This is our version of a recipe passed down from J's grandmother. Other versions have included molasses, agave, or honey as sweeteners and other flavors like cloves or vanilla. This time around we've used a 9x9" baking pan, but it would likely work in a loaf pan or circular cake pan as well.

Sometimes, recipes don't always work out the way you plan. But that doesn't mean you're not a good cook!

It does, however, mean that sometimes your bundt cake will... un-bundt... itself... if you don't butter the pan enough. (Notice there's no pretty picture of the entire cake here.) Life will go on, even if your cake is a little more crumbly or dismantled than usual. #thewisdomofbaking

Most teas have subtle, gentle flavors that can be tricky to impart into baked goods. We like this recipe because of the interesting orange and spice flavors that black tea brings to a sweet dessert.

You can make this cake the exact same way with Earl Grey tea, which will add hints of bergamot and lavender, or brew in some chai to add flavors of cinnamon, cloves, and cardamom.

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This banana bread has taken several forms since we started baking it. Sometimes we just want real butter, but we've also had good outcomes with butter substitutes like avocados and buttermilk (this recipe uses greek yogurt for the dairy component). The first attempt was baked for 50 minutes at 350°F, but it came out a little over-baked. 40-45 minutes is usually plenty, especially if you're using a shorter baking pan.

The recipe works well in either 2 loaf pans or 2 standard 8-in. cake pans. J likes using round cake pans in memory of his grandmother, who used to make banana bread and coffee cake in them <3. It's good for any mealtime or just as a snack!