Bitter Chocolate, Lavender, and Banana Tea Loaf

Bitter Chocolate, Lavender, and Banana Tea Loaf

Made  times
Lynn A Jaskowiak 0

"This is an updated version of an old favorite. Still a wonderful comfort food. Cut a slice and slather with some creamy butter; sit and enjoy with a cup of your favorite cuppa tea!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 25 m servings 442 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 48.1g
  • 16%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan and line with parchment paper.
  2. Beat banana, sugar, butter, and shortening together until smooth; mix in eggs. Stir fresh orange zest, dried orange peel, nutmeg, and vanilla extract into mixture. Gradually stir flour into moist ingredients. Fold chocolate and lavender into batter. Spoon batter into prepared loaf pan. Sprinkle coarse sugar crystals over batter.
  3. Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.


  • Cook's Note:
  • Best made the evening before serving. Be sure to preheat oven to 350 degrees F (175 degrees C). Sanding sugar always gives your baked goods that fresh, Sunday morning bakery goodness.


Most helpful
Most positive
Least positive

I changed the recipe for family preferences, so used spelt flour, honey instead of sugar, oil instead of butter and shortening, and dark cocoa instead of the chocolate. WOW! This is a sophisti...

I love this recipe but I did make changes: I substituted Splenda for the sugar (my husband prefers it), used bitter orange-flavored olive oil for the shortening and added about a tablespoon of ...

Other stories that may interest you