At the end of last summer, my husband and I walked into a little local chocolatier shop and got to experience the ice cream of the day: Raspberry Chipotle. Ever since then, I have been incredibly intrigued by the prospect of adding a little extra “spice” to one of my sweet creations.
Today, as I went to prepare a loaf of banana bread, I grabbed what I thought was cinnamon and poured in a nice helping of chili powder. Oops! My only defense is: It was dark, I didn’t read the label, and the jars are both the same size. But, as I stared into my mixing bowl slightly mortified of what I had just done, I realized I might as well go with it. What if it is good? So, I did just that. And guess what…it worked!!
The banana bread has all of the banana flavor and cinnamon goodness with a surprising subtle kick of heat that gets you at the end. The chili powder taste is pretty much non-existent, rather it enhances the cinnamon flavors (kind of like eating a banana with a very mild red hot).
I have to say, the more I eat this Chili Banana Bread, the more I like it. (perhaps it is the spicy induced endorphins??) The bread itself is super moist and dense and to top it all off, the bread has a nice hardened glaze of brown sugar. I am planning on having another piece in the morning with a cup my new favorite tea of the moment – Irish Breakfast Tea.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 eggs, beaten
- 4 large ripened bananas, mashed
- For glaze: 3 tablespoons brown sugar + 1 tablespoon water
- Preheat oven to 350 degrees and grease a 9″ x 4″ loaf pan.
- In a large mixing bowl, combine flour, baking soda, salt, chili powder, cinnamon, and nutmeg. In another medium mixing bowl, cream together brown sugar and butter and then add in eggs and bananas. Stir banana mixture into flour mixture until just combined (do not over mix).
- Pour batter into prepared loaf pan. In a small bowl add 3 tablespoons brown sugar with 1 tablespoon and stir. Pour glaze over banana loaf and then place into the oven. Bake for 60-65 minutes, until an inserted toothpick comes clean.
- Remove from oven and let cool for about 10-15 minutes before removing from loaf pan. Continue to let bread cool for about 20 minutes before cutting to serve.