Boozy Eggnog Banana Bread ~ Love eggnog over the holidays? Enjoy the taste all year long with this banana bread made with traditional eggnog fortified with rum, whiskey, and brandy.
Eggnog Banana Bread
Banana bread is an all year around treat. It could be middle of summer or dead of winter and it is welcomed by all. It’s a rare occasion that a banana hangs around my house long enough to become “rotten” enough to be turned into banana bread. I’m picky about my bananas. I prefer them to be yellow with still a slight green tinge. My daughter will eat them right until the are mostly speckled with a bit of yellow showing through. I cannot even watch her eat them at that stage. I have only a few food hang-ups, but that is one of them, brown speckled bananas.
Over the holidays, a friend purchased eggnog at our state liquor store that came fortified with 3 types of alcohol. It has rum, whiskey, and brandy. It wasn’t horrible. We both drank a bit and put it away in the refrigerator. It’s been there ever since.
A couple of weeks ago, I did my grocery shopping as usual and purchased bananas. Life got busy like it does and we found ourselves only home to sleep and if I was lucky, a quick cup of coffee first thing in the morning. Those bananas got forgotten and by the time life resumed some normalcy, they had turned very speckled. Even my daughter turned her nose up at them, the speckles were less dot-to-dot style and more like large brown smudges with maybe some yellow.
Can I make Banana Bread with Eggnog?
So it finally happened, bananas got to that “rotten” stage to be turned into banana bread. With boozy eggnog in the refrigerator, why not make a boozy banana bread? I am so glad I did. Deep, rich banana flavor, spiced by nutmeg and made creamy smooth with the eggnog. Perfect treat! Now if you don’t have or want to use boozy eggnog, regular will work too! Enjoy this boozy eggnog banana bread.
Boozy Eggnog Banana BreadPrint
- 1 cup banana; mashed (about 3 bananas)
- 1 1/2 cup sugar
- 1/2 cup butter; softened
- 1 tsp vanilla extract
- 3 eggs
- 1/4 cup eggnog
- 2 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/8 tsp baking powder
- 1/2 tsp nutmeg
- Preheat oven to 325°.
- Using a stand or hand mixer, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add in bananas, eggnog and vanilla, until smooth.
- In another bowl, sift or whisk the flour, baking powder, baking soda, nutmeg, and salt.
- Gradually beat the flour into banana mixture by quarter cupfuls. Do not add too much at once or it will clump.
- Pour batter into a greased 9x5-in. loaf pan; sprinkle with remaining nutmeg.
- Bake 65-75 minutes or until a toothpick inserted in center comes out clean.
- Cool in pan 10 minutes before removing to a wire rack to cool.