• 1/3 cup whole milk
  • ½ teaspoon Keemun tea
  • ½ teaspoon Assam tea
  • Pinch Lapsang Souchong
  • Pinch Pu’erh Tea
  • Pinch Bergamot & Lemon Peel
  • Pinch Ceylon Tea
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ cup salted butter, at room temperature
  • ¾ cup granulated sugar
  • ½ cup golden brown sugar
  • 2 jumbo eggs
  • 1 tablespoon vanilla extract
  • 3 very ripe bananas, mashed
  • ½ cup sour cream
  • 1 cup chocolate chunks


  1. Place an oven rack in the center. Preheat the oven to 350 degrees F.
  2. Prepare a loaf pan, spraying with non-stick spray or greasing with butter. Then dust with flour.
  3. In a small saucepan over medium heat, add the milk. Heat until hot but not boiling.
  4. Turn off the heat and add the Keemun, Assam, Lapsang Souchong, Pu’erh, Bergamot & Lemon Peel and Ceylon Teas. Stir to combine.
  5. Cover and allow to steep for 20 minutes. Strain and set aside the steeped milk until ready to use.
  6. In a medium mixing bowl, mix together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
  7. In a large mixing bowl, cream together the butter and sugars. Add the eggs one at a time, beating until incorporated.
  8. Add the steeped milk, vanilla extract, bananas, and sour cream. Mix to combine.
  9. In 2 batches, add the dry ingredients, beating until incorporated. Do not overmix. Fold in the chocolate chunks.
  10. Pour the batter into the prepared loaf pan. Bake on the center rack for 1 hour, 15 minutes.
  11. Remove from the oven and cool on a cooling rack for 20 minutes before turning out the loaf to cool completely.