[RECIPE] Beernano Bread
Really, it's simple arithmetic…or something like that: Beer is good. Banana bread is good. Beernana bread is great! Even guys who don't know their way around the kitchen can pull this one off. —Steve Cayford, Dubuque, Iowa
Prep: 15 min. Bake: 55 min. + cooling
1 loaf (16 slices)
3 cups (408g) self-rising flour
3/4 cup (63g) quick-cooking oats
1/2 cup (110g) packed brown sugar
1-1/2 cups mashed ripe bananas (about 3 medium)
1 bottle (12 ounces/0.33l ) wheat beer
1/4 cup (85g) maple syrup
2 tablespoons olive oil
1 tablespoon sesame seeds
1/4 teaspoon salt
Preheat oven to 375°F (190°C). In a large bowl, mix flour, oats and brown sugar. In another bowl, mix bananas, beer and maple syrup until blended. Add to flour mixture; stir just until moistened.
Transfer to a greased 9x5-in.(23 x 13 x 6 cm) loaf pan. Drizzle with oil; sprinkle with sesame seeds and salt. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack to cool.
Freeze option: Securely wrap and freeze cooled loaf in foil and place in resealable plastic freezer bag. To use, thaw at room temperature.
1 slice: 173 calories, 2g fat (0 saturated fat), 0 cholesterol, 304mg sodium, 35g carbohydrate (13g sugars, 1g fiber), 3g protein.
Diabetic exchanges: 2 starch, 1/2 fat.