Preheat oven for 350C. Steep the tea in hot water for 5 minutes and pour into a medium bowl. Discard the tea leaves.
Add melted butter and sugar. Stir well and set aside.
In a large bowl, blend the sour cream and baking soda together and let sit for a moment. Add the butter/sugar/tea mixture and stir.
In a small bowl, whisk the eggs and blend into the wet ingredients. Slowly add the flour.
Mash the bananas and fold into the rest of the ingredients. Pour into a greased loaf pan or lined muffin cups.
For the loaf, bake for 45 minutes and begin testing for doneness by inserting a fork into center. When fork is clean and top is golden brown, remove from oven, let cool and enjoy!
For the muffins, bake for 25 minutes and test for doneness as above. Tops should be light golden brown. Enjoy!
