This next level loaf has a holiday flavour you won’t forget. This Eggnog Banana Bread recipe combines the classic eggnog flavour with the beautiful, buttery taste of banana bread, creating a wonderful dessert or snack for the holidays. When eggnog is not available, simply use a locally produced vanilla yogurt to enhance that already wonderful aroma while it’s baking.
Preheat oven to 350°F (180°C). Butter an 8-by 4-inch (20 by 10 cm) loaf pan and line with parchment paper.
In a bowl, whisk together all-purpose flour, nutmeg, baking soda, cinnamon and salt.
In a large bowl, beat together brown sugar and butter until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Stir in bananas and eggnog. Add flour mixture to banana mixture and stir to moisten. Scrape into prepared loaf pan. Bake for about 1 hour or until a tester inserted in the centre comes out clean. Let cool in pan on a wire rack for 20 minutes, then transfer loaf to the rack to cool completely.
Nutmeg Drizzle: In a small bowl, whisk together icing sugar, nutmeg and eggnog until smooth. Add another 1 tbsp (5 mL) of eggnog if too thick. Drizzle over loaf before slicing to serve.