It was experiment time again in my kitchen last night. I needed something snack-ish to put in the kids’ lunches and the chief cookie maker was away at 4-H with the tall hormonal kid. I hate making cookies. I’m definitely a short list of ingredients and all in one pan kind of cook. I thought I’d make an easy banana bread, but instead of going to my usual recipe, I decided to try a sweet variation of my beer bread. It turned out great and is nicely tucked away in the lunchpails right now (what little I was able to save from the hungry adults). It’s got a nice crunchy outer crust (not squishy like the usual banana bread) – this one is perfect for toasting. It got a thumbs up from Uncle John when he dropped by for coffee and a taste test (and he’s got a serious sweet tooth – he’s been known to put ice cream in coffee).
Chocolate Chip Banana Beer Bread
- 3 cups self-rising flour (If, like me, you don’t have this in your cupboard, make your own)
- 1/2 tsp cinnamon
- 1/4 cup brown sugar
- 1 mashed banana
- 3/4 cup semi-sweet chocolate chips
- 1 (12-ounce) bottle beer
Stir together dry ingredients and mashed banana, add in beer and stir just until all ingredients are wet; pour (or more likely pat – it’s a pretty thick doughy batter) into a lightly greased loaf pan. Sprinkle with some cinnamon sugar just before baking just for some added oomph. Bake at 350° for 1 hour.
It’s good just as is, once it has cooled, but try if there is any left over, definitely give it a try toasted with butter the next morning.
Linking to Frugally Sustainable, Sorta Crunchy
lightlycrunchy 