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!
Method
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Preheat the oven to 180 degrees and grease a loaf tin well.
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Sift together the flour, caster sugar, baking powder and salt.
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Melt the butter and set it aside to cool down.
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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!).
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Pour in the cooled melted butter and start to whisk the mixture whilst adding the beer.
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Mix until all combined.
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The mixture will be quite wet.
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Pour into the loaf tin and bake for 45 - 50 minutes or until a skewer comes out clean.
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Allow the honey beer bread to cool for a few minutes in the tin before tipping out onto a cake rack.
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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.
