Add some complexity to your next loaf of banana bread with the addition of oatmeal stout. It lends a warm, yeasty flavor to this classic recipe. Quick, easy, oil-free and low in sugar.
- 3 very ripe bananas
- 3/4 cup oatmeal stout
- 4 teaspoons vanilla extract
- 1/4 cup coconut sugar
- 1/4 cup unsweetened almond butter powder
- 2 cups whole wheat pastry flour
- 1 Tbsp. baking powder
- 1 teaspoon ground cinnamon
- pinch sea salt
- 1/4 cup chocolate chips (I use stevia-sweetened Lily’s Sweets) + more for top
- 1/4 cup toasted pumpkin seeds + more for top
- Preheat the oven to 350-degrees F. Line an 8″ loaf pan with parchment paper. Set aside.
- In a food processor, combine the bananas, oatmeal stout, vanilla extract and coconut sugar until only small pieces of banana remain.
- In a medium-sized bowl, whisk together the flour, baking powder, cinnamon and salt. Scrape in the banana mixture and stir until almost combined, then fold in the chocolate chips and pumpkin seeds. Make sure there are no dry bits.
- Scrape the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean as a whistle.
Swap out the pumpkin seeds for your favorite nut(s). I’ve also made this using cacao nibs in place of the chocolate chips. They add nice crunch and cut down a wee bit on the fat content.