When you think banana bread, you likely think of bananas (of course), cinnamon, vanilla, and the like. Hot peppers probably don’t cross your mind. But this spicy banana bread recipe is strong proof that they should. This is a breakfast treat (or tasty dessert) that just has that something extra that brings it to life.
Using both cayenne pepper and chili powder delivers a subtle heat throughout every bite (and you can up the amount for even more spiciness). It’s a perfect addition to the combination of savory spices used in this loaf – vanilla, cinnamon, and nutmeg. If you’re a fan, don’t miss our spicy pumpkin bread as well. Between the two, you’re covered for all seasons.
Like this recipe? You’ll love these too:
- Chili Chocolate Bread: A decadent pairing that’s just delicious for a weekend morning treat.
- Spicy Cinnamon Rolls: Speaking of decadent. These glazed rolls have a hint of cayenne to give them something extra.
- Spiced Apple Oats: One of our favorite breakfasts. The oats are rich with flavor, spiced with cinnamon, cayenne, and honey.
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Up The Scale Set: Ancho, Chipotle, Habanero Powders
Our most popular spice set. Three ground chili powders, full of flavor, that run you up the Scoville scale. Mild and earthy ancho; medium-heat and smoky chipotle; and extra-hot, citrusy habanero powders.
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Spicy Banana Bread
A traditional bread recipe made bold
Ingredients
- 4 ripe bananas
- 1 1/2 cups all-purpose flour
- 2 eggs
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1 teaspoon baking soda
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper powder optional, for extra heat
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Beat the eggs and (separately) mash the bananas, then place to the side.
- In a large bowl, combine the flour, chili powder, cayenne, baking soda, salt, nutmeg, and cinnamon.
- In a separate glass bowl, slightly melt the butter (until mixable), then mix in the brown sugar. Stir until combined, then layer in the banana mash and eggs.
- Pour the banana mash mix into the chili-flour mix and stir to combine into the batter.
- Grease a loaf pan, then pour the batter into it. Bake for 1 hour.
- Remove the banana bread from the oven and allow it to cool for 15 to 30 minutes prior to removing.
- Serve warm or refrigerate to keep.
Notes
For a nut bread, add in 1/2 cup crushed walnuts to the chili-flour mix.
Nutrition
Calories: 241kcalCarbohydrates: 39gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 47mgSodium: 159mgPotassium: 195mgFiber: 1gSugar: 22gVitamin A: 385IUVitamin C: 3.4mgCalcium: 26mgIron: 1.1mg
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