, , , ,

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 eggnog bread

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

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