Bell’s Best Brown & Banana Bread

If you can’t tell, Shaun loves beer. Recently, he’s branched out from simply drinking it to cooking with it, using the Bell’s Best Brown Ale from last week’s Beer Run run. Hah. I’ve had no problem squaring eating his creations with my “no drinking in October” rule, because (1) there’s like, a half cup of beer in that entire jar of mustard, and (2) alcohol cooks out [partially] when you bake [but actually not as much as when its reduced on the stove… so be careful with boozy cupcakes and children]. And that’s today’s Grand Rationalization.

While Domesticated Partner C cleaned the bathrooms and the floors [AKA, cleaned up 12.5 pounds of dog hair] and Dog stole the dustpan 1,394 times, Domesticated Partner S baked. D.P.C. was pretty excited when she started to smell raisins and cinnamon while her head was in the upstairs toilet [where once, a bird lived]. When she came downstairs, this was waiting:

baked cinnamon layer on top.

Yum. Our advice? Go light on the beer so the batter isn’t watery [really adhere to 3/4 of a bottle, maybe even less], and give it a minute to sit once it’s out of the oven. I had a piece last night and loved it – its sort of like a bread pudding with the banana in there. It’s crumbled on top of Shaun’s oatmeal today, too. Don’t judge, it’s the weekend.

Bell’s Best Brown & Banana Bread (Vegan, Vegetarian)

Adapted from Bitchin’ Brews Vegan Banana Beer Bread with Chocolate Stout

Prep Time: 15 minutes

Bake Time: 45 minutes-1 hour


  • 1 1/2 cups Wade’s Mill Stone Ground Flour
  • 1 cup Splenda
  • 3/4 bottle of Bell’s Best Brown Ale
  • 4 tablespoons applesauce
  • 2 ripe bananas, mashed
  • 1/2 cup chopped walnuts
  • 1/4 cup raisins
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1-2 tbsp cinnamon, and more for garnish


1. Preheat the oven to 350 degrees. Grease an 8.5 x 4-inch bread pan.

2. In a large bowl, mix the flour, splenda, baking powder, salt, and cinnamon.

3. In a medium bowl, whisk together the beer, applesauce and mashed bananas. Slowly add the wet ingredients to the dry.

4. Stir in the walnuts and raisins.

5. Pour the mixture into the bread pan, and sprinkle the top with more cinnamon.

6. Bake for 45 minutes to an hour – until a toothpick or knife comes out clean. Let it cool for about 5 minutes and it should pop right out of the pan.


Tags: , , , , , , ,

Categories: Recipes


Courtney grew up in Reading, PA, and has lived in New York City (where she earned a bachelor's degree at NYU), Prague, Philadelphia, and Charlottesville (where she received a J.D. from UVa Law). Courtney and her new husband will settle in Philadelphia following a six-week Euro-trip extravaganza in September of 2012. Courtney's interests include music, writing, criticism, fitness, travel, cooking, and sports. Please enjoy the blog. LinkedIn: Tumblr:


Subscribe to our RSS feed and social profiles to receive updates.


  1. Vegan Beer Chili | Ryes and 'Shine - November 19, 2011

    […] all know Shaun likes cooking with beer, and we all know Shaun likes throwing everything into one pot. The apex of his cooking career? […]

  2. Baby Birthday Cake | Ryes and 'Shine - January 14, 2012

    […] star was a Bell’s stout. Bell’s is turning out to be a good cooking beer. the […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: