Spicy Banana Bread
Elevate your banana bread game with this irresistible Spicy Banana Bread recipe! Infused with the warm, aromatic flavors of cinnamon, nutmeg, and ginger, this moist and tender loaf takes a bold twist with a hint of crushed red pepper flakes, creating a subtle kick of heat that perfectly complements the natural sweetness of ripe bananas. Optional chocolate chips and crunchy walnuts or pecans add indulgent layers of texture, making each bite a delightful surprise. Quick and easy to prepare in just 15 minutes, this recipe is perfect for cozy breakfasts, afternoon snacks, or a unique dessert. Whether you serve it warm with a swipe of butter or enjoy it as-is, Spicy Banana Bread is sure to become your next favorite baked treat!
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Recipe Information
Ingredients
- 3 pieces (medium-sized) ripe bananas
- 150 grams granulated sugar
- 50 grams brown sugar
- 115 grams (melted) unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon crushed red pepper flakes
- 75 grams chopped walnuts or pecans (optional)
- 75 grams chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5 inch (23x13 cm) loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas with a fork until almost smooth. Add the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix until well combined.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and crushed red pepper flakes.
Gradually add the dry ingredients to the wet ingredients. Stir gently just until no streaks of flour remain. Be careful not to overmix.
Fold in the chopped walnuts or pecans and chocolate chips, if using, to add texture and extra flavor.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean or with only a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
3863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.4 g | 235% | |
| Saturated Fat | 79.8 g | 399% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 2647 mg | 115% | |
| Total Carbohydrate | 534.4 g | 194% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 286.0 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 320 mg | 25% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2324 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
