I love banana bread! I could really stop writing right now and this recipe would seriously speak for itself! Whenever I have overripe bananas, my first choice is always banana bread and my one rule is to try a new recipe every time! I’ve made blueberry banana bread with a streusel topping, crock pot banana bread and now I’m moving on to one of my favorite snacks, peanut butter. I love to eat peanut butter on it’s own with a just a spoon but I also love to schmear it on bananas for a healthy and filling snack. Since I’ve eaten my share of peanut butter banana bread, I thought I would take it up a notch and add peanuts partner in crime, beer, to the recipe. The beer adds air to the batter and the texture of the baked bread becomes more like an Irish soda bread than your usual banana bread. I can’t even tell you enough how excited I am about this recipe and I suggest you try it out soon! If you have a peanut allergy, you can even make this just a beer banana bread. And hey, if you don’t finish all of the bread right away (good luck not finishing it), it freezes really well.
Peanuts and Beer Banana Bread
makes 2 loaves
1 3/4 cups all-purpose flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 ripe bananas, mashed
1 cup smooth peanut butter
1/3 cup coconut oil, melted and cooled (coconut oil can be replaced with butter or vegetable oil)
6 oz (half bottle) beer, any flavor
I preheated the oven to 350 degrees F then mixed together the flour, sugar, baking powder, baking soda and salt in a large bowl. Separately, I combined the mashed bananas, peanut butter, eggs, coconut oil and beer. I stirred the wet ingredients into the dry ingredients.
I poured the batter into two loaf pans prepared with cooking spray.
I baked for 45 minutes, until the bread was cooked through and a toothpick inserted into the center came out clean.
I set the baked banana bread aside for 30 minutes then flipped each loaf pan onto a cooling rack. You want to give the bread some time to cool and set before removing from the loaf pan or they might break. That’s a general tip for all cakes. Just give them a little time to cool. I’ve broken way too many cakes with my impatience!
I hardly even gave the banana bread a chance to cool before slicing! Yum!
- 1¾ cups all-purpose flour
- ½ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 4 ripe bananas, mashed
- 1 cup smooth peanut butter
- 2 eggs
- ⅓ cup coconut oil, melted and cooled (coconut oil can be replaced with butter or vegetable oil)
- 6 oz (half bottle) beer, any flavor
- Preheat the oven to 350 degrees F.
- Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl.
- Separately, combine the mashed bananas, peanut butter, eggs, coconut oil and beer.
- Stir the wet ingredients into the dry ingredients.
- Pour the batter into two loaf pans prepared with cooking spray.
- Baked for 45 minutes, until the bread is cooked through and a toothpick inserted into the center comes out clean.
- Set the baked banana bread aside for 30 minutes then flip each loaf pan onto a cooling rack.