May 24, 2016
Breads, Breakfast, Comfort Food,
Alcohol, Oats, Fruit, Banana, North American, Easy/Beginner Cooking, Make-Ahead, Brunch, Entertaining, Fall/Autumn, Ladies Luncheon, Picnic, Winter, Freezer, Hand Mix/Whisk, Oven Bake, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Quick Breads more
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"Taste of Home did it again! -- Grabbed my attention w/another creative innovation of a go-to recipe standard I love. "Really, it's simple arithmetic .. or something like that - Beer is good, Banana bread is good, Beernana bread is great!" said Steve Cayford of Dubuque, IA. The recipe was originally published in the June-July 2013 issue of Simple & Delicious. Time does not include cooling time. Diabetic Exchanges = 2 starch, 1/2 fat. ENJOY!"
Preheat oven to 375F. In a lrg bowl, mix flour, oats & brown sugar.
In another bowl, mix bananas, beer & maple syrup until blended. Add to flour mixture & stir just until moistened.
Transfer to a greased 9 x 5-in loaf pan. Drizzle w/oil; sprinkle w/sesame seeds & salt. Bake 55-60 min or until a toothpick inserted in center comes out clean. Cool in pan at least 10 min B4 removing to wire rack to fully cool.
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This is really fabulous. It has a slightly sticky doughy texture of a typical beer bread, but with a hint of banana flavor too. I used a wheat beer, room temp since that's the way I always do beer bread. I also used 1/2 white wheat flour and 1/2 regular all purpose white flour. I almost left out the salt on the top since I planned to use this as breakfast bread, but I'm glad I used some kosher salt on the top. I really adds another layer to the flavors. My only issue is that the bottom crust was a bit hard to cut through, but that wasn't a big deal. Wonderful slightly warmed in the microwave with a drizzle of honey on it.