I divided the batter for the Banana Eggnog Bread into two loaf pans and delivered one to a friend – along with the now-empty bowls she had filled with seasonally colored popcorn and beautiful, locally made chocolate bars, and brought to a dinner party we had before Christmas.
BANANA EGGNOGG BREAD
1/2 cup butter, softened
1 1/2 cups sugar
1 cup mashed bananas
1/4 cup eggnog
1 teaspoon vanilla extract
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg, divided
1/4 teaspoon salt
1/8 teaspoon baking soda
Heat oven to 350F. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas, eggnog and vanilla. In another bowl, whisk flour, baking powder, 1/4 teaspoon nutmeg, salt and baking soda, gradually beat in banana mixture.
Transfer to a greased 9-by-5 inch loaf pan, sprinkle with remaining nutmeg. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
Recipe adapted from Taste of Home, November 2014