Earl Grey-Infused Banana Bread

Hearty, tasty and perfect for breakfast, lunch or teatime, banana bread is one of our favourite things to make (and eat!).  Its fruity name means it always feels a bit more virtuous than tucking in to other types of cake. There are so many variations of this moist loaf, but our spiced Earl Grey-sultana take on a Nigella recipe is ideal for this time of year.



100 g sultanas (soaked overnight, if possible)

1 mug of Earl Grey

175 g plain flour

2 tsp baking powder

1 tsp ground ginger

1 tsp ground cinnamon

½ tsp bicarbonate of soda

½ tsp salt

125 g unsalted butter (melted)

150 g caster sugar

2 large eggs

3 medium bananas (mashed)

1 tsp vanilla extract


Completely cover the sultanas with a steaming mug of Earl Grey, then leave to soak for at least 1 hour, but ideally overnight. Drain once you’re ready to bake.

Preheat the oven to 170ºC/gas mark 3/325ºF. Put the flour, baking powder, bicarb, spices and salt in a medium-sized bowl and combine well using a wooden spoon.

In a large bowl, mix the melted butter and sugar and beat until blended. Beat in the eggs one at a time, then the mashed bananas. Then, with your wooden spoon, stir in the drained sultanas and vanilla extract. Add the flour mixture, a third at a time, stirring well after each bit.

Scrape into a large lined loaf tin and bake in the middle of the oven for 1 hour or slightly more, until golden. Leave in the tin on a rack to cool then slice and serve with a cup of tea. This keeps really well for at least 3 days and is also delicious toasted under the grill with a dash of salty butter on top.

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