New Abbey Banana Cake with Cream Cheese Frosting

Preheat your oven to 350F.

In a saucepan combine the 2 sticks of butter and 1 cup of New Abbey beer over low heat and bring to a simmer.

In the meantime thoroughly mash bananas with 1/3 cup of sugar (I used a food processor to puree them). When the butter/beer mixture has simmered for 1 minute, remove from heat and let cool for 10 minutes. Then stir in the banana mixture.

In a bowl combine the remaining 1 2/3 cups of sugar with the two eggs and vanilla. With the mixer on low slowly pour in the butter/beer/banana mixture to help temper everything together. Continue mixing for another 2 minutes.

Sift together the flour, baking soda, and salt; add to the wet ingredients and mix thoroughly. You can either pour into a 9X13 pan and bake at 350F for 45 minutes (test with a toothpick for doneness), or make cupcakes by pouring 1/4 cup of batter into a lined muffin pan and bake at 350F for 17-20 minutes. You know, just do whatever floats your boat. You’re making beer cake for crying out loud – you’re hardcore and do what you want!

For the frosting simply cream together the softened stick of butter and softened cream cheese, then add the vanilla. Add in the powdered sugar one cup at a time until desired consistency is reached. Spread like a maniac all over the cake and/or cupcakes. And maybe save some on the spoon just for you. You deserve it!