Banana Eggnog Bread
This time of year, one of my favorite snacks is warm banana bread with a glass of nog. I decided to combine the two, and was so happy with the resulting eggnog bread. —Kristin Stone, Litte Elm, Texas
Ingredients
- 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
Reviews
I was looking for recipes to use up left over eggnog. This was perfect. Great, moist banana bread, with an egg nog flavor.
I forgot to sprinkle nutmeg on top before baking - so I made a simple icing/glaze of eggnog and powdered sugar for the loaf, and while it was still wet I sprinkled freshly ground nutmeg on top. So glad I did it that way. Next time, I plan to 'spike' my eggnog a wee bit before adding it to the loaf and the glaze. I will certainly be making this again!
This bread is so easy to whip up, and is moist and delicious! I used the full 1/2 tsp of nutmeg in the batter, then sprinkled additional on top. I doubled the recipe and it came out beautifully. Great way to use up eggnog -will definitely make again!
What a wonderful bread! It is so fluffy and creamy in texture. The eggnog adds the perfect hint of spices and the nutmeg on top was the perfect extra addition.
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.
A nice twist to banana bread. Wasn't my favorite but it was fun to try.
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.
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.
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
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.