Beernana Bread

• 1-3/4 cup All-purpose Flour
• 3/4 cups Brown Sugar
• 1/2 teaspoons Baking Soda
• 1-1/4 teaspoon Baking Powder
• 3/4 teaspoons Kosher Salt
• 1 teaspoon Ground Cinnamon
• 2 Large Eggs
• 2 Medium Overripe Bananas, Mashed
• 1/3 cups Melted Butter
• 1/4 cups Beer (I Used Abita's Pecan Harvest Ale - An Amber Lager)
• 1/2 cups Chopped Cashews
• FOR THE CRUMBLED TOPPING
• 3 Tablespoons Brown Sugar
• 1 Tablespoon Ground Cinnamon
• 1/2 teaspoons Melted Butter

1. Preheat oven to 350u0b0F with oven rack positioned in the middle. Lightly grease a bread pan with butter to ensure the bread doesn't stick.
2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cinnamon.
3. In a different bowl, whisk eggs until frothy. Add mashed bananas, melted butter, and finally, the beer. Mix well so there are no large chunks of banana left behind.
4. Add the wet mix to the dry mix and stir well to combine, but don't over-mix. Fold in cashews with a spatula; scrape the mixture into the greased bread pan.
5. In a small bowl, mix together the ingredients for the crumbled topping. Evenly sprinkle the crumbled topping over the top of the bread mixture.
6. Bake for approximately 40-45 minutes. Once done, allow to cool for about 30 minutes before taking it out of the bread pan. Once cooled, the bread should slide right out of the pan.

allpurpose, brown sugar, baking soda, baking powder, kosher salt, ground cinnamon, eggs, overripe bananas, butter, ubc, cashews, topping, brown sugar, ground cinnamon, butter

Taken from tastykitchen.com/recipes/breads/beernana-bread/ (may not work)