How to Make Moist Banana Bread ~ The Bomb!



Black Tea Banana Bread

Ingredients
1/2 c. or 1 stick unsalted butter, softened
White sugar
large eggs, at room temperature
large very ripe bananas
1/4 c.
bags Lipton Daring English Breakfast Tea
1 tsp. vanilla extract
all-purpose flour
1 tsp. baking soda
1/2 tsp. kosher salt
Directions
  1. Preheat the oven to 350 degrees F. Butter a loaf pan, and line with parchment to overhang on the long sides by 2 to 3 inches. Butter the parchment and set aside pan.
  2. Sift the flour, baking soda, and salt into a bowl. Set aside.
  3. Heat the milk to just about to simmer, and remove from heat. Steep with 2 bags of Lipton Daring English Breakfast Tea for 5 to 6 minutes. Remove bags and squeeze out as much tea as possible.
  4. Mash the bananas in a bowl to desired consistency (fully mashed for a smooth bread, chunky for bread that has pieces of banana). Using the paddle attachment, cream the butter with the sugar in a stand mixer on medium high, scraping down the sides once or twice, about 3 minutes. When fluffy, add eggs one at a time, until fully incorporated. Scrape sides again and beat until fully incorporated. Add the milk and vanilla extract. Lower the speed to medium, and add the mashed bananas.
  5. Remove the bowl from the standing mixer and gently fold the sifted flour, baking soda, and salt with a spatula until just combined. Pour the batter into the pan, smoothing the top with a spatula. Bake for about 65 minutes, until the top is nicely browned and a cake tester inserted into the middle comes out cleanly. If the top is browning unevenly, rotate halfway through in the oven. If the top is browned nicely but the bread still needs to bake, cover with a piece of foil.
  6. Cool in the pan for 10 minutes on a cooling rack. Afterwards, lift the loaf out of the pan, using the overhanging parchment, and cool for another 10 minutes on the cooling rack before serving.
  7. Optional: Once cooled, drizzle the banana bread with the Lipton Daring English Breakfast icing (see cookie recipe * on this version, I actually emptied the tea bags into the milk and made the icing, instead of just steeping the tea in the milk. Looks nice, and also makes this icing slightly different from the cookie one. Also, the icing can be made thicker by adding .5 to 3/4 cup more confectioners’ sugar, to make it less of a drizzly consistency and more of a thicker icing that will hold a shape. But…that’s more sugar.





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Date: 10.12.2018, 20:27 / Views: 82471


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