I often find myself trying to come up with more and more ways to effectively incorporate beer into every meal, especially breakfast. Maybe it’s the ridiculousness of having beer with breakfast; or maybe it’s the challenge of cooking with beer that intrigues me. Or perhaps my interest in beer has turned into a slight obsession, especially with the rapidly growing beer scene here in Pittsburgh. I’m guessing it’s a mixture of all three, if I’m completely honest with myself. So for this week’s post, I decided to take on this intriguing and delicious challenge of beering my breakfast.
Since most of us have jobs, or at least have adult-like responsibilities to attend to.. it’s probably best for us to stay away from suggesting what beers to guzzle down while you’re eating your breakfast. But baking with beer opens up a whole new world, filled with endless opportunities and delicious possibilities. The alcohol cooks off, but the beer’s rich characteristics lingers, creating a depth of flavor that’s second to none.
I’m not a fussy eater for breakfast. I like to keep things simple and fresh. During the work week, I avoid the big breakfast dishes at all costs, as they tend to make me want to crawl right back into bed and sleep for the rest of the day. So lately, I’ve been enjoying Naturi organic Greek yogurts for breakfast. I’m
slightly okay, majorly obsessed with Naturi’s new line of yogurts, so one of these definitely had to make a cameo appearance in my next recipe. And the Maple one just screams, BAKE WITH ME. And who I am to deny this screaming dairy product?
So then I thought, why not try banana bread? It’s super easy to make, insanely delicious, and basically maintenance free; you can just grab a slice and go. And I knew the perfect brew that would work pure magic inside a freshly baked banana bread. I had to go with one of my all-time favorite weizenbocks from East End Brewing Co., called Monkey’s Uncle. It tastes like bananas, caramel, and baking spices; which is the exact flavor profile I’m looking to expand on and achieve for this recipe.
Turns out, Naturi’s Maple Greek yogurt and East End’s refreshing “banana” brew are key contributors to making a killer banana bread. Who knew?! It ended up being the moistest, most decadent banana bread I’ve ever laid lips on. This shhh was seriously bananas you guys, you’ve got to try this. So without any further ado, I present to you this Banana Beer Bread with Maple Greek Yogurt recipe. Enjoy!
Serves- 12 Yields- 1 loaf Time- 1 hour 15 minutes
- 1⁄2 cup butter (1 stick)
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1⁄2 cups whole wheat flour
- 1 tsp baking soda
- 1⁄2 tsp salt
- 2 medium ripe bananas, mashed
- 1/4 cup Monkey’s Uncle by East End Brewing Co.*
- 1 container Maple Greek Yogurt by Naturi
- 1⁄2 cup walnuts, chopped
*If you don’t have access to this brew- use your favorite weizenbock or “banana-y” brew
*Make sure all ingredients are room temperature before starting*
- Preheat oven to 350
- Using an electric mixer, cream together butter and sugar until light and airy. Add eggs and vanilla extract and mix on low speed until incorporated
- In a separate bowl, combine flour, baking soda, and salt. Stir together
- On low speed, add the dry ingredients to butter/sugar/egg mixture
- Then add bananas, beer, and Greek yogurt until fully combined. Do not over mix!
- Gently stir in walnuts by hand
- Pour batter into greased loaf pan and bake for about an hour- start checking loaf around 50 minutes
Cheers N’at– Devon and Tim