There was a period in my life where Guinness was my go-to weekday beer. I liked it because it was flavorful, but also relatively light. One day I had some old bananas in my pantry and this Guinness Beer Banana Bread just happened. Definitely worth posting!
Since moving to Colorado my stout preferences have changed a bit and now I like a few local stouts more (like Left Hand’s Milk Stout to buzz market one). But, I still like to cook with Guinness! It’s easy to add to recipes and gives them a nice subtle sweetness and malty background.
It’s a particularly nice touch in this Beer Banana Bread. Not that banana breads tend to be dry, but this version is particularly moist. The beer + butter combo also makes the crust a bit crackly and crunchy which I like. I put in some white chocolate chips as well because why not right?
Give it a shot. I think you’ll agree that beer and banana bread go very well together!
- Almost St. Patricks Day? Don’t forget to start your Corned Beef a few days before!
Guinness Banana Bread
- 1 Loaf Pan
- 3 very ripe bananas, mashed
- ½ cup sugar
- ¼ cup brown sugar
- 1 large egg
- ½ cup Guinness stout
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup white chocolate chips, opt.
- ¼ cup unsalted butter, melted
- Preheat oven to 350 degrees F. Prepare your loaf pan by rubbing it with butter and dusting it with flour.
- Add bananas to a medium bowl and mash well. Stir in sugars, eggs, and dry ingredients. Then stir in Guinness and melted butter. If you’re using them, stir in chocolate chips last.
- Transfer batter to your prepared loaf pan.
- Bake banana bread at 350 degrees F. for 60-65 minutes until the crust is nicely browned and a tester comes out clean from the center.
- Let loaf cool in the pan for 5 minutes, then remove it from pan and let cool for another 10 minutes before slicing.
- Store leftover banana bread at room temp, wrapped in plastic wrap, for up to four days. Breads like this will freeze decently for longer storage as well.
Did you make this recipe?
Guinness Beer Banana Bread
You’ll need like three very ripe bananas for this recipe. Mine were so ripe that Betsy almost threw them out. I had plans though!
Mash up the bananas with the sugars and then add in the dry ingredients. Then pour in the beer!
Why Use Beer in Banana Bread?
The beer is a perfect addition to banana bread. It adds some moisture but it also adds some natural leavening to the bread.
I actually think you could use other stouts if Guinness isn’t your thing, but just make sure your beer is malty and not hoppy. You don’t want any hop bitterness in this bread.
Stir everything together and then fold in the melted butter and chocolate chips if you’re using them. You could use any chocolate chips or just leave them out entirely. It’s a flexible situation.
Finishing the Beer Banana Bread
Then pour your batter into a prepared 9×5 loaf pan. Prepare the pan by rubbing it with soft butter and dusting it with flour.
Work quickly at this point so the bubbles in the beer and the baking soda don’t all die before the loaf starts baking. You don’t have to run, but don’t leave this on the counter for 20 minutes. Have your oven pre-heated and ready to go.
Pop this in a 350 degrees F. oven for 60-65 minutes. It’s hard to overcook it honestly. It’s done with a tester comes out clean and the crust is browned and crackling.
Most importantly, when the banana beer bread comes out of the oven, let it cool in the pan for a few minutes and then remove it. Then let it cool for another 10 minutes or so to set up completely before slicing and serving it!
I promise you will love this recipe if you are a banana bread fan! It’s a keeper!
- Want a different banana bread option? Try this Pistachio Banana Bread!