A tea bread is a sort of bread to be eaten with tea, sweetened with fruit and other spices and traditionally served with sweet butter. While coffee cake is usually moist, tea bread is often less so, as, when drunk with tea, it becomes moist and airy as it is enjoyed.
I personally love these “dissolving” sorts of textures in breads and loaves, preferring them to the more naturally moist sort.
Three foods I know my roommate Maddie loves: French toast, pad Thai, and banana bread.
Madds, you’ve literally gotten all three in the past two days. Did you miss living with me? 😉 haha.
My recipe for banana bread– to make it adhere to a TEA bread– involves peanut butter as the fat to make a denser, thicker, heartier– and tastier– bread.
I also use just 2/3 cup sugar, and EXTRA RIPE bananas, in order to let the sweetness of the bananas shine. 2/3 cup sugar is all you need for a very sweet bread!
2/3 cup sugar
2 1/2 extra ripe bananas, mashed
1/3 cup creamy or crunchy peanut butter (depending on whether you like nuts in your banana bread; you may also mix walnuts or pecans in, as desired)
1 3/4 cup flour
2 teaspoons baking powder
1/4 tsp baking soda
2 tsp salt
- Preheat oven to 350 degrees. Lightly coat a loaf pan with vegetable oil.
- In medium bowl, beat eggs, sugar, bananas, and peanut butter until combined.
- In separate bowl, mix together remaining ingredients.
- Add flour mixture to banana mixture, and stir until well blended. Batter will be stiff and thick.
- Pour batter into greased loaf pan. Bake in the center of your oven for approx 50 minutes, or until toothpick inserted in center comes out clean.
- Cool in pan on wire rack about ten minutes. Turn upside down and cool loaf on wire rack another 10 minutes. Cool completely right-side up before serving with tea and honey butter or peanut butter (or, best, honey peanut butter).
Day by day continuing with one mind in the temple, and breaking bread from house to house, they were taking their meals together with gladness and sincerity of heart. ACTS 2:46