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If you’re craving something sweet try this recipe for Banana, Dried Cranberry and Cardamom Tea Loaf, which should fill a hole and is also packed with antioxidants. It’s a healthier choice than a Crunchie bar, too.
1 green tea bag
50g dried cranberries
225g self-raising flour
1 tsp baking powder
6 cardamom pods
50g butter, cubed
100g demerara sugar
1 orange, zested
1 medium egg, beaten
2 ripe bananas, mashed
Preheat oven the to 180C/Gas Mark 4. Butter a 1 litre loaf tin and line the base with greaseproof paper.
Pour 150ml boiling water over the tea bag and add the cranberries. Leave to steep for 5 mins then remove the teabag.
Sift the flour and baking powder into a mixing bowl.
Crush the cardamom pods and remove the seeds. Add the seeds to the flour mixture then rub in the butter until the mixture looks like fine breadcrumbs.
Stir in the demerara sugar and orange zest.
Whisk the egg with the tea-infused cranberries and add to the dry ingredients with the mashed banana. Mix well, then spoon into the prepared tin and level the surface.
Bake for 50-60 mins until well risen, golden and firm to the touch.
Turn out, remove the paper and cool on a wire rack.
Wrap and keep for 24 hours to allow the flavours to develop, then serve sliced.
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What's your favourite sweet treat right now?
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