Hefeweizen Banana Bread

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Turns out, you can have your bier and eat it, too. Chef David Drew finds another vessel besides the stein for Cambridge Brewing Company’s annual hefeweizen. The traditional South German wheat beer has “a little banana, clove-like spice character from the yeast and very little hops so it’s a good beer to cook with. We really try to enhance its profile and mix it into a banana bread. Nothing too complex here, just a good excuse to use up those frozen, overripe bananas and crack open a good beer.” Take it from the chef and toast to Oktoberfest with a beer in hand and on the plate.


Yields: 1 loaf


  • 1 cup All Purpose Flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground clove
  • 1 cup white sugar
  • 1/2 cup canola oil
  • 1/3 cup buttermilk
  • 1/2 cup Hefeweizen
  • 1 egg plus 1 egg yolk
  • 2 overripe bananas, mashed


  1. Heat oven to 350 degrees. Grease a 9x5 pan and set aside.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon and clove and set aside.
  3. In separate bowl whisk together the sugar, oil, buttermilk, beer, egg, egg yolk and bananas until smooth.
  4. Mix the 2 bowls together and fold until fully incorporated. (The batter will be very wet.) Pour batter into your pan and bake 60-65 minutes until golden brown and a toothpick inserted in the middle comes out clean. Let cool at least 30 minutes before slicing.

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