Aug 1

Aug 1 Lavender Earl Grey Banana Bread

Melanie Bourdon

Loaf, cake, dessert, Snack

Ingredients

Banana Bread

1 cup unsalted butter
1 tbsp dried lavender
1 tbsp loose Earl Grey Tea
1 1/2 cup granulated sugar
4 eggs
6 ripe bananas, mashed
2 cups unbleached all-purpose flour
2 tsp of baking powder
2 tsp of baking soda
2 tsp pink Himalayan or kosher salt

Lavender Syrup

1/3 cup granulated sugar
1/3 cup water
1 tbsp dried lavender

Preparation

Step 1:

Preheat your oven at 350˚F. Grease a loaf pan (9.25 by 5.25 inches) with butter. Set aside.

Step 2:

Toast 1 tbsp of dried lavender on medium heat for about a minute until it begins to release its scent. Take 1/4 cup of butter from the 1 cup of butter and add to the lavender plus 1 tbsp of loose earl grey tea. Allow to cook for another 2 minutes, stirring occasionally. The butter should start to change color to a medium golden brown. Remove from heat and strain out the lavender and tea with a fine sieve.

Step 3:

Combine all dry ingredients in a medium bowl: flour, baking powder, baking soda and pink salt.

Step 4:

In a stand-up mixer with a paddle attachment, beat the lavender brown butter and the rest of the butter (3/4 cup) with sugar until light and fluffy on medium-high speed. Scrape the side of the bowl. On low speed, add mashed bananas. Then add eggs one at a time. Lastly, mix dry ingredients into 3 stages.

Step 5:

Pour the batter into the loaf pan 2/3 of a way which means a little more than half way. Bake for 45 minutes or until a knife is inserted in the centre of the bread and comes out clean.

Step 6:

While bread is baking prepare the lavender syrup. In a small saucepan add equal parts of 1/3 cup sugar and water. Bring to a boil. Add 1 tbsp of dried lavender and lower the heat to medium. Cook for another minute. Set aside.

Step 7:

Once the bread is cooked, place it on a wire cooling rack and poke holes with a small skewer all over the bread. Brush the lavender syrup on top and sides of bread. Let cool for 30 minutes.