Glazed Eggnog Banana Bread
This moist and delicious banana bread is infused with the warm spices of eggnog and topped with a sweet eggnog glaze. A perfect treat for any occasion!
Equipment
- 9x5 inch loaf pan
- Mixing bowls
- Whisk
- Wooden skewer
Ingredients
Main Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup (1 stick) Unsalted butter, softened
- 0.75 cups Granulated sugar
- 0.75 cups Packed light brown sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Eggnog
- 1.5 cups Mashed ripe bananas (about 3 medium)
Glaze Ingredients
- 1 cup Powdered sugar
- 2-4 tablespoons Eggnog
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, nutmeg, cinnamon, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the eggnog and mashed bananas.
- Gradually add the dry ingredients to the wet ingredients, alternating with the banana-eggnog mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the bread is cooling, prepare the glaze by whisking together the powdered sugar and eggnog until smooth. Add more eggnog, one tablespoon at a time, if needed to reach desired consistency.
- Once the bread is completely cool, drizzle the glaze over the top.
Notes
For a richer flavor, use whole wheat flour in place of some of the all-purpose flour. You can also add ½ cup of chopped walnuts or pecans to the batter for added texture.