Cacao Chai Banana Loaf

Thanks so much to Feeding Lara for creating this delicious recipe!

Ingredients

• 3 tsp Libertine Blends Cacao Chai Tea (or 3 teabags)
• 1/2 cup boiling water
• 3 ripe bananas (approx. 300g), mashed
• 1/2 cup granulated sugar (approx. 100g)
• 1/3 cup vegan butter (70g), melted (or coconut oil)
• 1 cup buckwheat flour (130g)
• 1 cup almond flour (100g)
• 1/4 cup cacao powder (25g)
• 1 tsp cinnamon
• 1 tsp baking soda
• 2 tsp baking powder
• Cacao nibs, to top (optional)

Method

1. Preheat oven to 180°C (conventional). Line a standard loaf tin with baking paper.
2. Infuse Cacao Chai tea in boiling water for 5 minutes. Strain and reserve the liquid.
3. In a large bowl, mash bananas until smooth. Add sugar and melted vegan butter and mix until well combined. Stir through the strained cacao chai tea.
4. Add buckwheat flour, almond flour, cacao powder, cinnamon, baking soda, and baking powder to the bowl. Mix until just combined, ensuring no dry pockets remain.
5. Pour batter into prepared loaf tin and smooth the surface. Sprinkle with cacao nibs if using.
6. Bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean.
7. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely! Slice and enjoy. 

Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. This loaf also freezes well for up to 2 months. Allow to thaw at room temperature before serving (or microwave).