Chili Cocoa Nana Bread

I love Banana Bread, which is perfect since bananas at our house are either VANISHED overnight or left languishing in all their brown squishy glory. Of course, when dead bananas are such a frequent occurrence it prompts a little deviation. This particular iteration was inspired by chipotle seasoning left on the counter when I was making banana bread for Book Club. 🙂

Chili Cocoa Nana Bread

Prep: 25 min Bake: 60 min

Oven: 350 Makes: 1-2 loaves (depending on loaf pan size)

  2 cups whole wheat flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp cinnamon

1/8 tsp nutmeg

1/4-1/2 tsp chipotle (amount is based on how spicy you’re looking for, I go for the 1/2 :))

1/4 tsp salt

 

2 eggs

Approximately 5 medium bananas

1/2 cup sugar (this is reduced from the base recipe and this can be mostly replaced by applesauce, but it changes the flavor and consistency a bit)

1/2 cup melted butter

1/4 cup chopped walnuts or slivered almonds*

chocolate chips (as many as your heart desires)

*optional

1. Grease (I use butter or coconut oil) 1 9x5x3″ loaf pan, or 2 7.5×3.5×2″ loaf pans. Combine dry ingredients in a smallish bowl: flour, baking powder, baking soda, cinnamon, nutmeg, chipotle, and salt.
2. In a medium bowl combine wet ingredients: sugar, bananas, eggs, and melted butter. Mix until the bright yellow mixture looks a bit “fluffy” 🙂
3. Slowly add flour mixture and mix until just combined. The batter will be a bit lumpy, fold in the chocolate chips and nuts.
4. Pour into pan and bake in the oven for 55-60 min (large pan), 40-45 min (small pan). Until a toothpick inserted in the middle comes out clean. May need to cover the loaf loosely with foil for the last 15 min of baking to prevent over-browning.
5. It says to cool completely before slicing and serving, BUT nothing is better than HOT nana bread with butter… so about that.

What’s your favorite deviation?

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