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Green Chile Banana Nut Bread

This is a very moist banana bread with a little kick of Green Chile. This recipe is oved by my friends and all who have tried it.
Course Side Dish
Cuisine Mexican


  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups white sugar
  • 1 cup butter, softened
  • 2 cups mashed overripe bananas
  • 1 pkg Paulita‚Äôs Dehydrated Green Chile (Re-hydrated)
  • 4 large eggs, beaten
  • 1 cup chopped pecans


  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf
  • Sift flour, baking soda, and salt into a large bowl.
  • Cream sugar and butter together in a separate bowl until creamy. Stir in eggs one at a
    time for a creamier mixture. Stir in bananas and rehydrated green chile. Add pecans
    until well blended.
  • Pour flour mixture into wet ingredients, stir just until blended. Divide the batter evenly
    between the two prepared pans.
  • Bake in the preheated oven until a paring knife inserted into the crown of each loaf
    comes out clean, 60 to 70 minutes.
  • Remove from the oven and let loaves cool in the pans for at least 5 minutes. Turn out
    onto a cooling rack, and let cool completely, about 30 minutes.
  • Slice and serve. For more intense flavor, wrap each loaf in aluminum foil to keep in the
    moisture, then refrigerate for at least 2 hours before serving.