Banana Beer Bread
It may sound like a weird combination, but the yeastiness of the beer is complimented nicely by the sweet bananas.
INGREDIENTS | YIELDS 1 LOAF
- 1½ cups all-purpose flour
- 1 teaspoon ground allspice
- 1 cup brown sugar
- ½ teaspoon kosher salt
- 2 mashed bananas
- 4 tablespoons melted butter
- 1 12-ounce can or bottle of dark beer
Preheat oven to 350°F. Coat a 9″ × 5″ loaf pan with pan spray, and line the bottom and short sides with a strip of parchment.
In a large bowl, mix together flour, allspice, brown sugar, and salt; set aside.
In another bowl combine mashed bananas, melted butter, and beer. Add wet ingredients to dry, and mix until just blended.
Transfer batter to prepared pan; smooth the top.
Bake 30 minutes until risen. Reduce oven temperature to 325°F and bake 30 minutes longer, or until a pick inserted in the center comes out clean. Tent with foil if loaf browns too quickly.
Remove from oven and cool 10 minutes before removing from pan. Continue cooling on a rack.
Baking with Bananas
The best bananas for baking are overripe and black. Their starch has completely converted to sugar, which makes them awful to eat fresh, but perfectly moist and sweet for baking. If your bananas are headed in that direction but you don't have time to bake, remove them from their skin, place them in a plastic zipper bag, smash them up a little, and store in the freezer. They'll be ready at a moment's notice for your next banana bake-off.