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Makes: 2, 10 x 18cm loaves
Prep time: 10 minutes

What an awesome way of using up any 'bit too over the hill' bananas and turning them into a scrummy cake. The Earl Grey tea really comes through and makes it taste a whole world better than just plain banana bread. I say a whole world, think more out of this world.

5 Earl Grey tea bags
150ml boiling water
45g brown sugar, plus extra for sprinkling
230g golden caster sugar
100g unsalted butter, melted
255ml sour cream
1 teaspoon bicarbonate of soda
2 medium eggs, lightly beaten
250g self raising flour
1 teaspoon ground cinnamon
250g mashed banana (about 2 medium bananas)

Preheat the oven to 180°C. Grease and line two 10 x 18cm loaf tins with baking paper. Place the tea bags in a mug and pour the boiling water over. Leave to steep for 5 minutes before removing the tea bags, squeezing them of all their liquid as you go. In a small saucepan place the strong tea, brown sugar, caster sugar and butter, then over a low heat slowly melt together until the sugar granules have dispersed and it has turned into a buttery brown syrup. Leave to cool for 10 minutes or until its ok to touch.

In a large bowl, mix together the sour cream and bicarbonate of soda, leave to stand for 5 minutes, then stir in the melted mixture and eggs. Sift the flour, baking powder and cinnamon into another bowl. Gradually fold in the sour cream mixture, followed by the mashed bananas.

Divide the mixture equally between the prepared tins and sprinkle the brown sugar mixture on top. Bake for 1-1¼ hours or until a skewer inserted into the centre of each loaf comes out clean. Set aside to cool in the tins for about 20 minutes, and then turn out onto a wire rack to cool completely.