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Preheat the oven to 350 F
Grease a loaf pan and set aside
In a small saucepan, bring the water to boil. Remove the pan from the heat, add the tea bags and allow to steep for 5 minutes.
Discard the tea bags without squeezing them.
To the warm tea (in the saucepan), add the brown sugar, white sugar, and the butter.
Return the pan to the heat and simmer on medium low heat, until the butter and sugars have melted and a thick syrup has formed (about 5 minutes).
Remove the pan from the heat, and pour the syrup into a heat proof bowl to cool. Allow to cool to room temperature.
In a large bowl, whisk together the sour cream and baking soda. Allow to sit undisturbed for 5 minutes.
Slowly stir the cooled tea syrup into the sour cream.
Whisk in the eggs.
Sift in the flour and fold gently to combine.
Fold in the mashed bananas.
Pour the batter evenly into the prepared pan.
Sprinkle the tpp with the turbinado or raw sugar.
Bake for 1 hour and 15 minutes (covering with foil halfway through) or until a toothpick inserted into the middle of the loaf comes out clean.
Cool on a wire rack, in the pan, for 15 minutes.
Carefully remove the bread from the pan and allow to cool the rest of the way before slicing.