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Cooking with Beer: Banana Stout Cake with Chocolate Stout Frosting

Cooking with the big, bold flavors of stouts requires a thoughtful approach, but the flavor potential is enormous. This recipe explores the savory and sweet potential of this favorite dark family of styles.

Justin Wright , Justin Kruger Dec 23, 2020 - 6 min read

Cooking with Beer: Banana Stout Cake with Chocolate Stout Frosting Primary Image

Photo: Matt Graves

Makes: One 9 × 13-inch (23 × 33 cm) cake

Cake

2¼ cup all-purpose flour, sifted
1½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
¾ cup unsweetened Dutch-process cocoa powder
1¾ cup granulated sugar
8 Tbs butter at room temperature
2 bananas, roasted in the peel at 350°F (177°C) until soft, then cooled, peeled, and pureed
12 oz (355 ml) pastry stout
4 large eggs

Preheat the oven to 350°F (177°C). Lightly grease and flour one 9" × 13" (23 × 33 cm) pan. Sift together the flour, baking powder, baking soda, salt, cocoa, and sugar into a large mixing bowl. Add the butter and mix at low speed for 1 minute. With the mixer running, add the pureed banana and mix about 30 seconds more.

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