Combine the flavors of the season with this Eggnog Banana Bread made with bananas, eggnog and nutmeg. Make into mini loaves for gift giving too!
A few years ago I posted a recipe for Eggnog Banana Muffin Tops and being that it's December and the eggnog is flowing, I decided that I wanted to make this recipe again.
So when I looked up the recipe I found that I used ingredients to make it a bit healthier and when it's Christmas baking time, healthy kind of goes out the window. 😉
Therefore, I went back to my "roots" so to speak and just tweaked my regular banana bread recipe for this post. Though the first recipe was AH-MAZING, this one was even better because it had even more of that nutmeg flavor.
This Eggnog Banana Bread was deliciously moist and perfect for breakfast or afternoon snack. Breads in general make great hostess gifts this time of year and this bread is no exception.
For this recipe you'll need the following ingredients
- all purpose flour
- baking soda
- ripe bananas
- oil (I like to use Canola oil)
- granulated sugar
- ground nutmeg
How do you make EggNog Banana Bread?
I've said it before, but what I love about this recipe is you could add all of the ingredients together in one bowl, in any order and it comes out fine every time. Which is what I love about it because baking is not my forte.
The bread will be done when you can gently touch the top and it springs back or when you insert a toothpick into the center and it comes out clean.
Cooking is approximately 12-15 minutes for muffins, 20-30 minutes for mini loaves and 55-60 minutes for loaves or bundt pans.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Eggnog Recipes
Sign up for my weekly newsletter and Receive a FREE eBook!
Eggnog Banana Bread
- Preheat oven to 350 degrees F.
- Combine all of the ingredients in a large bowl until well blended; then pour batter into two greased 9x5 loaf pans.
- Bake for approximately 50-60 minutes or until the top springs back when touched or a toothpick comes out clean when inserted.