There is nothing better for my beer palate that spending a snowy Friday night with my bro. On his way home from work, Matt stops and picks up bevs for the weekend; without fail a bottle of something “interesting” makes it into the cart. Though the finds are usually so hoppy they make me want to cry or so thick, they’d stand up to being chewed (read: manly), he found a real winner with the Wells Banana Bread Beer.
“Banana bread beer?” I asked, perplexed by the picture of a pint glass being born from a banana peel on the bottle. “That sounds insane.”
Exactly—it’s really bizarre. You’re going to love it.
I’ll be honest: as a beer, it is a bit insane. The toasty banana and hint of caramel were a pleasant surprise when all I expected from the UK import was banana-flavored Runts, but I’m not sure I could drink more than one. For dessert, perhaps or breakfast–definitely breakfast.
Thankfully, beer is not just for drinking. It seems almost too logical to attempt Banana Bread with Banana Bread Beer. But traditional banana bread recipes don’t call for nearly enough liquid to make good use of a whole beer.
But beer bread is a thing.
And Banana Bread Beer is a thing.
The math is simple. The recipe is even easier. And no bananas were harmed in the creation of this banana bread.
Wells Banana Bread Beer Banana Beer Bread
(adapted from the food.com recipe that is amazing)
- 3 C flour (sifted: sift flour then measure it!)
- 3 tsp. baking powder (omit if using Self-Rising Flour)
- 1 tsp. salt (omit if using Self-Rising Flour)
- 1/4 C sugar
- 1 ½ C Wells Banana Bread Beer (drink the rest while you’re cooking!)
- 1/2 C melted butter (separate 2 Tbs and save for the end)
- 1 C semi-sweet chocolate chips (its sacrilege to not include them)
Pre-heat oven to 375 degrees.
Sift the flour and then measure. If you do not have a flour sifter, use a spoon to spoon flour into a 1 C measure. (Do not compact the flour when measuring). Mix baking powder, salt, and sugar into the flour. Add beer. Stir in 6 Tbs of melted butter and chocolate chips. Pour into greased loaf pan. Pour remaining butter over the top of the dough. Bake 1 hr, remove from pan and cool at least 15 mins.
The resulting bread is the perfect combination of tastes—buttery, flakey, and crunchy on top with a lightly banana flavored, lightly sweet and soft middle. If you’re not big into sweets, this might be the one to change your mind.