Banana bread with African Masala rooibos

Banana bread, invented in the United States during the great depression of the 1930s, is proving a popular choice for brunch and afternoon tea at the moment. Everyone has their own little twist on this recipe. Why not try this version from Kim à Paris ? Infuse our African Masala rooibos in the mixture! It gives a spicy touch to this delicious cake that certainly made our mouths water… give it a try.

Banana bread with African Masala rooibos, the recipe

Preparation time: 10 minutes

Cooking time: 50 minutes at 180°C

Ingredients :

• 2 ripe bananas + one for decoration
• 70g of soft butter
• 2 eggs
• 120g of brown sugar
• 1 tsp of bicarbonate of soda
• 1 tsp of baking powder
• 3 tsp of single cream
• 2 tsp African Masala rooibos (made of cinnamon, ginger, black pepper, cloves and cardamom)
• 180g of white flour
• 1 pinch of salt

The recipe:

In a pan, melt the butter with the cream. Add the African Masala rooibos. Bring to a low boil and remove from the heat. Cover and leave to infuse while preparing the rest.

Preheat the oven to 180 °C.

Mash the 2 bananas with a fork and add the brown sugar. Mix thoroughly.

Beat the eggs and add them to the mixture.

Then add the salt, bicarbonate of soda and baking powder and mix, followed by the flour and some nuts or chocolate if you like.

Finally, pour in the infused and filtered cream, mix everything together and pour into a greased tin.

Cut the remaining banana in half lengthwise and place the two halves upside down on the cake.

Bake for 50 minutes.

Allow cool and enjoy!

What’s a good tea to drink with this?

An African masala rooibos of course, for the perfect caffeine-free accompaniment! For a slightly spicier version, you could opt for a Masala pour Tchaï made entirely of spices, whose intensity goes very well with the sweetness of the Banana Bread.