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When I saw this I thought it looked like such a weird combination that I just had to try it and I'm so glad I did! I cut the sugar down to about half a cup and I still thought it was sweet enough. It came out so moist and it tastes delicious. I baked mine for a hour and it came out perfect. Great recipe!
I didn't know what to expect with this, and I was pleasantly surpised! You can really taste the salsa, I used medium heat and the heat came through in the bread. I had to cook it about 1 hour 45 minutes to get it done all the way through. The outside was dark, but not at all burnt, more like carmelized. Yum! Thank you!
I admit it. This recipe looked strange enough to be intriguing & I do love salsa, so I took a leap of faith. I made a half recipe in an 8x3x3 aluminum loaf pan & made 1 minor chg by adding the salsa after all else was combined in the hope part of the salsa solids would stay intact & be visible in the finished loaf. I watched it like a hawk as my convection oven cooks hot & fast + I had no clue how to adjust the baking time. It seemed to be browning fast, so I tented it at 20 min, checked it at 40 min & at 50 min it was done & nicely brown. At 60 min, it got photographed & at 70 min was being enjoyed. This bread is great, Redsie - the perfect balance of sweet & savoury. I hope a lot of people take the same leap of faith & try your recipe. Thx for sharing it w/us.
This great recipe was very easy to make and came out of the oven looking moist and beautiful! The contrast between sweet (bananas & sugar) as opposed to the salsa was excellent!