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.
Wrap it in a decorative cellophane bag and add a gift tag or place as the center attraction on your cookie platters. ~Enjoy!
Ingredients Needed
For this recipe you'll need the following ingredients
- all purpose flour
- baking soda
- salt
- ripe bananas
- eggnog
- oil (I like to use Canola oil)
- granulated sugar
- egg
- 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.
Once you combine all of the ingredients, add them to your favorite loaf pan, mini loaf pan, muffins or even a bundt pan. You'll just need to adjust the cooking time appropriately.
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.
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Eggnog Banana Bread
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 ripe bananas, mashed
- ½ cup eggnog
- ½ cup canola oil
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon ground nutmeg
- cooking spray
Instructions
- 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.
LaRee says
I made this 3x tonight...yes, 6 loaves. Oh, my word! I added a little vanilla, 1/4 tsp Mace and a dash of Cardamom to the batter and experimented with toasted coconut and sliced almonds on top. This kitchen smells PHE-NOM-E-NAL! Your recipe is my new Go-To for banana bread. My family and I thank you for sharing your amazing recipe with tips!
Carrie's Experimental Kitchen says
I love the additions you've made it bet it made this banana bread even better. Thank you for trying the recipe and I'm so glad you enjoyed it!
lill says
i have eggnog with bourbon can i use that
Carrie's Experimental Kitchen says
Sure!
Gayle Deschamps says
I made this recipe as muffins, absolutely delicious. I wouldn't change a thing. I received lots of compliments, so will definitely be making more.
Carrie's Experimental Kitchen says
I'm so glad you enjoyed the recipe, thank you for letting me know you liked it!