I’m not much of a lover of beer. However, whenever I come across a recipe that has beer in it – I’m always enticed to try it! Just take a look at this Honey Beer Bread!
Honey Beer Bread is very much like a yeasty banana bread – without the banana. It is moist, heavy and delicious served steaming hot with a great big slab of butter.
You can use any beer you like. I used a Corona in this recipe because dad left some in my fridge last Christmas.
If you substitute the butter for Nuttelex, you will have an egg-free and dairy-free cake!
If you don’t want to get drunk because of beer, then this is a good way to consume it!
Preheat the oven to 180 degrees and grease a loaf tin well.
Sift together the flour, caster sugar, baking powder and salt.
Melt the butter and set it aside to cool down.
Spray a tablespoon with a little canola oil and measure out your honey into the flour mix (the canola oil helps you get the right amount of honey - the honey will slide right off!).
Pour in the cooled melted butter and start to whisk the mixture whilst adding the beer.
Mix until all combined.
The mixture will be quite wet.
Pour into the loaf tin and bake for 45 - 50 minutes or until a skewer comes out clean.
Allow the honey beer bread to cool for a few minutes in the tin before tipping out onto a cake rack.
Cut into slices whilst still warm and enjoy with butter and a hot cup of tea!
Recipe Hints and Tips:
- Honey Beer Bread is quite fragile after cooking - handle very carefully or it will fall apart.
- Not suitable for freezing.
- When you are pouring the batter into the loaf tin, it appears there is too much batter (will nearly fill) but cake only rises a few centimetres.