Hefeweizen Banana Bread

       
When we are in England we like to try out different pubs. At one of them there were books and games to entertain you while you consumed adult beverages.  I found a couple of recipes that looked worth trying.  I copied them down and I am going try them out.  The first one was for banana bread made with Hefeweizen, or wheat beer.

Hefeweizen Banana Bread

2 ripe bananas
1/2 stick butter
2 eggs
1/3 cup sour cream
3/4 cup brown sugar
3 1/2 teaspoons baking powder
1 cup whole wheat flour
1 1/2 white flour
3/4 cup Hefeweizen

1 teaspoon salt*

Topping

sliced almonds
brown sugar

Pre-heat oven to 350.  Spray a bread pan with Pam.

   

Mash the bananas in a large bowl with a fork. 


   
Stir in the melted butter and the sour cream.  Add the eggs and mix well.

   

I used some whole wheat flour to increase the healthy aspect, but it made the bread rather more dense than I am used to.  Feel free to use all white flour and embrace the less healthy!  Add in both flours, or 2 1/2 cups of all white flour.

Add the beer and mix until incorporated.  Drink the left over!

*The recipe I copied did not use salt.  After tasting it I think it needs some salt so I put it at the end of the recipe.  Next time I would add the salt.  If salt is an issue for you leave it out, if not, put it in. 

   

Scrape the batter into the bread pan.  Sprinkle the top with sliced almonds and brown sugar.  Pat it down.  This makes for a nice crusty top and adds an extra touch of sweetness.

Just before you put the bread in the oven, turn it down to 325 and cook for 40 minutes.  Turn the pan and lower the oven again to 315 for 45 minutes.

   

Cool for 10 minutes.  Using a plastic tool, loosen the edges and then turn out onto a cooling rack.  Some of the top will be lost, but that is why you patted it down!

 

It is great after cooling another 30 minutes.  I love the first warm slice with a bit of melty butter!