Chocolate-Peanut Butter Stout Banana Bread

By • November 16, 2015 1 Comments

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Author Notes: As much as I’m tired of it as a trend, stouts with some sort of breakfast/dessert shit mixed in got popular for a reason: it’s tasty.

It’s been years and years of getting smashed over the head with peanut butter breakfast coffee fudge donut stout monstrosities, but I keep putting my head on that delicious, delicious chopping block anyway. Usually four or five pints at a time.

That said, rather than trying to break down the status quo, I’m gonna build it up with something that also fits into the stout spectrum: banana bread. Nothing works better with the beer that’s supposed to be a loaf of bread in a pint glass than cramming it into an actual loaf of bread, right?
Fresh Beats, Fresh Eats

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Serves 8-10

  • 3 ripe bananas
  • 1/4 cup dark brown sugar (packed)
  • 1 cup sugar
  • 8 tablespoons unsalted butter (room temp)
  • 1 tablespoon milk
  • 2 eggs
  • 2 cups AP flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 teaspoon cocoa powder (use the darkest cocoa powder you can find)
  • 1/4 cup creamy peanut butter
  • 1/2 cup stout beer
  • 3/4 cup dark chocolate chips (these go in the bread)
  • 1/2 cup dark chocolate chips (these get drizzled on top)
  1. First, preheat your oven to 325.
  2. Cream together your butter and sugar, then mix in the eggs one at a time.
  3. Get a small bowl and mash together the bananas, milk, peanut butter, and stout. Ignore the fact that it looks like a bowl full of puke; it's gonna taste delicious as hell in a minute.
  4. Get another small bowl and whisk together the flour, baking soda, baking powder, salt, cocoa powder, and spices.
  5. Mix the bowl of banana sludge into your creamed butter/sugar on low, then do the same for the dry stuff. You want to mix it just until the dry stuff is fully mixed in; don't overdo it.
  6. Stir in a 3/4 cup of chocolate chips.
  7. Spray whatever loaf pan you have handy with some nonstick, pour the batter in there, and stick it in the oven for about an hour. Once it's passed the toothpick test you're good to go.
  8. Let the bread cool down on a cooling rack until it gets to room temperature.
  9. Melt the 1/2 cup of chocolate chips in a glass bowl in the microwave about 15 seconds at a time, until they're fully melted. Then take a spoon and drizzle it on top of the banana bread.
  10. Give the chocolate a couple of minutes to harden, and then eat a big slice of the stuff

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