• 1/2 cup unsalted melted butter
• 3 tablespoons Rooibos 
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon Fenugreek Seed, ground
• 1/2 teaspoon Indian Coriander Seed, ground
• 1/2 cup Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup brown sugar
• 2 eggs
• 2 cups mashed overly ripened bananas
• 3/4 cup chopped walnuts

Preheat oven to 350 degrees F. Grease a loaf pan with non-stick spray and set aside.

In a large bowl add the melted butter and Rooibos tea and combine. Set aside 30 minutes. The butter will wake up the tea and start extracting flavor.

In a medium bowl size bowl add the flour, spices, baking soda and baking powder. With a whisk stir until incorporated.

In the bowl with the butter and Rooibos, whisk in the yogurt, vanilla and brown sugar. Whisk until fluffy. Next whisk in the eggs one at a time. Stir in mashed bananas, then fold in the walnuts.

Slowly mix in the dry ingredients. Please don't over stir or it will result in a dense banana bread.

Add the batter to the greased load pan, bake for 50- 55 minutes. or until the center reaches 200. If the top is browning too fast, feel free to loosely cover it with aluminum foil for the last 30 minutes of baking.

Let it cool before digging in. Cover loaf at room temp for 2 days or store in the fridge up to a week.

Notes:

If there is an extra perfectly ripened banana to spare, cut it into thin strips horizontally and lay it on the batter before baking as decoration. Once the bread is baked, the banana garnish will add sweetness and a chewy texture to the crust.