2 1/3 cups flour (I have updated this as there was an error when I wrote 2/3 cup, I apologize for the inconvenience!)
1 Tsp. Baking Powder
1 Tsp. Baking Soda
2/3 cup sugar
1 cup dark brewed tea, made with 3 tea bags, cooled
1/3 cup vegetable oil
1 cup honey
1/2 medium ripe banana thoroughly mashed
Grated rind of 1 orange
1/8 Tsp. Ground cloves
(This recipe is originally for two 9 x 5″ loaf pans) – Use parchment paper for lining when using pans.
Preheat oven to 350.
Beat eggs, in a mixer at medium speed, gradually ading sugar until pale and ribbon-like. (about 7 -10 minutes…you don’t have to be religious about this step:)
Lower the speed and add the tea, oil, honey and banana, orange rind, cloves and even a dash of cinnamon if you wish. Combine thoroughly.
Gradually add in flour, baking powder and baking soda. (use a whisk is you still have clumps of flour in your batter.) combine well.
When baking this batter in jars, bake for 20 minutes and then check to see if tops are done, then add another 10 minutes to baking time until the top of cakes spring back when touched gently.
(If you are making this cake in the loaf pans, the original recipe says to bake it at 325 for the first 15 minutes and then raise temp. to 350 for another 25 minutes. I found that baking at 350 the entire time works too.)