December 29, 2017

Every single calendar year through the getaway year I invest in a quart of eggnog to have on hand just in case we have a craving for it. As normal, we have leftovers as soon as the holidays are around and I normally just throw it out. This calendar year I resolved to use our leftover eggnog in my banana bread recipe, and boy am I glad I did. The eggnog adds richness to this bread that just has a trace of nutmeg. The loaves are quite moist and entire of taste. These loaves can be appreciated at breakfast, or later in the working day as a snack. I like to gown up my banana bread by topping it with a whole, halved banana. It just offers the loaves an sophisticated complete that attire it up as nicely as including further banana goodness.

Buon Appetito!
Deborah Mele 2017

Eggnog Banana Bread


  • 2 Cups All-goal Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Ground Nutmeg
  • 3 Ripe Significant Bananas, Mashed
  • 1/2 Cup Eggnog
  • 1/2 Cup Vegetable Oil
  • 1 Cup Granulated Sugar
  • 1 Significant Egg

For Topping:

  • 1 Peeled Banana Halved Lengthwise


  1. Preheat oven to 350 levels F.
  2. Spray two 8 x four inch loaf pans with baking spray.
  3. In one particular bowl, stir with each other the flour, baking soda, and salt.
  4. In a further bowl, whisk with each other the bananas, eggnog, oil, sugar, and egg.
  5. Pour the moist elements into the bowl with the dry, and stir with a wood spoon just till mixed.
  6. Divide the dough amongst the two geared up pans.
  7. Area a 50 percent banana on best of each loaf, then bake for about 50 minutes, or till a bamboo skewer inserted into the center arrives out cleanly.
  8. Great ten minutes, then remove from the pans and great to space temperature.