We made tea-infused banana bread! And it was amazing. I think
you could use any banana bread recipe you love, but we used this one, and
infused the butter with tea. I even (accidentally) spilled some of the tea leaves into the batter
in my tired attempt to squeeze every last drop of butter out of them, and we
have yet to have an overly-crunchy-tea-leaf bite! I also added walnuts and they add a nice texture to it. It’s deliciously cinammon-flavoured, with
the cinnamon oil from the tea most present in the aftertaste, and really
sinking into the bread after a night in the fridge.

My only word of caution: infusing butter with tea does use a
lot of tea leaves (I used ½ cup for this recipe!) so…maybe don’t make this if
you love actually drinking the tea.  Or make it sans tea and brew a cup of Market
Spice Sweet Cinnamon instead.

Sweet Cinnamon Banana Bread

3 to 4 ripe bananas, smashed

¾ cup melted salted butter + ½ cup Market Spice Sweet
Cinnamon tea (instructions for infusing here)

1 cup light brown sugar

1 egg, beaten

1 teaspoon vanilla

3 tablespoons bourbon (or more!)

1 teaspoon baking soda

pinch of salt (oops, I forgot this)

1 teaspoon cinnamon (optional – I left this out but it could
be nice for a layered flavour)

¼ teaspoon nutmeg

1 ½ cups flour

Preheat the oven to 350°F. With a
wooden spoon, mix infused butter into the mashed bananas in a large mixing
bowl. Mix in the sugar, egg, vanilla and bourbon, then the spice(s). Sprinkle
the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour
mixture into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or
until a tester comes out clean. Cool on a rack. Remove from pan and slice to
serve.