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4.50 from 2 votes

Small-batch London Fog Banana Bread

Prep Time10 minutes
Cook Time1 hour
Course: Breakfast, Dessert, Snack
Keyword: banana bread, earl gray, easy recipes, gluten-free, london fog, low sugar, plant-based, small-batch, vegan, white chocolate
Servings: 6 large slices
Calories: 198kcal

Equipment

  • Loaf pan or muffin tins

Ingredients

  • 2 ripe bananas, mashed (About 240 g)
  • 3 tbsp oil or yogurt (45 g) or use some oil and some yogurt, df if desired
  • 3 tbsp sugar (or granulated sweetener) (36 g) add 1-2 tbsp additional sweetener if you would like this to be a dessert
  • 3/4 cup flour (90 g) gf all purpose if desired
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt

Mix-ins and frosting

  • 2 earl gray tea bags
  • 2 tbsp vanilla frosting (30 g) I used store-bought, but see recipe notes for homemade

Instructions

  • Preheat oven to 350F and line a standard loaf pan with parchment.
  • Mix all wet, whisk together all dry (including the tea granules).
  • Combine the two via folding, do not overmix.
  • Pour into pan and bake about 40-50 mins.
  • Let the loaf completely cool and decorate with the frosting.
  • Slice and enjoy with a cup of earl gray!

Notes

  • Here’s a link to the junior loaf pan I like to use.
  • If baking as muffins, bake 20-23 min for regular sized muffin tins.
  • For max freshness you can freeze baked slices separated with parchment in a ziplock bag and thaw overnight in the fridge.
  • Nutrition info is based on using 3 tbsp oil.

Nutrition

Serving: 1 slice | Calories: 198kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 167mg | Potassium: 160mg | Fiber: 2g | Sugar: 14g | Vitamin A: 26IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg