Eggnog Banana Bread

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Moist eggnog banana bread flavored with nutmeg and cinnamon, topped with a simple eggnog glaze. An easy holiday quick bread recipe.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Bread

Cuisine: American

Servings:

Author: Dee

Cost: 10

Ingredients

For the Eggnog Banana Bread

2 large eggs
3 medium ripe bananas about 1½ cups mashed bananas
⅓ 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 10x5 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

Do not over mix the banana bread batter. Gently whisk ingredients with a fork or hand held whisk until just combined.

Cover the banana bread with a sheet of foiled greased with butter or nonstick cooking spray about 30 minutes into cooking to prevent the loaf from browning.

Banana bread is done when a toothpick inserted comes out mostly clean and internal temperature is 200 degrees F.

Banana bread should be mostly cooled before glazing. It does not have to be completely cooled, but the top should not be warm to the touch so that glaze does not melt.

For a thick layer of glaze, pour half of the glaze mixture on top of the bread, allow it to set, and then top with remaining glaze mixture.

Store bread in an airtight container or on a platter covered in plastic wrap in the refrigerator. Due to the uncooked eggnog in the glaze, the bread cannot be left out at room temperature.

Nutrition

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