Banana Eggnog Bread Recipe
Banana Eggnog Bread Recipe photo by Taste of Home
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Banana Eggnog Bread Recipe

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This time of year, one of my favorite snacks is warm banana bread with a glass of eggnog. I decided to combine the two, and was so happy with the result. —Kristin Stone, Litte Elm, Texas
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 16 servings


  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1/4 cup eggnog
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda

Nutritional Facts

1 slice: 200 calories, 7g fat (4g saturated fat), 41mg cholesterol, 134mg sodium, 33g carbohydrate (21g sugars, 1g fiber), 3g protein.


  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas, eggnog and vanilla. In another bowl, whisk flour, baking powder, 1/4 teaspoon nutmeg, salt and baking soda; gradually beat into banana mixture.
  2. Transfer to a greased 9x5-in. loaf pan; sprinkle with remaining nutmeg. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Yield: 1 loaf (16 slices).
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Banana Eggnog Bread in Taste of Home November 2014, p73

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JenfromFlag User ID: 2604063 241548
Reviewed Jan. 11, 2016

"This bread was real good. I loved the way it looked when it came out of the oven and the egg not flavor is not too overbearing. I will make this again."

ejshellabarger User ID: 3870843 216288
Reviewed Dec. 29, 2014

"A nice twist to banana bread. Wasn't my favorite but it was fun to try."

sparkplug9902 User ID: 1269769 215916
Reviewed Dec. 25, 2014

"Made this for Christmas day and it was tasty. The middle was a bit underbaked, but the edges were brown, so I'm not sure I would have baked it for longer than 50 minutes anyway."

Arctic User ID: 76280 215301
Reviewed Dec. 18, 2014

"Made this Sunday. Followed exactly. Way too sweet. I would cut down on the sugar. My family loves it. Going to make more while the eggnog is available and freeze them to enjoy later in the year."

delowenstein User ID: 3766053 214180
Reviewed Dec. 6, 2014 Edited Dec. 22, 2014

"I made this recipe for the first time! I was very pleased with the results, too! I DID use 1/2 tsp. EACH of salt and baking soda, 1/2 tsp. nutmeg with the dry ingredients. I DID use margarine as there are times I need to reserve my butter supply for other recipes! What I did was sprinkle about 2 tsp. of ground nutmeg-sugar mixture with 1/2 tsp. ground nutmeg, DIVIDED over the top of each of the loaves before I baked them. I'd baked the loaves in 2 greased and floured 7-1/2x3-1/2" loaf pans for 55 to 60 minutes at 350o F. This is a very creative way to utilize ripe bananas AND eggnog! Thank you for this recipe! I consider this a keeper! delowenstein"

glitterchatter User ID: 2651232 199870
Reviewed Nov. 14, 2014

"I can understand why this recipe is a contest winner--moist, absolutely delicious, and a nice twist with the eggnog! I made this as a muffin recipe; I used paper liners, and it made 17 regular ones. I used the same temp but baked for 20 min. Next time I'll bump up the temp a bit."

BettySkog User ID: 6060161 185292
Reviewed Nov. 12, 2014

"A very tasty simple banana bread."

aug2295 User ID: 4631582 199389
Reviewed Nov. 5, 2014

"The eggnog added a touch of spice to a nice banana bread. I really enjoyed this."

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