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. :)

Enjoy!



Chili Banana Bread

Ingredients:

  • 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

Method:

  1. Preheat oven to 350 degrees and grease a 9″ x 4″ loaf pan.
  2. 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).
  3. 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.
  4. 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.

9 Responses to “Chili Banana Bread”

  1. Urban Wife says:

    I would say that was a moment that you thought flopped but turned out amazing! What a happy accident – love those!

  2. What a wonderful accident! If i ever had a slip up like this I highly doubt it would turn out so successfully. I love spiciness in dishes it shouldnt technically be found, so this is a totally intriguing recipe which im sure is great! not sure i have the guts to try it though! :)

  3. I can imagine that this would be awesome. I will definitely try it next time. I love banana bread but love interesting twists too!

  4. Bev Weidner says:

    Dad GUMMIT this looks great! I love the idea of having some kick in sweets! Brilliant!

  5. Michelle says:

    Oooh, Megan, I love when blunders turn out to be brilliant. : ) This sounds awesome!

  6. What a great way to spice up banana flavor. I usually take in the regular banana bread, i bet this will give a new perspective on spicy banana flavorings.

  7. This is so strange but sounds so delicious! Lovely pictures, as usual! :)

  8. eliana says:

    What a happy accident. I would have never thought of adding a spicy kick to banana bread. Sounds like it tasted delicious.

  9. tandteacake says:

    HA! Strange thing, I too have mixed up cinnamon and chili powder once, only that I wasn’t so lucky to create something that tasty: I like to add some cinnamon to my morning coffee and let me tell you, only realising after my first big gulp that something’s wrong REALLY wakes you up. ;)

    Tobias

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