This is interesting.
Beer bread made with bananas — or banana bread made with beer — becomes banana beer bread. It sounds odd, but it works wonderfully. I wanted to eat the whole loaf the moment it came out of the oven.
Lately I’ve been craving all kinds of bread-forward comfort foods: soft pretzels, beer cheese dip, and anything Oktoberfest-inspired. That’s what put me in the mood to play with beer bread, and I decided to try a sweeter twist — banana beer bread.
I’d been saving a banana bread–flavored beer in the fridge and thought, why not use it in the loaf? The beer added a subtle depth and airiness that made this quick bread feel different from a traditional banana loaf.
One reason I love beer bread is how well it pairs with soups and chilis — it’s hearty and dense but still tender. My only concern with making a banana-forward beer bread was preserving that satisfying dipping quality. The answer: a brown butter vanilla glaze. The glaze keeps the loaf moist and brings a rich, nutty sweetness that complements the bananas. Cinnamon butter would also be delicious spread on top.
The texture of this banana beer bread is different from classic banana bread — it’s more like a beer loaf with banana folded in, so expect a slightly denser crumb with great flavor. The brown butter glaze adds moisture and a touch of indulgence, turning slices into something you’ll want to dunk into a bowl of chili or enjoy with a smear of butter.
Banana Beer Bread
Pin Recipe
Leave a Review »
Ingredients
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 3 very ripe bananas, mashed
- 1 teaspoon vanilla extract
- 12 ounces of your favorite beer
- 6 tablespoons unsalted butter, melted
Brown Butter Vanilla Glaze
- 3 tablespoons unsalted butter
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon milk, if needed
- Pinch of salt
Instructions
- Note: This is NOT classic banana bread. It’s a beer bread with bananas folded in, so expect a different texture and crumb.
- Preheat the oven to 375°F. Spray a 9×5-inch loaf pan with nonstick spray.
- In a large bowl, sift together the flour, baking powder, cinnamon, and salt. Stir in the mashed bananas. Pour in the beer and stir until a thick batter forms. Spoon the batter into the prepared loaf pan and pour the melted butter over the top.
- Bake 50–55 minutes, or until golden brown and set in the center. Remove from the oven and let cool for about 30 minutes.
- Drizzle with the brown butter vanilla glaze, slice, and serve.
Brown Butter Vanilla Glaze
- Melt the butter in a small saucepan over medium heat, whisking constantly. Once it foams and brown bits form on the bottom, remove from heat (about 5 minutes). Transfer the brown butter to a bowl and whisk in the powdered sugar and vanilla. If the glaze is too thick to drizzle, add the milk a little at a time until it reaches the desired consistency. Stir in a pinch of salt, then pour over the cooled loaf.
Notes
Makes one 9×5-inch loaf.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. I appreciate you so much!
You should definitely try it — the combination of beer, ripe bananas, and brown butter glaze is an unexpected but delicious match.