Beer Banana Bread

Beer and chocolate chip cookies….This is one of The Hubs weird food/drink combos that is as lovable as it is bizarre.

Honestly, I have never seen the appeal of beer and sweet dessert combinations.

Then, I saw this recipe:

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Beer-Banana Bread
Based on Weizenbock Banana Bread from The Craft Beer Kitchen by Cooper Brunk

10 T. butter, divided
flour to dust pan
3/4 c. sugar
2 overripe bananas
2 eggs
1 T. vanilla
1/2 c. pale ale
1 c. all-purpose flour
3/4 c. whole wheat flour
1 T. baking powder
pinch of sea salt

Preheat oven to 350 F.  Prepare a loaf pan by coating the inside with 2 T. of the softened butter.  Dust with flour and tap out excess.

In a stand mixer with the paddle attachment, cream the remaining 8 T. of butter with the sugar for 2-3 minutes until light and fluffy.  Add the bananas and beat until well-incorporated. While mixture is running, add the eggs one at a time.   Add the vanilla and beer.

In a separate bowl, whisk together the dry ingredients.   Gradually add to the  batter in three batches.

Pour batter into the buttered and floured loaf pan.  Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.  Transfer to a wire rack and cool for 10-15 minutes.  Remove from the pan and cool completely on wire rack.

Eliot's Eats

 

The original recipe called for a Weizenbock.  I used a pale ale because that is what was in the fridge.   There is a hint of hoppiness to this bread so a slight citrusy taste does come through.

Eliot's Eats

I think a wheat beer would work well, too.  This recipe yielded a very moist but non-gooey banana bread.

17 comments to Beer Banana Bread

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