Green Tea, Lemon, and Cacao Nib Banana Bread

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If you’re snowed in this weekend, why not try this twist on banana bread? It’s made with easy ingredients that I had while I was snowed in- bananas, cocoa nibs, lemon zest, and Bigelow Green Tea. While I brewed myself a cup of tea, I used a few extra bags to steep in a mixture of water and lemon juice for my recipe. It definitely gave the bread a unique, citrusy flavor from the matcha and lemon- and now that Bigelow has special bonus teabags included with each box, I can use them in my recipes and have a mug for myself. I picked these up at Walmart.DSC_8395The bread is made in a blender, which gives it a finer texture than most banana breads, almost like a fruit terrine. This version is gluten-free, but you could easily substitute regular flour as well. I added the cocoa nibs at the end. It made for a nice breakfast bread and snack after school, and would be fun to bring to a Saint Patrick’s Day party, maybe with a green matcha glaze on top? Bigelow is versatile for these recipes- it’s really #AmericasTea!

DSC_8391-2Green Tea, Lemon, and Cocoa Nib Banana Bread
Ingredients (makes one loaf)
3-4 large, overripe bananas
4 bags of Bigelow green tea
The juice and zest of one lemon
1 cup of gluten free or all-purpose flour
1 teaspoon of baking powder
1/2 cup of brown sugar
1 stick of butter
2 eggs
Sea salt to taste
1/4 cup of cocoa nib
wpid-IMAG1173.jpg1. Boil 1 cup of hot water and steep the tea bags and lemon juice from 2 hours to 2 days. When ready to bake, preheat the oven to 350.

2. Brown the butter in a small saucepan and let cool. Place the bananas, tea, butter, brown sugar, and sea salt in a blender and blend to a pureed consistency. Add the baking soda and flour gradually until fully incorporated.

3. Fold in the lemon zest and cocoa nibs, and pour into a buttered and floured pan. Bake for 45-50 minutes or until golden brown and springy to the touch. Serve with matcha whipped cream or almond butter.

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