Add banana bread to the list of things I love. If you've followed along thus far on my blogging journey, you can tell I'm not that picky (at least with desserts). I got the chance to hang out with the head brewer (and third generation employee!) Anthony Coronato at Adams Street brewing for a bit after work one day. Adams street is attached to The Berghoff (Chicago famous landmark open since 1898). They own Chicago's first liquor license issued after prohibition. After a flight and some pints - he took me through the spot to see how they set up shop and built their new brewery from the ground up (literally).
Oktoberfest is wrapping up but if you're looking to get your fix, this brewery/restaurant will have you set up in the right direction all year round. It gives the feel of being in a traditional German beer hall between their lineup of great beer and live music rotation.
If you work in the loop or make it down for a day - definitely worth stopping in for a flight or two ! I chose Hefeweizen as my favorite from the flight - and selfishly had a bunch of bananas in the freezer so landed on making banana bread. You can also buy their beer to go in 19.2 oz. cans - convenient for a metra ride home, commuters!
I tasted beer in the bread more so the next day versus after baking - but not a boozy loaf by any means. Happy baking !
Be sure to follow me on Instagram (beerandthebaker) to keep up with all the other beer I find or tag me when you make this !
Ingredients
2 1/4 cups All Purpose Flour
1 cup Sugar
2 eggs
1/2 cup Hefeweizen (Adam's Street is what I used)
1 tsp. Vanilla
3-4 medium ripe bananas
1/2 cup salted butter
1 tsp. Salt
1 tsp. baking soda
2 tsp. baking powder
1 cup chopped nuts (optional)
Instructions
Preheat oven to 350° and move rack to lowest shelf in oven.
Grease a loaf pan (9x5).
Mix together sugar and butter in a stand mixer.
In a separate bowl, combine the rest of the dry ingredients (flour, baking soda, baking powder, salt). Set aside.
To the butter/sugar mix , add your eggs one at a time.
Add bananas, vanilla, and beer in that order until completely mixed through (will be frothy!)
Add dry ingredients to your batter slowly just until fully mixed together.
Bake for 1hr - 1hr 15 min. Or until toothpick comes out clean from center of loaf.
Remove from oven and let cool for 5 minutes before removing from pan.