Eggnog Banana Bread

Every year during the holiday season I buy a quart of eggnog to have on hand just in case we have a craving for it. As usual, we have leftovers once the holidays are over and I often just throw it out. This year I decided to use our leftover eggnog in my banana bread recipe, and boy am I glad I did. The eggnog adds richness to this bread that just has a hint of nutmeg. The loaves are very moist and full of flavor. These loaves can be enjoyed at breakfast, or later in the day as a snack. I like to dress up my banana bread by topping it with a whole, halved banana. It just gives the loaves an elegant finish that dresses it up as well as adding extra banana goodness.

Buon Appetito!
Deborah Mele 2017

Eggnog Banana Bread


  • 2 Cups All-purpose Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Ground Nutmeg
  • 3 Ripe Large Bananas, Mashed
  • 1/2 Cup Eggnog
  • 1/2 Cup Vegetable Oil
  • 1 Cup Granulated Sugar
  • 1 Large Egg

For Topping:

  • 1 Peeled Banana Halved Lengthwise


  1. Preheat oven to 350 degrees F.
  2. Spray two 8 x 4 inch loaf pans with baking spray.
  3. In one bowl, stir together the flour, baking soda, and salt.
  4. In another bowl, whisk together the bananas, eggnog, oil, sugar, and egg.
  5. Pour the wet ingredients into the bowl with the dry, and stir with a wooden spoon just until mixed.
  6. Divide the dough between the two prepared pans.
  7. Place a half banana on top of each loaf, then bake for about 50 minutes, or until a bamboo skewer inserted into the center comes out cleanly.
  8. Cool 10 minutes, then remove from the pans and cool to room temperature.