Zombie Cake Banana Bread

A tempting banana loaf infused with the taste of porter – specifically BrewDog Zombie Cake – which gives it an amazing depth of flavor.

Well, since everyone has been in lockdown, it seems we have all taken to using up our foosty (great Scottish word there) bananas in the best way we know how – turning them into banana bread. There is something warm and comforting about banana bread and that is why we are possibly turning to this old favourite, in these difficult times.
To add flavor to mine, I decided to add my favorite porter to the mix, as I knew the flavours in Zombie Cake from BrewDog, would work extremely well with the ‘nana sweetness of the cake batter. Zombie Cake is described as a praline porter, with notes of toffee and chocolate, followed by vanilla, coffee and nuts. So you can see exactly why I thought this would be a perfect combination.

Aside from drinking the porter, this is a great way to get my BrewDog fix which I am missing greatly since the pub has been shut!

I made my usual banana loaf recipe, changing the amounts slightly to compensate for the added liquid. I used very ripe bananas which were way past their best for eating, ideal for the recipe. I mashed them up with a fork and then set about making the batter.

To top the cake, I had pre-cut slices of banana which when baked, looked lovely on top of the finished loaf. Doing this is entirely optional, but remember to do this before you mash the bananas.
When eating the cake, I could taste all those notes from the Zombie Cake porter, which did give it an amazing depth of flavor which you couldn’t quite put your finger on. It kept the banana bread moist and I stored it in an airtight container for a week, having a wee slice each night with a cuppa.

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Zombie Cake Banana Breadby S Vettese April-12-2020Moist Banana Bread infused with a chocolate porterIngredients

• 60ml vegetable oil
• 100 grams dark brown sugar
• 50 grams granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3 Over ripe Bananas Mashed
• 200 grams plain flour
• 1/2 teaspoon salt
• 1 teaspoon bicarbonate of soda
• 1/4 teaspoon cinnamon
• 125ml BrewDog Zombie Cake Porter

InstructionsPreheat the oven to 180C (160C fan) and grease and flour a regular sized loaf tin.In a bowl, sift together the flour, salt, bicarb and cinnamon. Set aside.In another bowl, beat together the veg oil, sugars, egg and vanilla until thoroughly combined.Add the mashed banana and stir this through.Add the dry ingredients and mix these together until just combined and dry bits can be seen.Lastly add the porter and stir this through before pouring the batter into the loaf pan.Top with the banana slices if doing so, the place in the oven and cook for 55 minutes, or until a toothpick comes out clean from the center of the cake.Once baked, leave to cool before removing from the pan.Allow to cool completely before slicing. The banana bread keeps well for a week in an airtight container.DetailsPrep time: 20 mins Cook time: 55 mins Total time: 1 hr 15 mins Yield: 1 loaf cake
Disclaimer: I have not been paid for this post. However, I do hold shares in BrewDog.