After last Sunday’s meal, the question remained about what to do with the Voodoo beer. This was an undrinkable concoction that tasted of peanuts, chocolate and an unfortunate and overpowering taste of banana. Jan suggested that it would make good banana beer bread. I have adapted my Guinness Beer Bread to include these new ingredients.
Karl’s Banana Beer Bread
4 cups bread flour
4 tsp. baking powder
1 tsp. salt
1/3 cup sugar
2 ripe bananas
15 oz. dark beer (in this case Voodoo ale, but you could use any dark beer or stout)
2 Tbs. melted butter
1. Mix dry ingredients by sifting them together two or three times into a large bowl.
2. Mash the bananas with a fork and mix in the egg.
3. Stir the beer to the banana egg mixture.
4. Make a well in the dry ingredients and add the beer mixture all at once. With a few gentle strokes, mix the beer into the dry ingredients. The object is to get all of the dry ingredients moist without over working the dough. Do not spend more than a minute mixing the beer in.
3. Put the dough into a Pam-ed loaf pan and smooth it into the corners.
4. Melt the butter and pour it over the mixture. Spread the butter to completely cover the dough.
5. Start heating the oven to 375° and let the loaf rest for 10 minutes. This allows the liquid to completely moisten all of the flour and the baking powder to start creating the gas bubbles that will lift the loaf.
6. Bake 1 hour and 10 minutes.
7. Remove from pan and cool on a wire rack for at least 15 minutes.