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Eat This: Brown Ale Banana Bread

From Ansley at NYC Food Discovery:

I love banana bread. When I was a kid I liked it with chocolate chips and more recently I’ve been baking dense, fudgy versions. I got the inspiration for this new recipe from Brooklyn Brewery’s Brown Ale. The notes of caramel, chocolate, and coffee are a natural match for banana. Plus this recipe calls for half a bottle, so please give the other half a good home.

The result is a fluffy, complex banana bread with a moist crumb. I use a mix of regular and whole wheat flour so I can feel less guilty about eating this for breakfast.


  •    1 and 3/4 cups flour
  •    1/2 cup sugar
  •    1 teaspoon baking powder
  •    1/2 teaspoon baking soda
  •    1/2 teaspoon salt
  •    3-4 very ripe bananas (I store mine in the freezer once they start to go south)
  •    2 eggs
  •    1/3 cup melted butter
  •    6 oz (half a bottle) Brooklyn Brown Ale


1.Preheat oven to 350 degrees. Mix your dry ingredients (flour, sugar, baking power and soda, and salt) together in a large bowl.

2.Mash up all but one of your bananas. Cut the last banana into coins. Mix together your wet ingredients in a small bowl. (Make sure the melted butter has cooled or it will cook your eggs!) Stir your wet ingredients into the dry ingredients and combine.

3.This makes one 9 x 13 loaf or two smaller loaves. Bake for 45 mins or longer- make sure the middle of the  bread doesn’t jiggle when you remove it from the oven.

After the bread cools, enjoy with coffee, chocolate milk, or of course, a Brooklyn Brewery Brown Ale.

  • Nelson Piffer Jr.


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