I would think that banana could be paired with chiles quite easily, just like most sweet tropical fruits.
Recipesource has a recipe for banana catsup. I've never tried it, but it looks vaguely reasonable. I think I'd at least triple the cayenne, but I'm a borderline chile-head.
I saw an old Trader Vic recipe that called for bananas and yams, but it needed something so I added a little habanero and made it savory. I don't generally use habs, but the sweet bananas and yams needed something to beat them down.
My recipe calls for finishing in the BBQ pit, well, because that's just who I am, but it's fine in the oven.
Yams, Bananas and Habs
This idea comes from an old island recipe. I added the habanero, because the taste was just a little flat without it. There’s no such thing as a flat dish with habanero. Be very careful when handling habaneros. I wear rubber gloves.
4 medium yams, peeled and quartered
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1 habanero chile, seeded, deveined and minced (you may want to use only 1/2 of the habanero because they are very hot)
4 large bananas, peeled and sliced
4 tablespoons butter, cut in to small pieces
1 tablespoon salt
1 teaspoon coarsely ground black pepper
Prepare the cooker indirect at 325, using apple wood for flavor. In a kettle of boiling salted water, cook the yams until tender, about 15 minutes. Drain and reserve. In a big skillet over medium heat, add the oil. When it’s hot, add the onion and sauté for about 5 minutes, or until soft. Add the garlic and the habanero, cook for 2 minutes. Add the bananas, cook for 3 minutes. Add the yams, butter, salt and pepper. Toss everything well to coat. Cook for another 5 minutes, mashing the yams and bananas and mixing everything together. Transfer to a foil pan. Place in the cooker for one hour. Remove and serve.
Yield: 6 to 8 servings