Description
A cozy fall treat, this tea loaf is fat-free and low in sugar, filled with the warmth of cinnamon and nutmeg, and perfect for enjoying with a cup of tea.
Ingredients
- 2 ripe bananas (mashed)
- 1/2 cup unsweetened applesauce
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour (or gluten-free flour for a gluten-free option)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Mix the mashed bananas, applesauce, honey (or maple syrup), and vanilla extract in a large mixing bowl until smooth.
- Combine the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt in another bowl.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Add the nuts if using, and fold them in gently.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick comes out clean.
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store your tea loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American