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Beernana Bread

Really, it's simple arithmetic…or something like that: Beer is good. Banana bread is good. Beernana bread is great! Even guys who don't know their way around the kitchen can pull this one off. —Steve Cayford, Dubuque, Iowa
  • Total Time
    Prep: 15 min. Bake: 55 min. + cooling
  • Makes
    1 loaf (16 slices)

Ingredients

  • 3 cups self-rising flour
  • 3/4 cup quick-cooking oats
  • 1/2 cup packed brown sugar
  • 1-1/2 cups mashed ripe bananas (about 3 medium)
  • 1 bottle (12 ounces) wheat beer
  • 1/4 cup maple syrup
  • 2 tablespoons olive oil
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon kosher salt

Directions

  • Preheat oven to 375°. In a large bowl, mix flour, oats and brown sugar. In another bowl, mix bananas, beer and maple syrup until blended. Add to flour mixture; stir just until moistened.
  • Transfer to a greased 9x5-in. loaf pan. Drizzle with oil; sprinkle with sesame seeds and salt. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack to cool.

  • Freeze option: Securely wrap and freeze cooled loaf in foil and place in resealable plastic freezer bag. To use, thaw at room temperature.
Test Kitchen Tip
  • We loved Blue Moon beer in this recipe. Steer clear of the IPA's; they'll give the bread a bitter bite.
  • Nutrition Facts
    1 slice: 173 calories, 2g fat (0 saturated fat), 0 cholesterol, 304mg sodium, 35g carbohydrate (13g sugars, 1g fiber), 3g protein. Diabetic exchanges: 2 starch, 1/2 fat.

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