Banana Bread With a Root Beer Twist = The Temperature Soars To 24˚ F

Before you say, “Whaaaa?” and you think that I have slipped the boundaries of reality because of cabin fever (Which I had this weekend. Really. Horrible! It was minus – 21 degrees in Minneapolis.  Think of the poor people in Duluth and up North in the minus 46-degree weather. They are tough. They can handle it.) A friend from California called to complain that it was too warm in San Francisco this past weekend. It was 75 degrees.  (Give me a break, dude. Oh, and I could go without my long underwear indoors today.) And my point is that it is all in one’s perspective.

With that idea in mind, I had these bananas that started looking black and yellow. I thought it would be a merciful act to turn them into Banana Bread.  When I looked up and there were the two small, precious packages of McCormick’s Root Beer flavoring that, my hero, Richard found in the wilds of Nord Dakota at a chain store, whose name I won’t mention, because, well because.  I wrote earlier about not finding root beer flavoring in any of my usual places in the Twin Cities. Even crossing the Mississippi river to look in stores in St Paul did not unearth this precious stuff.

Richard and I have been trying to conjure up some fabulous cookies or a recipe with root beer for Miss Sabina, who fell in love with the flavor of root beer with her first sip a few years back. (Bad Aunt.) Root Beer was an exotic beverage to my world-traveling niece, who was visiting Minneapolis from the Netherlands.

This will be my first experiment with replacing vanilla flavoring with root beer.  It took me a few seconds to give myself the go-ahead while gathering the ingredients.

It’s baking right now.  I swear I’ll give a truthful report about the outcome.  Any recipes from readers using root beer would be welcome.

Reporting from the kitchen, the Banana Bread tastes like Banana  with a hint of root beer. Hmmmm. Not too shabby. Maybe add more root beer flavor next time.

Banana bread with a Root Beer Twist

Here’s the recipe without root beer flavoring.

Banana Bread Retrieved from January 26, 2011.


1 2/3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup plus 2 tablespoons sugar

2 eggs

1/2 cup oil

3 1/2 bananas, very ripe, mashed

2 tablespoons creme fraiche or sour cream

1 teaspoon vanilla extract

2/3 cup walnuts, toasted and chopped


Warm Banana Bread

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.

Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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