Earl Grey Banana Bread
Last tested by Ava Green on April 13, 2026
A fragrant and sophisticated twist on the classic comfort bake. This vegan Earl Grey Banana Bread is incredibly moist, infused with aromatic tea, and perfectly complemented by a simple sweet glaze and an earthy matcha butter. It's an easy yet elegant bake perfect for afternoon tea or a special breakfast treat.
This easy vegan, banana bread recipe comes together in about 135 minutes and serves 9. It's perfect for all-year cooking, weeknight dinners, meal prep, and anyone exploring a more plant-forward kitchen. If you love this style of cooking, you'll also want to try our fluffy vegan sweet potato pancakes next.
Prep
20 min
Cook
55 min
Servings
9
Difficulty
Easy
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Ingredients you'll need
Here's everything that goes into this earl grey banana bread. Scroll down to the recipe card for exact measurements and a printable version.
- 3 Earl Grey tea bags
- 3 tbsp hot water
- 240g ripe banana, mashed (about 2 medium)
- 90g coconut sugar
- 50g cane sugar
- 80g neutral oil (like canola or sunflower)
- 70g plain unsweetened dairy-free yogurt
- 1 tsp vanilla extract
- 185g all-purpose flour (or 120g all-purpose + 65g spelt flour)
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 3 tbsp vegan butter, softened
- 1.5 tsp matcha powder
- 120g icing sugar (powdered sugar)
- 1-2 tsp plant milk, infused with Earl Grey
How to make it
Follow these step-by-step instructions. Each step is written so you know exactly what to look, smell, and taste for.
- 1
Preheat your oven to 160°C (320°F) fan setting. Grease and line a standard 9x5 inch (23x13 cm) loaf tin with parchment paper.
- 2
Open the Earl Grey tea bags and empty the leaves into a small bowl. Add 3 tablespoons of hot water, stir, and set aside to infuse for at least 10 minutes.
- 3
In a large mixing bowl, whisk together the mashed banana, coconut sugar, cane sugar, neutral oil, dairy-free yogurt, and vanilla extract until well combined.
- 4
Whisk the infused Earl Grey tea mixture (including the tea leaves) into the wet ingredients.
- 5
Sift the all-purpose flour, baking soda, baking powder, and salt directly into the bowl with the wet ingredients. Gently fold with a spatula until just combined. Be careful not to overmix; a few streaks of flour are okay.
- 6
Pour the batter into the prepared loaf tin and smooth the top. Bake for 55-57 minutes, or until a toothpick or skewer inserted into the center comes out clean.
- 7
Let the banana bread cool in the tin for 15 minutes before transferring it to a wire rack to cool completely. This can take about an hour.
- 8
While the bread cools, prepare the matcha butter. In a small bowl, beat the softened vegan butter with a fork or small whisk. Sift in the matcha powder and mix until smooth and uniform. You can transfer it to the fridge for 15-20 minutes to firm up slightly if desired.
- 9
To make the glaze, first infuse your milk. Gently warm 2-3 tablespoons of plant milk with a bag of Earl Grey tea for 5-10 minutes, then discard the bag. In a small bowl, sift the icing sugar. Add 1 teaspoon of the infused milk and whisk until smooth. Continue adding milk, a tiny bit at a time, until you reach your desired drizzling consistency.
- 10
Once the loaf is completely cool, drizzle the Earl Grey glaze over the top. Allow the glaze to set for about 10 minutes. Slice and serve warm with a spread of the matcha butter and a sprinkle of flaky sea salt, if desired.
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Earl Grey Banana Bread
A fragrant and sophisticated twist on the classic comfort bake. This vegan Earl Grey Banana Bread is incredibly moist, infused with aromatic tea, and perfectly complemented by a simple sweet glaze and an earthy matcha butter. It's an easy yet elegant bake perfect for afternoon tea or a special breakfast treat.
