Cayenne pepper kiwi banana bread recipe

When you're living on the cheap so that you can spend majority of your income traveling, you're always looking for ways to save money. To cut back on costs, we eat mostly eggs, beans and a handful of fresh produce. Unfortunately for me, since I'm the one with the sweet tooth, this often means we skip on chocolate, ice cream and all of my favorite desserts. To satisfy a craving for something sugary on a rainy Sunday, I combined a bit of just about everything we had in our near-empty kitchen and came up with cayenne pepper kiwi banana bread.

We had a handful of bananas (on the cheap, remember?), a few kiwis that I wanted to use before they went bad, eggs as always and the sugar and flour essentials for any cake-type bake. I threw in a couple pinches of cayenne pepper after remembering a mocha cayenne pepper latte I ordered at a coffee shop a few months back. What we were missing, however, was baking soda and a bread pan, meaning my cake looked a little goofy and flat in the end, but still tasted great. Here's how to make this simple, cheap recipe:

What you'll need:
  • 3 bananas
  • 2 kiwis
  • 1 or 2 eggs
  • 1/3 cup butter
  • 3/4 cup sugar
  • 1 1/2 cups flour
  • 1 tsp. baking soda
  • 1 pinch of salt
  • 2 to 3 pinches of cayenne pepper

Instructions:
First, preheat the oven to 350 degrees F (about 175 C). Next, combine the bananas (smashed) and butter (melted). I used a fork rather than a mixer, just because my cooking supplies are very limited in New Zealand. I actually liked the way the fork mixing left bigger banana chunks, but feel free to use either.

Now, add in the eggs, salt, cayenne pepper and sugar. I think one egg should cut it, but I used two to compensate for how flat I knew the bread would be without baking soda. Finally, mix in the flour and baking soda.

Pour into a regular bread pan (although I used a weird, oval shaped one that was slightly larger than the average bread pan). Remember to grease the pan if it's not a non-stick one. Peel and cut the kiwis into roughly eight to 10 thin slices, and scatter them on top of the batter. Pop it in the oven and bake for about an hour, or until the top of the bread turns a dark, golden brown. Enjoy your banana bread with a spicy, tangy kick!

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