Banana Tea Loaf With Cranberry & Cardamom

Preheat the oven to 180°C. Butter a one-litre loaf tin and line the base with greaseproof paper. Pour 150ml boiling water over the tea bag and add the cranberries. Leave to steep for five minutes then remove the tea bag.

Sift the flour and baking powder into a mixing bowl. Crush the cardamom pods and remove the seeds. Add the seeds to the flour mixture then rub in the butter until the mixture looks like fine breadcrumbs. Stir in the demerara sugar and orange zest.

Whisk the egg with the tea-infused cranberries and add to the dry ingredients with the mashed banana. Mix well then spoon into the prepared tin and level the surface.

Bake for 50-60 minutes until well risen, golden and firm to the touch. Turn out, remove the paper and cool on a wire rack.

Wrap and keep for 24 hours to allow the flavours to develop, then serve sliced.