The holidays are here again! I feel like every time Christmas rolls around so do the sweets. There are cookies and candy and cakes all over the place. Everywhere you look there are desserts.
While I love desserts as much as the next person, sometimes I like to enjoy the flavor of the holidays with a little less sugar. That’s why this Eggnog Banana Bread is a holiday favorite. While it is a sweet bread with flavors of eggnog, it isn’t nearly as sweet as cakes and cookies and has the added nutrition of the bananas.
The cinnamon and nutmeg lend a warm flavor to the bread and the bourbon in the icing completes the eggnog flavor. I love the smell of this bread baking because it smells like the holidays. If you want to make it a little healthier you can add the bourbon to the bread and forget about the icing all together. However, I think the icing with a dusting of nutmeg makes the bread something special.
This is a delicious bread to enjoy before bed along with a cup of cocoa on Christmas Eve or with a big glass of milk for breakfast on Christmas morning! It’s a quick bread so there is no rising time which makes it a quick and easy to make holiday bread.
Another idea is to make this recipe and put it into 6 mini loaf pans. You can then wrap the loaf pans and gift them along with a miniature bottle of bourbon for the holidays!
- 2 c. flour
- 1 t. salt
- 1 t. baking soda
- 1 t. cinnamon
- 1 t. nutmeg
- 1 c. brown sugar
- ¼ c. butter, softened
- 2 eggs
- 3 ripe bananas, mashed
- ⅓ c. vanilla yogurt
- 2 t. vanilla
- ¾ c. powdered sugar
- 1 T. bourbon
- 1 T. heavy cream
- nutmeg for dusting
- Preheat the oven to 350 degrees.
- Spray a bread pan with cooking spray.
- In a large bowl combine the flour, salt, baking soda, cinnamon, and nutmeg. Set aside.
- Cream together the brown sugar and the butter. Add in the eggs and beat until combined.
- Add in the bananas, yogurt, and vanilla and mix well.
- Add in the flour mixture and beat until just combined.
- Pour the batter into the loaf pan and bake for 1 hour. Remove from oven and cool for 10 minutes on a wire rack. Run a butter knife around the edges and remove from pan. Cool completely.
- To make the icing combine the powdered sugar, bourbon, and heavy cream in a bowl and mix until smooth. Drizzle over top of the bread and sprinkle with nutmeg.