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I am an Operations Manager at a snack food company and I hold a Master's Degree in Food Studies from New York University. By night I hang out with my schnauzer and explore the city's newest, strangest, most delicious food and drinks.

Tuesday, February 21, 2012

Cooking Local: Banana Beer Bread

I love banana bread. When I was a kid I liked it with chocolate chips and more recently I've been baking dense, fudgy versions. I got the inspiration for this new recipe from Brooklyn Brewery's Brown Ale. The notes of caramel, chocolate, and coffee are a natural match for banana. Plus this recipe calls for half a bottle, so please give the other half a good home.

The result is a fluffy, complex banana bread with a moist crumb. I use a mix of regular and whole wheat flour so I can feel less guilty about eating this for breakfast.

 What you'll need:

  • 1 and 3/4 cups flour
  • 1/2 cup sugar 
  • 1 teaspoon baking powder 
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3-4 very ripe bananas (I store mine in the freezer once they start to go south)
  • 2 eggs 
  • 1/3 cup melted butter
  • 6 oz (half a bottle) Brooklyn Brown Ale 
1.Preheat oven to 350 degrees. Mix your dry ingredients (flour, sugar, baking power and soda, and salt) together in a large bowl.
2.Mash up all but one of your bananas. Cut the last banana into coins. Mix together your wet ingredients in a small bowl. (Make sure the melted butter has cooled or it will cook your eggs!) Stir your wet ingredients into the dry ingredients and combine. 

3.This makes one 9 x 13 loaf or two smaller loaves. Bake for 45 mins or longer- make sure the middle of the  bread doesn't jiggle when you remove it from the oven. 

After the bread cools, enjoy with coffee, chocolate milk, or of course, a Brown Ale. 

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