Ingredients
For the dough:
Dried Mahua Flower (75g)Earl Grey Tea (10g)
Milk (70ml)
All Purpose Flour (250g)
Baking Soda (1 tsp)
Baking Powder (2 tsp)
Salt (1/2 tsp)
Natural Vanilla Extract (1/2 tsp)
Unsalted Butter (225g)
Raw Sugar (180g)
Eggs (3)
Ripe Bananas (2)
Notes
- For the dried Mahua flowers: steeped in boiling water until bloated, drained, squeezed and pureed.
- For the unsalted butter: room temperature
- For the raw sugar: please powder
- For the ripe bananas, please mash
Directions
- Preheat the oven to 180C. Line a 25x 12x 6cm loaf tin with parchment paper.
- Boil the milk and steep the earl grey tea in it until the milk is a deep brown colour. Strain and set aside.
- Whisk the flour, baking soda, baking powder, and salt together. Set aside.
- Using an electric hand mixer or stand mixer, cream the butter and sugar together on medium high speed until very pale, light, and fluffy. Add the eggs, one at a time, beating well after each addition. Add the mashed banana, earl grey milk, vanilla extract and mahua puree. Mix on slow until combined.
- Gently stir in the dry ingredients in three increments, stopping as soon as any flour streaks disappear.
- Pour into loaf tin, and spread evenly. Bake for 40-80 minutes, or until cake tester inserted comes out clean. Cool completely on a wire rack before slicing.
