavourful every time! Let me know if you try. I am looking forward to making this šŸ˜

Reply
Rachel   •   February 24, 2017

Kat   •   June 8, 2017

Hello! I'd love to try out this recipe; however, I don't have buckwheat flour. I have regular flour, wheat flour, coconut flour and gluten free flour. Could I substitute any of these for the buckwheat flour? Thanks!

Reply
Rachel Molenda   •   June 8, 2017

Karen   •   September 30, 2017

HI! I'm planning on making this tomorrow. Is this banana bread ok to keep in the freezer? I plan on baking a couple of loaves. Thanks!

Reply
Rachel Molenda   •   October 2, 2017

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