Ingredients
1 egg
1/3 cup sugar
1/2 cup strong tea, cooled
3 Tablespoons canola or vegetable oil
1/2 cup GOLDEN BLOSSOM HONEY
1/2 ripe banana, mashed
1 Tablespoon grated orange zest
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup plus 3 Tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 325°.
Spray a 9×5-inch loaf pan with non-stick cooking spray. Lightly dust pan with flour.
In a medium size bowl, beat together egg and sugar with an electric mixer, until well blended. Then beat in tea, oil, honey, banana, orange zest, cinnamon, and cloves. Add remaining ingredients and mix until well blended.
Pour batter into pan. Bake 15 minutes. Increase oven temperature to 350° and continue baking for another 30 minutes, or until cake tests done. Cool on rack. Remove cake from pan.
Serves 8.
Spray a 9×5-inch loaf pan with non-stick cooking spray. Lightly dust pan with flour.
In a medium size bowl, beat together egg and sugar with an electric mixer, until well blended. Then beat in tea, oil, honey, banana, orange zest, cinnamon, and cloves. Add remaining ingredients and mix until well blended.
Pour batter into pan. Bake 15 minutes. Increase oven temperature to 350° and continue baking for another 30 minutes, or until cake tests done. Cool on rack. Remove cake from pan.
Serves 8.
