Credit for this tasty recipe goes to Mary Jane, who baked this banana bread on one of our visits to Albuquerque. While MJ used a chopped fresh habanero, I replaced it with a colorful mix of chopped candied peppers, making it almost look like a fruit cake.
1 3/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening (we prefer butter)
2/3 cup sugar
1/2 teaspoon lemon zest
2 soft, ripe bananas
1/2 cup chopped walnuts or pecans
1 cup coconut flakes
1 tablespoon mixed candied chiles, chopped
Note: All ingredients should be at room temperature.
Preheat oven to 350F (180°C)
Sift flour with baking powder and salt.
Blend shortening, sugar and lemon zest to a creamy consistency.
Beat the eggs, mash the bananas, blend both well with the shortening/sugar mixture.
Add the sifted ingredients in three steps, beating the batter after each addition until smooth.
Fold in the chopped nuts, candied chiles and coconut flakes.
Pour banana nut bread batter into a well-greased loaf pan.
Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
Let cool before slicing.