Pumpkin Spice Banana Bread
Not your average banana bread!
This bad boy is made with the addition of a pumpkin spice latte in the mix! It’s so easy to make and a great way to use up any super ripe bananas that will just go to waste.
Pumpkins may be out of season, but this recipe is definitely not! It’s such a homely bake, let me know if you bake it by tagging us in your posts!
Firstly, make that latte!
Put your milk into a saucepan and slowly bring to simmer. Either add two teaspoons of pumpkin spiced tea directly to the milk or if you have any of these reusable tea bags pop the tea in there and add to the pan. Leave to simmer for a good ten mins.
After your tea has brewed leave to cool then, remove the tea with a sieve before adding to the rest of the mixture.
Cream together your butter (at room temp) and sugar. Using an electric mixer/hand mixer or good ole fashioned whisk is fine.
Meanwhile, in a separate bowl add your peeled ripe bananas and mash them up. When they are a gloopy mush, add the vanilla extract, the cooled pumpkin tea latte and add to the creamed butter and sugar mix along with your eggs! Mix slowly.
Next, combine the flour with the salt and slowly add to the wet mixture a bit at a time, allowing the mixture to soak the dry mix up before adding anymore.
Pour the mixture into a loaf tin either greased with butter and then sprinkled with a bit of flour or lined with baking paper.
Pop into the over and bake for a good hour.
When it’s baked, insert a skewer or knife into the top after the hour to check if it’s completely baked. (It’s okay if there’s a little bit of mix on it and not completely clean as it’s a moist cake!)
After your loaf has cooled, slice it up and enjoy with a big mug of tea!
Serves: 10 (or 1)
Prep time: 15 mins
Cooking time: 1 hr
Dietary: Vegetarian (For Vegan: swap the butter for coconut oil, the egg for egg replacer and use a dairy alternative for the milk)
Top tip: No loaf tin? Bake as muffins instead!