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.
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
- 1 Peeled Banana Halved Lengthwise
- Preheat oven to 350 degrees F.
- Spray two 8 x 4 inch loaf pans with baking spray.
- In one bowl, stir together the flour, baking soda, and salt.
- In another bowl, whisk together the bananas, eggnog, oil, sugar, and egg.
- Pour the wet ingredients into the bowl with the dry, and stir with a wooden spoon just until mixed.
- Divide the dough between the two prepared pans.
- 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.
- Cool 10 minutes, then remove from the pans and cool to room temperature.