Beer Banana Bread with Dunkelweizen Beer Glaze #beerbread #bananabread #beerbananabread #dunkelweizen #beerglaze #beericing
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5 from 1 vote

Beer Banana Bread with Choc Chunks and Dunkelweizen Glaze

Beer banana bread  is a banana bread with sweet, malty wheat beer with banana aromas. In this case, dunkelweizen ('dark wheat') adds a layer of caramel and chocolate goodness. A luxurious dunkelweizen glaze gets absorbed by the loaf turning it into a decadent moist treat you will enjoy.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 1 loaf
Calories: 628kcal
Author: CraftBeering


  • 12 oz dunkelweizen beer will be used both in the batter and the glaze
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 3/4 cup brown sugar
  • 1/2 stick unsalted butter melted
  • 2 eggs beaten
  • 3 ripe medium sized bananas, peeled and mashed
  • 1/2 cup semi-sweet choc chunks/chips
  • oil for greasing pan
  • 1 1/2 cup confectioners sugar


  • Heat your oven to 350ºF.
  • Line a standard bread loaf pan with parchment paper, grease the bottom and sides with oil. Set aside.
  • Peel the bananas, place them on a plate and press with a fork until mashed. Set aside.
  • In a mixing bowl mix the flour with the baking powder, salt and cinnamon.
  • In a separate bowl beat the eggs, add the brown sugar and the melted butter and 1 cup of the dunkelweizen and whisk them together.
  • Add the dunkelweizen mixture to the flour mixture and stir to combine well.
  • Fold in the mashed bananas and the chocolate chunks/chips.
  • Transfer the batter to the greased pan and bake for 50 minutes. Do monitor after the 40th minute, ovens differ.
  • Once the bread is out of the oven, let if cool off a little and holding by the edges of the parchment paper remove it from the pan and place it on a cooling rack on top of a baking sheet.
  • Immediately prepare the glaze. In a measuring cup with a spout or a small mixing bowl with a spout, whisk together the confectioners sugar with 1 tbsp of the dunkelweizen. Keep adding dunkelweizen by the half tbsp and whisking until you are satisfied with the consistency of the glaze.
  • While the beer banana bread is still warm, gently remove the parchment paper from underneath it. Drizzle it with the glaze and let it absorb it. You can then transfer it with the cooling rack onto another baking sheet and drizzle it again with the glaze drippings from the first drizzle. Let it absorb the glaze and cool off and carefully slice. Enjoy!