The heat just works in this savory bread…
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.
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.
- 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.