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banana bread

Course: Side Dish | Beer Style: Winter Ales

Best Banana Bread Ever

You'll be begging your bananas to go bad just so you can make this delicious banana bread made with 21st Amendment Fireside Chat, a winter spiced ale with hints of winter aromatic spices like cocoa, caramel and nutmeg.

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Prep Time: 15 minutes | Yield: 8


Banana Bread
  • 1 3/4 cup AP flour
  • 3/4 cup granulated sugar
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup chopped walnuts
  • 3/4 tsp salt
  • 2 large eggs
  • 2 medium ripe bananas, mashed
  • 1/3 cup melted unsalted butter
  • 1/4 cup beer
  • 1 tsp of cinnamon
  • 2 cups powdered sugar
  • 1 Tbsp of corn syrup
  • 1/4 cup beer

  • Directions

    1. Preheat your oven to 350°F. Make sure your rack is in the middle of the oven.
    2. Grease a bread pan with unsalted butter and make sure it’s fully covered so the bread doesn’t stick. You can also use baking spray.
    3. Whisk together the flour, baking soda, baking powder, salt, sugar and cinnamon.
    4. In a separate bowl whisk the eggs until frothy. Add the banana and melted butter and 21st Amendment's Fireside Chat winter warmer.
    5. Mix so there are no big chunks of banana and then start adding the dry mix. Mix until incorporated and do not over-mix.
    6. Fold in the walnuts with a spatula and then scrape into your prepared bread pan.
    7. Bake for 50-55 minutes. Be sure to rotate your bread about halfway through so it bakes evenly. Check the bread by using a toothpick and seeing if any liquid comes out when you poke the middle of the bread.
    8. Do it a few times because you might hit the banana. Allow to cool on a wire rack for at least 30 minutes. After the bread is cooled it should slide right out the pan. Allow to cool completely before frosting.
    9. Whisk together the powdered sugar, corn syrup and beer. If the mixture looks too loose then add more powdered sugar.
    10. If it’s too thick, add a little more beer. If you drank it all then water will work.
    11. Pour the frosting over the bread and allow it to drip down. I put the bread on a wire rack sitting on a cookie sheet so frosting doesn’t drip everywhere.
    12. Cut and enjoy!

    Jessica Rice enjoys taking photos, reviewing beer events, bars and restaurants and loves making baked goods and various deserts. She also just so happens to be a huge fan of craft beer. All of her passions combine on her blog Beer and Baking.

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