Ingredients
- 3 Earl Grey tea bags
- 3 tbsp hot water
- 240g ripe banana, mashed (about 2 medium)
- 90g coconut sugar
- 50g cane sugar
- 80g neutral oil (like canola or sunflower)
- 70g plain unsweetened dairy-free yogurt
- 1 tsp vanilla extract
- 185g all-purpose flour (or 120g all-purpose + 65g spelt flour)
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 3 tbsp vegan butter, softened
- 1.5 tsp matcha powder
- 120g icing sugar (powdered sugar)
- 1-2 tsp plant milk, infused with Earl Grey
Instructions
- 1
Preheat your oven to 160°C (320°F) fan setting. Grease and line a standard 9x5 inch (23x13 cm) loaf tin with parchment paper.
- 2
Open the Earl Grey tea bags and empty the leaves into a small bowl. Add 3 tablespoons of hot water, stir, and set aside to infuse for at least 10 minutes.
- 3
In a large mixing bowl, whisk together the mashed banana, coconut sugar, cane sugar, neutral oil, dairy-free yogurt, and vanilla extract until well combined.
- 4
Whisk the infused Earl Grey tea mixture (including the tea leaves) into the wet ingredients.
- 5
Sift the all-purpose flour, baking soda, baking powder, and salt directly into the bowl with the wet ingredients. Gently fold with a spatula until just combined. Be careful not to overmix; a few streaks of flour are okay.
- 6
Pour the batter into the prepared loaf tin and smooth the top. Bake for 55-57 minutes, or until a toothpick or skewer inserted into the center comes out clean.
- 7
Let the banana bread cool in the tin for 15 minutes before transferring it to a wire rack to cool completely. This can take about an hour.
- 8
While the bread cools, prepare the matcha butter. In a small bowl, beat the softened vegan butter with a fork or small whisk. Sift in the matcha powder and mix until smooth and uniform. You can transfer it to the fridge for 15-20 minutes to firm up slightly if desired.
- 9
To make the glaze, first infuse your milk. Gently warm 2-3 tablespoons of plant milk with a bag of Earl Grey tea for 5-10 minutes, then discard the bag. In a small bowl, sift the icing sugar. Add 1 teaspoon of the infused milk and whisk until smooth. Continue adding milk, a tiny bit at a time, until you reach your desired drizzling consistency.
- 10
Once the loaf is completely cool, drizzle the Earl Grey glaze over the top. Allow the glaze to set for about 10 minutes. Slice and serve warm with a spread of the matcha butter and a sprinkle of flaky sea salt, if desired.
Recipe Notes
Nutrition Information
Per serving (estimated)
- Calories
- 330 kcal
- Fat
- 14g
- Carbs
- 48g
- Protein
- 4g
- Fiber
- 3g
- Sugar
- 25g
- Sodium
- 250mg
Frequently asked questions
How do I store the Earl Grey Banana Bread?+
Store the bread in an airtight container at room temperature for up to 3 days. The matcha butter should be kept in a sealed container in the refrigerator for up to a week.
Can I make this recipe gluten-free?+
You can try substituting the plain and spelt flour with a good quality all-purpose gluten-free flour blend that contains xanthan gum. The texture may be slightly different.
What's the best way to get a strong Earl Grey flavor?+
Using loose leaf tea will often provide a more potent flavor. Be sure to let the tea infuse in the hot water for the full 10 minutes to extract as much flavor as possible.
Can I make this Earl Grey Banana Bread ahead of time?+
Yes. You can prep most components a day or two in advance and store them in airtight containers in the fridge. For best texture, assemble or warm just before serving — most elements keep well for 3–4 days refrigerated.
How should I store leftovers?+
Cool leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. Reheat gently in a pan or microwave, adding a splash of water or plant milk if it has dried out a little.
Can I freeze Earl Grey Banana Bread?+
Most components freeze well for up to 2 months in a sealed freezer-safe container. Thaw overnight in the fridge and reheat slowly. Avoid freezing fresh herbs, leafy greens, and creamy dairy-free sauces — add those fresh after thawing.
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