Pastry Factory: Banana Bread

Banana Bread Stout sneaks a bakery classic into your pint. Caramelized banana lays down ripe sweetness, while demerara sugar brings a touch of luxury. Made by slowly boiling sugarcane juice into a rich syrup before crystallising it into golden, slightly sticky crystals, demerara carries gentle toffee and caramel notes. That raw, unrefined character adds depth you don’t get from regular sugar. A malt bill stacked with bready and cookie tones makes it feel almost wholesome, though cacao, coffee and vanilla quickly remind you this is no breakfast. Like banana bread’s naughty cousin: layered, comforting and far better poured than sliced.