Banana Chip Teabread – Broighter Gold Rapeseed Oil

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Banana Chip Teabread

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  • 1 Earl Grey tea bag
  • 150g dried banana slices
  • 100g sultanas
  • 100ml Broighter Gold rapeseed oil
  • 175g soft brown sugar
  • 2 medium eggs
  • 225g self-raising wholemeal flour


  1. Preheat the oven to 180oC, gas mark 4. Base line a 1kg loaf tin.
  2. Soak the tea bag in 300ml boiling water, remove the tea bag, then pour the tea over the fruit and leave to soak for 30 minutes.
  3. Whisk the oil, sugar and eggs in a large bowl until pale and creamy, add the soaked fruit. Fold in the flour and pour into the prepared tin.
  4. Bake for 1-1¼ hours or until golden and cooked.
  5. Cool slightly before removing from the tin.
Cook's Top
Simply serve warm with a cup of tea or with warm fruit compote for a dessert

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