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