Tuesday, March 8

Using Twitter for Recipe Inspiration

honeyed chipotle-banana bread

Where do you get recipe ideas? Cooking shows? Food magazines? The Wednesday food section of your newspaper? Blogs? (Um, I hope you nodded "yes" to that last one.) How about Twitter and Facebook?

Last time I had some overripe bananas to use up I could have made my favorite banana, coconut, and Medjool quick bread, but I wanted something savory. Nothing was coming to mind, so I did what any connected food blogger would do: I asked my tweeps.

I tweeted, "Does anybody have any good savory recipes for ripe bananas?" Within minutes I had several responses, but it was Jill of @eatitdrinkit's response that intrigued me. She suggested I make chipotle banana bread. Chipotle chilis in banana bread? Really? Yes, really.

When I asked her for the recipe, she said she didn't have one. The flavor combo just came to her, and before she realized it, she was making a batch of Banana-Chipotle Bread. When she posted it on her blog, she triumphantly exclaimed, "It worked!"

Inspired, I decided to give it a whirl as well and created my own version: Honeyed Banana-Chipotle Bread. The spicy chipotle chilis enhance the sweetness of the ripe bananas and honey, while the pepitas add crunch and nuttiness. Enjoy this bread plain, toasted with melted butter, as a dunker with a cup of soup or even the basis of a sandwich.

You could make Jill's version or mine. But they're so good that you might as well make both. You won't have any trouble finishing them.

honeyed chipotle-banana bread

Honeyed Banana-Chipotle Bread
The spicy, smoky chopped chipotle chilis are tempered with honey, giving this bread a pleasing mixture of heat and sweetness.



*Please note a correction to this recipe was made on Monday, March 14th. The printable recipe has been changed.


Printable recipe.

1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour or white whole wheat flour
1 tablespoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup honey
4 large eggs
1 cup low-fat plain yogurt, strained
1/4 cup canola oil
2 small very ripe bananas (about 1 cup)
3 chipotle chilis in adobo sauce, chopped*
2 tablespoons unsalted pepitas*

1. Position a rack in the center of the oven and preheat to 350 degrees F. Coat 1 (8 1/2 X 4 1/2 -inch) loaf pan with cooking spray.

2. In a medium size bowl, whisk the flours, baking soda, salt and cinnamon.

3. In a large bowl, beat honey and eggs with an electric hand mixer. Add yogurt and oil; beat until batter is smooth. Lower the speed; add the bananas and chipotle chilis and beat briefly (it's ok if the batter has a few lumps).

4. Add the flour mixture to the egg mixture and mix until just incorporated. Pour the batter into the pan. Sprinkle with pepitas. Bake for 60-75 minutes, or until the top is a deep golden brown and a cake tester inserted into the middle comes out clean. Check the bread about halfway through. If you feel like the top is getting too brown, then tent the pan with a piece of aluminum foil and continue baking. You can also place the pan on two stacked baking sheets in the center of the oven to prevent the bottom of the bread from getting too browned.

5. Transfer the bread to a rack; let cool for 10 minutes, then unmold and place on a rack to cool to room temperature.

*Shopping Note: Canned chipotles in adobo sauce can be found in Mexican speciality markets as well as the Mexican food section of most major supermarkets. Pepitas are Spanish pumpkin seeds that can be found in Mexican speciality markets and speciality foods markets. 


Here are more savory baked goods you might enjoy:
Chili Chocolate Muffins  recipe from Apple & Spice
Chili Chocolate Cupcakes recipe from The Cake Mistress
Date, Fennel and Pistachio Scones recipe from Food Blogga
Apple, Cheddar, and Rosemary Beer Bread recipe from Food Blogga
Chipotle Orange Chocolate Chip Cookies recipe from In Jennie's Kitchen


19 comments:

Parsley Sage said...

That is a super cool mash up. I have a dismal batting average with bread but boyo this looks worth the risk!

Thanks for sharing

Joanne said...

I definitely adore bouncing ideas off of people via twitter. It's so much than just a social networking tool. It's more like an easy why to communicate with all of my favorite people!

This banana bread is so inspired. Love it.

Jennifer said...

What a great idea! I hadn't thought of tweeting it! This bread looks really interesting. I'm bookmarking it to make soon.

meemsnyc said...

How cool, that Tweeting lead you to a great recipe. Awesome.

Lori @ Girl Meets Oven said...

What a great idea. I would have never thought of doing a savory banana bread. Twitter is a great place for finding new recipes, and other food bloggers too.

The Italian Dish said...

The power of Twitter. I love the food blogger community there!

Amelia PS said...

Reaching out to tweeps is a cool and interactive way of going about recipe search: and I love that it is so much more personal than doing a cold search engine lookup!
BTW, I saw this post in food news journal today; congrats

MrsWheelbarrow said...

This recipe is brilliant. I can't stand banana bread - too sweet - but I can imagine/taste in my mind the balancing act a chipotle would provide. Thank you!

Kimberly said...

That looks delish ... and I actually have all the ingredients (including the ripe banana's) to make it! Can't wait to give your recipe a whirl!

Liz the Chef said...

This is what I love about social media, and why most of my twitter and facebook contacts are with fellow foodies!

SavoringTime in the Kitchen said...

This sounds delicious. I have some ripe bananas and would love to try this. I think my husband would love the 'kick' too.

Lucy@acookandherbooks said...

this sounds absolutely wonderful!

LindsayDianne said...

I love Twitter recipe searches, love linking up to my fellow bloggers when I try out stuff that they mention.
It's a circle of food love!

Rose&Thorn said...

What a great combination. Hubby is going to love this. Thank you.

manju said...

I'm in charge of bringing the next snack for our beekeepers club and was thrilled to see your latest recipe had honey... but it didn't... it calls for 1 cup of brown sugar but I don't see honey anywhere... is it in addition to the brown sugar or did you sub out some of the sugar with honey? Anyway, the combo of chipotle and sweet sounds great, I do want to try this...

roz said...

Twitter is a great resource for so many things! I've seen you so many times commenting on other blogs that I follow and that follow me back, so I just HAD to check your blog out. Awesome and wonderful. No brainer- now following you and looking forward to ALL of your posts! Peace, Roz at la bella vita

Cookie baker Lynn said...

What a fun and different way to use bananas. I find all inspiration leaves me when I'm staring at the browning ones on the counter. How great that your tweet peeps came to the rescue!

Molly said...

I have also begun to appreciate social media for recipes. I am constantly finding great things my friends are posting on Facebook. Last week's best recipe was one for beet bread pudding. So good! Can't wait to try your recipe out. Yum!

Aparna said...

Never thought of a savoury banan bread, but why not. Its a great idea. Yes, discussions on Twitter and FB have also inspired me to come up with or go search out food I would never otherwise have.

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