A big thank you to River Horse Brewing Company (@riverhorsebrewing) for coming out with this collaboration beer with Buy Rite. It was the perfect match to spice up this banana bread and give it some flare.
INGREDIENTS
COOKIES:
1 cup unsalted butter (2 sticks)
2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
¾ tsp sea salt
1 cup brown sugar
½ cup granulated sugar
2 large eggs, room temperature
2 tbsp plant-based milk, room temperature
1 tbsp vanilla
2 cups old fashioned oats
½ cup dried cranberries
½ cup Ghirardelli white chocolate chips
ICING:
1 cup confectioner’s sugar, sifted
1 tsp vanilla extract
2 tbsp plant-based milk, room temperature
DIRECTIONS
BREAD:
Preheat the oven to 350°F. Prepare the loaf pan(s) by rubbing with unsalted butter and dusting with flour. Tap the pan(s) out to remove any excess flour.
In a small mixing bowl, sift together the flour, baking soda, and salt. Set aside.
In a standing mixer bowl, add the bananas and mash well with a potato masher or fork. Beat in the sugar and egg and then gradually add the dry ingredients. Then, add the stout and melted butter. Lastly, stir in the chocolate chips and coconut flakes into the batter.
Transfer the batter to the prepared loaf pan(s). If you are using one large loaf pan, bake for 60-65 minutes. If you are using two or more smaller loaf pans, bake for 40-45 minutes. Bake until golden brown on top and a toothpick comes out clean from the center.
Let the bread cool in the pan(s) for 5 minutes, then remove from the pan(s) and set on cooling racks to cool completely.
GLAZE:
In a heat safe bowl, sift the confectioners sugar. Set aside.
In a small saucepan, heat the stout and vanilla extract over medium heat until it boils. Remove from heat and pour into the bowl with the confectioners sugar, whisking until combined.
Add the milk and whisk until combined. If it is too thick, add 1-2 teaspoons of milk. If it is too thin, add 1-2 teaspoons of confectioners sugar.
Pour the glaze over the bread, slice, and serve.
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