Eggnog Banana Bread

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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!

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Eggnog Banana Bread

Yield: 16 slices

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

A delicious quick bread made with spices, eggs, and bananas for the perfect Christmas morning breakfast.

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Ingredients

• 2 c. flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 c. brown sugar
• 1/4 c. butter, softened
• 2 eggs
• 3 ripe bananas, mashed
• 1/3 c. vanilla yogurt
• 2 teaspoons vanilla
• 3/4 c. powdered sugar
• 1 Tablespoon bourbon
• 1 Tablespoon heavy cream
• nutmeg for dusting

Instructions

1. Preheat the oven to 350 degrees.
2. Spray a bread pan with cooking spray.
3. In a large bowl combine the flour, salt, baking soda, cinnamon, and nutmeg. Set aside.
4. Cream together the brown sugar and the butter. Add in the eggs and beat until combined.
5. Add in the bananas, yogurt, and vanilla and mix well.
6. Add in the flour mixture and beat until just combined.
7. 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.
8. 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.

Notes

Recipe slightly adapted from Cooking Light, December 2017