Shou Pu-erh Dark Chocolate Banana Bread
A dense, fudgy banana bread laced with shou pu-erh and 70% dark chocolate chunks—surprising, earthy, and the new excuse for an afternoon cup.
Banana bread is the unexpected hero of shou pu-erh pairings. The dense, slightly fermented sweetness of overripe bananas echoes shou's wet-pile depth, and a handful of bittersweet chocolate chunks ties the whole thing to a 70% bar you can crumble into your saucer.
Steeping shou into the buttermilk pulls the tea's earthy weight straight into the crumb. Even non-tea-drinkers will sense something rich and grown-up about the loaf without being able to name it.
Use bananas that are nearly black—the more leopard spots, the better the flavor. Mash them with a fork rather than a blender to keep some texture in the bread.
Bake until the very center is just set; an over-baked banana bread is a dry banana bread. A skewer should come out with a few moist crumbs, not clean. Wrap leftovers tightly—it improves on day two.
Ingredients
- 3 very ripe bananas, mashed
- 1/2 cup buttermilk
- 2 tbsp shou pu-erh leaves
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 120g dark chocolate (70%), chopped into chunks
- 1/4 cup walnuts, toasted and chopped (optional)
How to make it
- 1Warm buttermilk gently in a small saucepan (do not boil). Add shou pu-erh leaves, cover, and steep off heat 12 minutes. Strain through a fine sieve. Cool to room temperature.
- 2Preheat oven to 175°C (350°F). Grease and line a 23x13 cm loaf pan with parchment.
- 3Whisk melted butter and brown sugar in a large bowl. Add eggs one at a time, then vanilla.
- 4Stir in mashed bananas and the shou-infused buttermilk.
- 5In a separate bowl, whisk flour, baking soda, salt, and cinnamon. Fold into the wet mixture in two additions until just combined—do not overmix.
- 6Fold in chocolate chunks and walnuts (if using). Pour into pan, smooth the top, and scatter a few extra chocolate chunks on top.
- 7Bake 55–65 minutes until a skewer in the center comes out with moist crumbs. Cool in pan 15 minutes, then turn out onto a rack. Serve warm with a cup of shou pu-erh.
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