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 tablespoon of the dunkelweizen. Keep adding dunkelweizen by the half tablespoon 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!