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1. Preheat oven to 350 F and butter/spray a standard size loaf pan plus 6 muffin tins.
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2. Bring your milk to a simmer in a small saucepan or heat in a microwave safe bowl until hot (this will take 60 seconds or so). Remove from heat, add your tea bag and allow the mixture to steep for 10 plus minutes. Then remove the tea bag and squeeze it gently to remove any remaining milk.
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3. In a small bowl, sift together your flour, baking soda, baking powder and salt. Set aside.
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4. In a large bowl, beat your oil and sugar together. Then add flax seed, tea milk mixture, and bananas; mix until combined. Add your dry sifted ingredients. Then mix in your vanilla.
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5. Mix well with a whisk or hand mixer.
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6. Divide the batter between the loaf pan and muffin tin. Depending on how you do this, you may have more or less muffins. My batch yielded 5 muffins this morning.
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7. Bake the loaf in the oven for 45 minutes or until the top is cracked, browed and firm to the touch. Muffins will be done sooner in about 20 minutes, but should be brown and firm to the touch as well.
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8. When an inserted toothpick comes out clean, your bread and muffins are done. At that point remove the pan from the oven and enjoy!
