Paulaner Hefe-weissbier Banana Bread

I love how the banana phenols of a hefeweizen are so prominent despite not having bananas at all in the brewing process. This made me curious as to how a banana bread baked with a hefeweizen would turn out. I Googled a recipe for banana bread with beer, and discovered that either there aren’t many of them around, or that they’re all hidden behind the homebrew recipes for banana bread beer. This recipe from CDKitchen, another recipe sharing sit, piqued my interest. It was simple enough for a flour-flustered wannabe baker like me.
I’m not a very good baker, and I hate working with flour. My experiences outside of baking cookies have been horrendous, and even my cookie experiments have had their fair share of failures. Plus, since I don’t really bake, I don’t have a lot of the standard baking implements available at home – like an oven for instance.
So with those caveats (or better yet, reassurances to myself that if I screw this up, I have a lot of excuses) I started to bake my first banana bread “loaf.” I say loaf because instead of using such a pan, I used my springform cake dish. As for the beer, I went with the Paulaner hefe-weissbier.

Since I have this palpable and wholly realizable fear of baking, I followed this recipe closely, only substituting some crunchy nut muesli for the walnuts. Follow this link for the recipe, because I have Intellectual Property Law to study for. The bread was good to go after 45 minutes, instead of the recommended 55-60. The top also cracked, which is expected when using a turbo broiler. The upside though, is that the bread gets a crunchy, golden crust on top. It also adds a rustic, countryside charm to the bread, I think.

The bread was excellent when served hot, topped with a slather of butter. The next day, I served it cooled to some friends in school who enjoyed it as well. Next time, I’ll try doubling the amount of beer and see if the bread will get more moist, do away with the muesli and use walnuts instead. I don’t know if the beer made much different flavor-wise. I think it did in terms of texture, and maybe even in helping the dough rise. I guess that’s the problem when you pick a beer that already smells and tastes quite close to the key ingredient. One commenter in the recipe page mentioned that they used milk stout for this. If there ever is one available here in the Philippines, I’ll definitely try that variation out.

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