Rooibos Banana Bread
- Details
Pairing the right drink with your food can make all the difference in the world. Have you ever had a meal where the wine shined and the food tasted better with every sip? That’s what will happen when you pair warm banana bread with a cup of rooibos tea.
These two are such a good combination, we decided to put some rooibos in the banana bread, too! The tea gives the bread a warm, nutty flavor and an aftertaste of honeysuckle. The hot cup of rooibos will taste even more rooibos-y next to this delicious treat. It’s a perfect snack that won’t get you wired on caffeine. Now, you get to drink your rooibos and eat it too.
Rooibos Banana Bread
Ingredients
- ½ cup unsalted melted butter
- 3 tablespoons Rooibos
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground fenugreek seed
- ½ teaspoon ground Indian coriander seed
- ½ cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 2 eggs
- 2 cups mashed overly ripened bananas
- ¾ cup chopped walnuts
Instructions
- Preheat oven to 350. Grease a loaf pan with non stick spray and set aside.
- In a large bowl add the melted butter and rooibos tea and combine. Set aside 30 minutes. The butter will wake up the tea and start extracting flavor.
- In a medium bowl size bowl add the flour, spices, baking soda and baking powder.
- With a whisk stir until incorporated.
- In the bowl with the butter and Rooibos whisk in the yogurt, vanilla and brown sugar. Whisk until fluffy. Next whisk in the eggs one at a time. Stir in mashed bananas. Fold in the walnuts.
- Slowly mix in the dry ingredients. Please don't over stir or it will result in a dense banana bread.
- Add the batter to the greased load pan, bake for 50- 55 minutes. or until the center reaches 200. If the top is browning too fast feel free to loosely cover it with aluminum foil for the last 30 minutes of baking.
- Let it cool before digging in. Cover loaf at room temp for 2 days or store in the fridge up to a week.
Notes
If there is an extra perfectly ripened banana to spare cut it into thin strips horizontally and lay it on the batter before baking as decoration. Once the bread is baked the banana garnish will add sweetness and a chewy texture to the crust.
Lemon Coriander Cake
This Lemon Coriander Cake is light and delicious with bright flavors of lemon and Indian coriander. We loved it plain and simple with a sprinkle of powdered sugar and a glass of Timber City Ginger …
Rhubarb Compote with Indian Coriander Cream
To me, one of the true harbingers of spring is the sight of my rhubarb leaves tentatively reaching up towards the sun. Soon, I know they’ll be producing non-stop throughout the summer, and whatever I …
Golden Turmeric Granola with Dried Berries
Start your day with this powerhouse of nutrition and flavor. We’ve infused coconut oil with turmeric and star anise to turn everyday granola into a beautiful ambrosia with whole Indian coriander seeds and tart dried …
Arabic Chicken Kabsa
Kabsa is thought of as the national dish of many Arab states. Consisting of rice, meat, spices and often vegetables, all the ingredients in Kabsa are traditionally cooked in a single pot. The protein often …
Whipped Dirty Chai
In the heat of summer, everything’s better on ice. For a cold afternoon pick-me-up, we decided to try out the trendy whipped Dalgona-style coffee… with a couple spicy additions, of course! We added vietnamese cassia …
Leave a Comment