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Moist eggnog banana bread with warm nutmeg and cinnamon topped with a simple eggnog glaze. An easy holiday quick bread recipe and a delicious way to use up leftover eggnog!
Eggnog banana bread is a holiday favorite that’s pretty much your basic banana bread recipe with eggnog instead of milk. This easy recipe is a great way to use up those neglected ripe bananas sitting on the counter during the holiday season.
My son absolutely loves eggnog, so I start buying this seasonal drink as soon as it appears in the store. Of course, we never have any left over, but this banana eggnog bread is the perfect way to use it up if you do!
You can also try our favorite eggnog pie or eggnog cookies this holiday season.
Why This Recipe Works
- eggnog replaces buttermilk or milk, adding richness and extra flavor.
- Ripe bananas keep it moist and add natural sweetness
- One bowl for easy clean-up
- A simple glaze made powdered sugar and eggnog adds extra flavor, makes it festive enough for holiday gifting and makes it sweet enough for dessert!
Ingredients
Here’s a quick overview of the ingredients you need. Full amounts are listed in the printable recipe card below.
- Eggs
- Ripe bananas — make sure they have plenty of brown spots and are very ripe for plenty of flavor
- Vegetable oil — can substitute with melted butter or another cooking oil
- Eggnog — for the bread and for the eggnog glaze
- Vanilla extract — for a little more flavor
- White sugar
- Spices — ground nutmeg and cinnamon
- All purpose flour
- Baking powder and soda — to help the loaf rise
- Salt
- Powdered sugar — for the glaze
How to Make Eggnog Banana Bread
- First, preheat the oven to 350 degrees F, and spray a 10×5 loaf pan with nonstick spray. Then, whisk the eggs in a large mixing bowl, and mash the bananas until most of the lumps are gone.
- Mix in the wet ingredients, and gradually mix in the dry ingredients until just combined. Take care not to over mix the batter.
- Pour the batter into the prepared baking pan, and bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool, then remove bread from the pan, mix the eggnog glaze, and pour it on top of the bread.
Baking Tips
After adding the flour, don’t over mix the batter. This helps keep the bread nice and tender and prevents a tough, dense loaf.
Tent the bread with a piece of aluminum foil about halfway through baking to prevent the top from becoming too brown.
Test for doneness using a toothpick in the center of the bread, not the side.
Variation
For eggnog bread with nuts, you can add 1 cup chopped walnuts or pecans to the batter before baking.
You can swap regular milk or half and half for the eggnog in this recipe after the holiday season.
Storage and Make-Ahead Tips
Since the glaze contains dairy, you will need to store the glazed bread in the refrigerator in an airtight container or covered with plastic wrap for up to 1 week. If you choose not to glaze the bread, you can store it at room temperature for 3-4 days and in the freezer for up to 3 months.
You can make eggnog bread and freeze it for up to 3 months ahead of time. For best results, add the glaze once the bread thaws.
Frequently Asked Questions
You can make a simple streusel topping or omit the glaze completely.
Eggnog enhances the flavor and adds a subtle spice to regular banana bread. It doesn’t overwhelm the banana flavor.
More Banana Bread Variations
Eggnog Banana Bread
Ingredients
For the Eggnog Banana Bread
- 2 large eggs
- 3 medium ripe bananas about 1½ cups mashed bananas
- â…“ cup vegetable oil
- ¾ cup eggnog
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 2¼ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
For the Eggnog Glaze
- 1 cup powdered sugar
- ¼ teaspoon ground nutmeg
- 3 tablespoons eggnog
Instructions
For the Eggnog Banana Bread
- Preheat oven to 350℉, and grease a 10×5 loaf pan with butter or nonstick cooking spray
- In a large mixing bowl, beat the eggs with a fork or hand held whisk 2 large eggs
- Add in bananas, and mash until most lumps are gone 3 medium ripe bananas
- Mix in the vegetable oil, eggnog and vanilla extract until well combined ⅓ cup vegetable oil, ¾ cup eggnog, 1 teaspoon vanilla extract
- Add in the sugar, nutmeg and cinnamon, and mix 1 cup granulated sugar, 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon
- Mix in the flour, baking powder, baking soda and salt until just combined. Do not over mix 2¼ cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon sea salt
- Pour batter in prepared loaf pan
- Bake for 65 minutes, covering with greased foil halfway through, or until a toothpick inserted comes out mostly clean and the internal temperature is 200℉
- Remove from oven, allow to cool slightly, and remove from pan onto a wire cooling rack to cool before glazing
For the Eggnog Glaze
- Add powdered sugar, nutmeg and eggnog to a small mixing bowl, and mix until fully combined 1 cup powdered sugar, ¼ teaspoon ground nutmeg, 3 tablespoons eggnog
- Pour over cooled loaf, and use a spoon or offset spatula if necessary to evenly spread
- Refrigerate until ready to serve
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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