The late hours of a night last week saw me stumbling around my kitchen in a confused fashion, trying to work out how to add Wells and Young’s delicious Banana Bread Beer to my Mother’s frankly amazing banana bread recipe.
The first problem I came across was that my Mother’s famed banana bread doesn’t come from a banana bread recipe but in fact the carrot cake recipe that haunted my younger years so even before attempting to add the tasty brew to the recipe I had to do some guesswork.
Eventually the mixture started to take shape and I balanced out the beer I added with extra flour. Quite simple, but surprisingly it worked. Then, an hour of nervousness later two tasty looking loaves emerged from the oven.
Even though it didn’t rise enough it’s still really tasty. Next time I should remember to use baking powder instead of just self raising flour. A beer-y banana-y success! Rather than an accidental sloppy mess.
2 teaspoons baking powder
125g brown sugar
3 or 4 bananas
Half a bottle of Well’s Banana Bread Beer (drink the rest)
1. Sift the baking powder and flour together.
2. Separately cream together the margarine and sugar.
3. Add the eggs and smushed up bananas.
4. Gradually mix in the flour.
5. Add the beer and extra flour as needed to keep the consistency.
6. Bake at gas mark 3/160°C for about an hour… well, until it looks done.
As with any of my cooking it’s a bit hit and miss but it was definitely a tasty result so let me know if you have a go/can fix my recipe.