Ancho Chili Banana Bread

The sugary crunch of banana chips dotting this loaf is tempered by the peppery notes of cubeb, the tangy warmth of amchoor, and the heat of ancho.

Ancho Chilli Banana Bread with Banana Chips

Rated 5.0 stars by 2 readers

Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz

Makes one 9x5 inch loaf

1⁄2 cup (8 tablespoons) salted butter (114 grams), softened, plus more for the pan
1 1⁄4 cups all-purpose flour (168 grams)
1 1⁄2 teaspoons baking soda (7 grams)
1 cup packed light brown sugar (200 grams)
1 cup mashed overripe bananas (from 2 large or 3 medium bananas; 235 grams)
2 large eggs (100 grams), at room temperature
1⁄3 cup labne or plain whole milk Greek yogurt (80 grams)
1⁄2 teaspoon pure vanilla extract (3 grams)
3/4 cup banana chips (50 grams), chopped

To make the bread: Preheat the oven to 350°F.Butter a 9×5-inch loaf pan. Line the bottom with parchment paper and butter the parchment.
Whisk the flour, baking soda, and spice mix in a small bowl. Beat 1⁄2 cup butter (114 grams) and the brown sugar in a stand mixer fitted with the paddle attachment on low speed just until well combined and then raise the speed to medium-high and beat until pale and fluffy. Scrape down the bowl and add the bananas, eggs, labne, and vanilla. Beat on medium-low speed until thoroughly mixed. It’s okay if the mixture looks broken. Scrape the bottom and sides of the bowl.
With the machine running on low speed, gradually add the flour mixture and the banana chips. Beat just until the flour is incorporated, scraping the bowl as needed. Pour the batter into the prepared pan and bake until a wooden skewer inserted into the center comes out clean, 45 to 50 minutes.
Cool the loaf in the pan on a wire rack for 15 minutes and then turn it out, discard the parchment, and cool completely on the rack.