Banana bread Muffins with Beer Candied Pecans

Don't want to wait for a loaf of bread to come out of the oven? Make muffins!

The Beer

Golden Monkey- Belgian Style Tripel
This beer has a ton of flavor!  This is hands down my favorite beer.  Accented with banana and clove spices this complements the muffins very well.  It’s light drinking, but a higher alcohol content at 9.5%.

I’m taking a brief fall break from the apples and pumpkins, and wanted to use up the bananas that were in my house.  

banana bread muffins with beer candied pecans


flour:  This is the structure for your bread!  All-purpose is a easy find.

baking powder/baking soda: This is your leavening agent for your bread!

salt: Salt adds flavor and will bring out other flavors in the bread!  Don’t skip out on this.

Ground Cinnamon: Make sure your spices are relatively fresh so you get the optimum flavor.

Unsalted Butter:This needs to be at room temperature to fully incorporate.

Granulated sugar.  I use all white sugar.  If you substitute half brown sugar, the mixture will be chewier.

Bananas: Must be brown and mushy.  They are sweeter and easier to combine.  

Eggs: This is your binding agent.

Beer: Belgian Style Tripel Ale

Banana Bread Muffins
banana bread muffins with beer candied pecans

Why Pecans???

Candied beer pecans make all the difference! They are great to complement dishes as well as eaten on their own.   

banana bread muffins with beer candied pecans

Success Tips

  • Do not overmix your batter.  You will end up with tunnels in your muffin if it is over mixed.  Doing recipe by hand will prevent this from happening.
  • Reduce your beer over the stove to have a more intense beer flavor.
  • Add extra spices if you want more flavor like nutmeg or ground cloves.  
banana bread muffins with beer candied pecans


Let cool completely before storing.

Room Temperature: Store in container at room temperature up to 4 days.

Freeze:  Store in freezer bag up to 2 months

Banana Bread Muffins with Candied Beer Pecans
banana bread muffins with beer candied pecans

Banana Bread Muffins with Beer Candied Pecans

Prep Time 20 mins
Cook Time 20 mins
Servings 24 muffins



  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp ground cinnamon
  • 3 ripe bananas
  • 2 large eggs
  • 1 tbsp Belgain-Style Tripel Beer ex: Golden Monkey, Victory Brewing Company
  • 1/2 tsp vanilla paste
  • 1/2 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 1/2 cup chopped pecans optional

Belgian-Style Tripel Glaze

  • 1.5 cups powdered sugar
  • 1 tbsp unsalted butter melted
  • 3-4 tbsp Belgian-Style Tripel Beer

Beer Candied Pecans

  • 1.5 cups roughly chopped pecans
  • 3/4 cup brown sugar
  • 6 tbsp Belgian-Style Tripel Beer
  • 1 tbsp unsalted butter
  • 1 heavy pinch salt


  • Preheat oven to 350. Grease 24 muffin liners and line them in two 12 cup muffin tins.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  • In a separate medium bowl, mash together bananas, eggs, beer, and vanilla paste.
  • In a large bowl, cream together the unsalted butter and sugar until it looks like wet sand.
  • Alternate adding banana mixture and dry ingredients into the creamed butter mixture. Add chopped pecans if adding. Stop mixing once flour cannot be seen.
  • Fill muffins 3/4 of the way. Bake for 20-22 minutes or until toothpick comes out clean and tops spring back. Add glaze and candied beer pecan topping.

Glaze Directions

  • Mix together the powdered sugar and melted butter. Slowly add the beer until desired consistency.

Beer Candied Pecans

  • Heat brown sugar and beer in a small saucepan over medium high heat. Once it boils, turn off heat, and add butter and salt.
  • Add pecans. Pour mixture on a greased parchment paper lined baking sheet. Bake at 300 for 20 minutes. Stop halfway to stir pecans.

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