Does the alcohol bake out?

Yes, most of the alcohol bakes out during the cooking process, leaving just the flavor behind. It’s safe for kids, but if you’re worried, stick with a non-alcoholic beer.

Can I make this gluten-free?

Absolutely! Just swap the all-purpose flour for a gluten-free blend. Make sure your beer is gluten-free too—there are some great options out there.

How should I store banana beer bread?

Wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, pop it in the fridge or freezer.

Can I use canned bananas?

While fresh bananas are best, you can use canned bananas in a pinch. Just make sure to drain any extra liquid.

Banana Beer Bread Recipe: Moist, Easy, and Packed with Flavor

Description

Beer banana bread is a banana bread with sweet, malty wheat beer with banana aromas. In this case, dunkelweizen (‘dark wheat’) adds a layer of caramel and chocolate goodness. A luxurious dunkelweizen glaze gets absorbed by the loaf turning it into a decadent moist treat you will enjoy.

Ingredients

Scale

12 oz dunkelweizen beer, will be used both in the batter and the glaze
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon cinnamon
¾ cup brown sugar
½ stick unsalted butter, melted
2 eggs, beaten
3 ripe, medium sized bananas, peeled and mashed
½ cup semi-sweet choc chunks/chips
oil for greasing pan
1 ½ cup confectioners sugar

Instructions

Heat your oven to 350ºF.
Line a standard bread loaf pan with parchment paper, grease the bottom and sides with oil. Set aside.
Peel the bananas, place them on a plate and press with a fork until mashed. Set aside.
In a mixing bowl mix the flour with the baking powder, salt and cinnamon.
In a separate bowl beat the eggs, add the brown sugar and the melted butter and 1 cup of the dunkelweizen and whisk them together.
Add the dunkelweizen mixture to the flour mixture and stir to combine well.
Fold in the mashed bananas and the chocolate chunks/chips.
Transfer the batter to the greased pan and bake for 50 minutes. Do monitor after the 40th minute, ovens differ.
Once the bread is out of the oven, let if cool off a little and holding by the edges of the parchment paper remove it from the pan and place it on a cooling rack on top of a baking sheet.
Immediately prepare the glaze. In a measuring cup with a spout or a small mixing bowl with a spout, whisk together the confectioners sugar with 1 tablespoon of the dunkelweizen. Keep adding dunkelweizen by the half tablespoon and whisking until you are satisfied with the consistency of the glaze.
While the beer banana bread is still warm, gently remove the parchment paper from underneath it. Drizzle it with the glaze and let it absorb it. You can then transfer it with the cooling rack onto another baking sheet and drizzle it again with the glaze drippings from the first drizzle. Let it absorb the glaze and cool off and carefully slice. Enjoy!

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Cooking with Beer
Cuisine: American

Nutrition

Serving Size: 2 slices
Calories: 363kcal
Sugar: 37g
Sodium: 333mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 2g
Protein: 5g
Cholesterol: 49mg