Ancho Chile Banana Bread Smoky-Sweet Ancho Chile Banana Bread – A Bold Twist on a Classic Ingredients: 3 very ripe bananas, mashed 1/2 cup unsalted butter, melted 3/4 cup brown sugar 2 large eggs 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 cup whole wheat flour (or more all-purpose) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons ground ancho chile powder 1/2 teaspoon cinnamon Optional: 1/2 cup chopped toasted walnuts or dark chocolate chunks Directions: Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper. In a large bowl, combine mashed bananas, melted butter, brown sugar, eggs, and vanilla. Mix until smooth. In a separate bowl, whisk together flours, baking powder, baking soda, salt, ancho chile powder, and cinnamon. Add the dry ingredients to the wet and stir just until combined. Fold in walnuts or chocolate chunks, if using. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes Kcal: 280 kcal per slice | Servings: 10 slices #anchobananabread #bananaandchile #smokysweet #bananabreadwithakick #spicybanana #comfortfoodtwist #bakingwithchile #boldbanana #mexicaninspiredbaking #anchochilepowder #homemadebread #quickbreadrecipes #bananaideas #sweetheat #chileinfused #fusionflavors #bakinglove #spicybaking #bananabreadupgrade #boldflavors This Ancho Chile Banana Bread is moist, rich, and laced with smoky heat It’s banana bread—but bolder.

Nana Minami

Nana Kyogoku

Mexican Cochinita Pibil – Slow-Roasted Pork A traditional Yucatecan dish of pork marinated in achiote and citrus, wrapped in banana leaves, and slow-cooked until tender. Ingredients (Serves 6): * 1.5kg pork shoulder, cut into chunks * 3 tbsp achiote paste * 1 cup sour orange juice (or orange + lime juice mix) * 4 garlic cloves, minced * 1 tsp cumin * Banana leaves (optional) * Salt and pepper Instructions: 1. Blend achiote paste with citrus juice, garlic, cumin, salt, and pepper to create marinade. 2. Marinate pork overnight. 3. Wrap pork in banana leaves and slow-roast at 160°C (320°F) for 3–4 hours. 4. Shred pork and serve with pickled red onions and tortillas. Mexican Tip: If banana leaves are unavailable, cover tightly with foil and baste regularly.

Mari Nanami