Banana bread may be Kel’s favorite treat so I try to keep a few deeply ripe bananas on hand at all times. Over the years I’ve made tweaks to my recipe, but this one – which includes some Belgian white beer (both Blue Moon & Shock Top are vegan, fyi) for an undercurrent of hoppy/yeasty flavor – is our favorite. Coconut sugar and molasses give this bread its pretty mahogany color and lend a warm, smoky flavor. And, this baby is oil- free (sugar-free Sunbutter is the stand-in), but truly, you will never know it. This bread has a lovely moist and tender crumb and has so much flavor.
Stir in some chopped nuts if you like, or use vegan chocolate chips (I prefer the stevia-sweetened kind, but Enjoy Life mini chips are good, too) instead of the cacao nibs. Dried cherries or cranberries would also be a yummy addition to this breakfast (lightly toasted), snack or dessert bread.
Oil-free Banana Beer Bread
- Yield: 1 1x
A dense, moist sweet bread that has intense banana-nut flavors with just a touch of beer. Use chopped pecans or walnuts instead of the cacao nib, or add chocolate chips if you crave a little additional sweetness.
- 1 cup spelt flour
- 1 cup whole wheat pastry flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/4 tsp. allspice
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cardamom
- 1/4 tsp. sea salt
- 3 very ripe bananas
- 2/3 cup coconut sugar
- 1/2 cup unsweetened Sunbutter
- 1/2 cup Belgian White beer, such as Shock Top
- 2 Tbsp. molasses
- 2 tsp. vanilla extract
- 1/3 cup cacao nibs, plus more for sprinkling on top
- Line an 8-inch x 4-inch loaf pan with parchment and preheat the oven to 350-degrees F.
- In a large bowl whisk together the flours, baking powder, baking soda, spices and salt. Set aside.
- In the bowl of a food processor add the bananas, coconut sugar, Sunbutter, beer, molasses and vanilla extract and process until thoroughly combined. A few pieces and chunks of bananas are fine.
- Pour the wet ingredients into the dry and stir to thoroughly combine. Fold in the cacao nibs, if using. Scrape the batter into the prepared loaf pan, tap pan on the counter a few times and then sprinkle a handful of cacao nibs over the top of the batter. Bake for 50-60 minutes or until the top feels firm springs back when touched. Let cool in the pan for about 10 minutes, then carefully remove loaf and let cool completely on a wire rack.
- Serving Size: 12
- Calories: 244
- Sugar: 19
- Sodium: 159
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 43
- Protein: 5
- Cholesterol: 0
Yowza I’m with Kel, my favorite sweet treat and something I rarely make
An oil free version sounds perfectly delicious. Sunbutter is sunflower seed butter?
Yes – Sunbutter is the brand name. ❤
Oh boy, Kel has good taste that’s for sure! This looks hearty and delicious! Also, side note – I don’t think I ever told you how much I loved your book of short stories. I loved it. 🙂
The beer makes it! Who knew?!
Thank you! That warms my little heart <3.
Oh goodness, this looks amazing! I really love the beer in here!
Oh Nice One, I am dying to try this.
For six months I’ve wondered what to do with the cocoa nibs in my larder. This recipe is the answer. I’ve rated it excellent which makes it a real threat to my weight loss goals.
Thank you so much – – I’m pleased you enjoyed the recipe (sorry if it derails your goals!) AND the cacao nibs :-)! I love sprinkling them on top of my morning oatmeal, too.