Remember when I said I almost always have a few overripe bananas? Yeah, this past week, I had bunches more than usual, for whatever reason. I always have too much tea, as well, since I every so often buy way too much from Adagio. In my defense, how can I resist Doctor Who and Harry Potter themed teas (and if anyone wants a $5 certificate, let me know – I love sending them out! 😉 )
My grandma got me a bundt pan for Christmas, and this is my first successful recipe out of it. I did make one other cake but didn’t bake it quite long enough, so it fell apart. It sure was tasty, though! This one came out quite nicely, so I’m glad to know I can make a bundt!
I love infusing tea into baked goodies, and it’s almost always chai or earl grey. This time, I went with earl grey, mostly because I really wanted to see how it paired with bananas. AND I always love an excuse to use my TARDIS tea.
I am so pleased with how this cake turned out. The earl grey and banana flavors meld together perfectly, neither too overpowering, and you can definitely taste them both! Sometimes, tea flavors fade away, but not this time! This cake is subtly sweet, so you can eat it anytime without guilt! I’ve been enjoying this for breakfast or an afternoon snack (tea time, anyone?).
Buckwheat flour, almond meal, greek yogurt, bananas, and tea combine together to make one heck of a healthier cake. Protein, healthy fats, fiber.. it’s got it all! I sprinkled the cake with a bit of powdered Swerve sweetener (erythritol) because I actually didn’t have any regular confectioner’s sugar, but regular is definitely okay too. I love how the dusting of powdered sugar looks – so beautiful!
What is your favorite kind of tea? Do you like infusing it into treats?
- 1 cup boiling water
- 2 tsp earl grey tea leaves (or 2 tea bags)
- 2 cups almond meal (I use Trader Joe's)
- 1 cup buckwheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp earl grey tea leaves, finely ground (or contents of 1 tea bag)
- 1 cup plain greek yogurt
- 2 cups overripe bananas, mashed (about 4-5 medium bananas)
- 3 eggs
- 2 Tbsp vanilla extract
- 1 tsp liquid stevia (or 1 cup honey or sugar)
- confectioner's sugar, for dusting (optional)
Preheat the oven to 350ºF, and lightly grease a 10 to 12 cup (9 to 10 inch) bundt pan. Set aside.
Steep the 2 teaspoons of earl grey leaves (or 2 tea bags) in 1 cup of boiling water for about 10 minutes. Once done steeping, strain out the loose leaf tea (or remove the tea bags). Set aside to cool slightly.
In a medium bowl, stir the buckwheat flour, almond meal, baking powder, baking soda, salt, and ground tea leaves together. Set aside.
In a large bowl, mash the bananas, and add the greek yogurt (and honey, if using), mixing until combined. Beat in the eggs, vanilla extract, and liquid stevia, until smooth. Stir in the cup of slightly cooled earl grey tea.
Slowly add the flour mixture to the banana mixture, stirring until just combined. Pour the batter into the greased bundt pan.
Bake at 350ºF for 55-65 minutes, until a toothpick inserted into the center comes out clean (and the cake springs back when lightly touched). Allow to cool in the pan for about 10 minutes before turning out onto a wire rack to cool completely.
Once cool, dust with powdered sugar. Serve immediately.
Store leftovers in an airtight container in the refrigerator. This cake can be frozen, tightly wrapped, for up to 2 months.