Banana Beer Bread
A delightful twist on traditional banana bread that combines the sweetness of ripe bananas with the unique flavor of beer.
Ingredients
Wet Ingredients
- 3 pieces bananas (well ripened) Use very ripe bananas for the best flavor and moisture.
- ¾ cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup beer Experiment with different types of beer for varied flavors.
Dry Ingredients
- 2 ¼ cups all-purpose flour Can be replaced with gluten-free flour blend for a gluten-free version.
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon Can substitute with other spices like nutmeg or ginger.
- 1 teaspoon cardamom
- ½ teaspoon allspice
Optional Add-ins
- 1 cup walnuts or chocolate chips Fold in if desired for extra texture and sweetness.
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit and prepare a loaf pan by spraying it with nonstick spray.
- Peel your bananas and in a large bowl, mash them with a fork.
- Add in your brown sugar and whisk, using a hand mixer, until well combined.
- Add in your egg, vanilla, and beer, and whisk until everything is well mixed.
Mixing
- In a separate bowl, sift together your flour, baking soda, salt, cinnamon, cardamom, and allspice.
- Gradually mix the dry ingredients into the wet ingredients, about ½ cup at a time, until everything is combined.
- If you want, now is the time to fold in walnuts or chocolate chips.
Baking
- Pour your batter into your prepared loaf pan and bake for 55-65 minutes. A toothpick inserted into the center should come out clean.
- Once baked, remove the loaf from the pan and allow it to cool on a cooling rack for at least 20 minutes before slicing.
Notes
Banana Beer Bread is delicious served warm or at room temperature. You can enjoy it plain, or spread some butter on top for extra flavor. It pairs well with a cup of coffee or tea. Store it tightly wrapped to keep it fresh for up to 3 days at room temperature or a week in the fridge. Alternatively, freeze for up to 3 months.