Active preparation time: 10 minutes
Total time: 60 minutes
Makes: 1 loaf
10 Tbs (1 stick + 2 Tbs) unsalted butter, divided
1¾ cup all-purpose flour plus 2 Tbs for dusting the pan
¾ cup sugar
2 overripe bananas
2 eggs
1 Tbs (½ fl oz/15 ml) vanilla
½ cup (4 fl oz/118 ml) weizenbock
1 Tbs baking powder
Pinch of kosher salt
1 cup nuts, coarsely chopped (optional)
Preheat the oven to 350°F (177°C). Coat the inside of a loaf pan with 2 tablespoons of butter. Dust with the 2 tablespoons of flour. Tap out any excess flour.
In a stand mixer fitted with a paddle attachment, cream the remaining 8 tablespoons of butter and the sugar at medium speed for 2–3 minutes until light and fluffy. Add the bananas and beat for an additional minute. Add the eggs one at a time while the mixer is running. Add the vanilla and beer. Reduce the speed to low. In a separate bowl, combine the dry ingredients except the nuts and add in three separate stages to the liquid mixture. Stop the mixer and scrape down the sides of the mixing bowl with a spatula. Fold in the nuts. Pour the batter into the buttered loaf pan. Bake for 55–60 minutes, or until a toothpick inserted in the bread comes out clean. Transfer to a wire rack and cool for 10–15 minutes. Remove from the pan and cool completely before slicing.
Beer Suggestions: Victory Brewing Moonglow Weizenbock (Downingtown, Pennsylvania), Southern Tier Goat Boy (Lakewood, New York), Schneider Aventinus (Kelheim, Germany)