Have you ever tried adding some bubbly goodness to your favorite fruit bread? Well, if you haven’t, you’re missing out on an amazing treat! This banana beer bread is moist, slightly sweet, with a subtle beer taste that adds a fun twist to the classic banana bread recipe, and the best part? It’s super easy to make!
Fruit breads are the best because they combine the deliciousness of bread with the sweetness of fruit. They’re the perfect breakfast, snack, or dessert! If you’re looking for more delicious recipes to try, here are a few more that I absolutely love: cranberry orange bread, blueberry banana bread, and sweet apple bread!
Banana Beer Bread Recipe
Banana beer bread is the ultimate game-changer when it comes to banana bread. Not only does it have the rich banana flavor that we all know and love, but it also has a unique texture that sets it apart from your traditional banana bread! The addition of beer in the recipe gives the bread a slightly crumbly texture that is just perfect for eating slice after slice.
What’s even better is that banana beer bread is incredibly easy to make, making it a great option for anyone looking to whip up a delicious baked treat in no time. All you need are some overripe bananas, your favorite beer, flour, sugar, a few other pantry staples, and you’re good to go! The end result is moist, slightly sweet, and has a rich banana flavor that is perfectly complemented by the subtle bitterness of the beer. You will absolutely love it!
Who knew that something as simple as overripe bananas and beer could make such a delicious treat? It’s like magic in a bread pan! When you have those bananas sitting on your counter that are just begging to be used up, why not give banana beer bread a try? Plus, the other ingredients are all pantry staples that you probably already have on hand. Flour, sugar, baking powder, and a pinch of salt – it’s made for those days when you don’t feel like making a trip to the grocery store. Check out the recipe card below for measurements!
- Bananas: Overripe bananas are mashed and mixed with the other ingredients to create a moist and flavorful bread. The riper the bananas, the sweeter and more flavorful the bread will be.
- Brown Sugar: Adds a deep, rich flavor to the banana beer bread and helps to keep it moist.
- Large Egg: Used to bind the ingredients together and help the bread rise. It also adds richness and flavor to the bread.
- Vanilla Extract: Enhances the sweetness of the bananas and gives the bread a warm and comforting flavor.
- Beer: I know beer is an unexpected ingredient in banana bread, but it gives it an amazing depth of flavor. It also helps to create a slightly crumbly texture. Use your
- favorite kind here! It’s so fun to experiment with different flavors.
- All-Purpose Flour: Gives the bread structure and stability.
- Baking Soda: Helps the bread rise and become light and fluffy!
- Salt: Just a pinch to keep your bread from tasting bland.
- Cinnamon, Cardamom, and Allspice: These spices add warmth and depth of flavor to the bread. They also complement the sweetness of the bananas and brown sugar, giving the bread a complex but tasty flavor!
How to Make Banana Beer Bread
Beer banana bread only takes 15 minutes to prepare, and then it’s off to the oven! The hardest part is waiting for it to bake because it fills your kitchen with the most incredible smell! You’ve got to treat yourself and enjoy a slice when it’s fresh and warm out of the oven.
- Preheat Oven, Prep Pan: Preheat your oven to 350 degrees Fahrenheit and prepare a loaf pan by spraying it with nonstick spray.
- Mash Bananas, Combine With Wet Ingredients: 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 it is well combined. Add in your egg, vanilla, and beer, whisk until well combined.
- Flour Mixture: In a separate bowl, sift together your flour, baking soda, salt, cinnamon, cardamom and allspice.
- Combine: Mix the dry ingredients into the wet ingredients, ½ cup at a time until it is all added in and just come together. At this point you will add in your walnuts and chocolate chips if you are including them in your bread.
- Bake: Pour your batter into your prepared loaf pan and bake for 55-65 minutes. A toothpick inserted into the center should come out clean.
- Cool and Serve: Remove the loaf from the pan and allow it to cool on a cooling rack for at least 20 minutes before cutting into it.
Tips and Tricks
Who says you have to stick to the basics when it comes to banana beer bread? It’s time to get creative and make it your own! Here are a few ideas to take your banana beer bread to the next level:
- Add a Sugar Crust: When preparing your loaf pan, after spraying it with nonstick cooking spray, you can pour ⅓ cup of white sugar into it and shake it around to coat the pan with sugar, dumping out any excess. When you bake your bread you will get a nice crispy sugar crust.
- Add Some Nuts: Walnuts, pecans, or even almonds add a satisfying crunch and nutty flavor to the bread. You could also try toasting them beforehand for an extra layer of flavor.
- Switch Up the Beer: The type of beer you use can make a big difference in the flavor of the bread. Try experimenting with different types of beer to find your perfect match! A stout, porter, or black beer would add a rich, chocolaty flavor, while a fruity IPA would give a bright, hoppy kick.
- Add Some Chocolate: Everything is better with chocolate, right? You could mix in some chocolate chips or chunks to create a decadent treat that doubles as dessert.
- Use Different Spices: While cinnamon, cardamom, and allspice are classic spices to use in banana bread, there’s no reason you can’t mix it up! Try using ginger, nutmeg, or even a pinch of cayenne pepper for a spicy kick.
So, you’ve made a delicious loaf of banana beer bread, and now you’re wondering how to store the leftovers. Whether you’re keeping them for yourself or using them as a gift for neighbors, here are a few tips to keep your homemade bread fresh and tasty:
- At Room Temperature: Banana beer bread can be stored at room temperature for up to 5 days, either in an airtight container or wrapped in plastic wrap. Just make sure to keep it away from direct sunlight or heat sources that could cause it to spoil.
- In the Refrigerator: To keep your bread fresher longer, store wrapped in plastic wrap in the fridge for up to 2 weeks.
- In the Freezer: If you’re not planning on eating all of your bread within a few days, you can freeze it for later. Wrap it tightly in plastic wrap and then in foil or a freezer bag before placing it in the freezer. It should stay good for a month or two. When you’re ready to eat it, simply thaw it out at room temperature or overnight in the fridge.
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 it is well combined. Add in your egg, vanilla, and beer, whisk until well combined.
In a separate bowl, sift together your flour, baking soda, salt, cinnamon, cardamom and allspice.
Mix the dry ingredients into the wet ingredients, ½ cup at a time until it is all added in and just come together. At this point you will add in your walnuts and chocolate chips if you are including them in your bread.
Pour your batter into your prepared loaf pan and bake for 55-65 minutes. A toothpick inserted into the center will come out clean.
Remove the loaf from the pan and allow it to cool on a cooling rack for at least 20 minutes before cutting into it.
Calories359kcal (18%)Carbohydrates78g (26%)Protein7g (14%)Fat1g (2%)Saturated Fat0.4g (2%)Polyunsaturated Fat0.4gMonounsaturated Fat0.3gTrans Fat0.003gCholesterol27mg (9%)Sodium580mg (24%)Potassium327mg (9%)Fiber3g (12%)Sugar34g (38%)Vitamin A79IU (2%)Vitamin C5mg (6%)Calcium44mg (4%)Iron3mg (17%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.