This homemade eggnog banana bread recipe will be your new favorite holiday treat! The sweet loaf is wonderfully moist and loaded with ripe bananas, cozy eggnog, and warming spices. Glazed with a rich eggnog glaze, it’s perfect for breakfast, snacks, and lunch boxes.
Holiday banana bread with eggnog
Classic banana bread is on regular rotation at our house. But when the holidays roll around, I like to make this eggnog banana bread with a decadent eggnog glaze.
Eggnog and bananas are a wonderful pairing and taste super comforting. This eggnog quick bread is a family favorite, and we’re quite smitten with the amazing flavor and soft, moist texture.
It’s hard to wait until the eggnog loaf is cool enough to eat. It fills your kitchen with an incredibly cozy aroma and makes your home smell like Christmas morning.
Pair a slice with a mug of coffee or hot chocolate, and your morning is made. It’s a cozy breakfast but also works as dessert bread (because – the sweet eggnog glaze!).
Reasons to love eggnog bread
- Total comfort food: Banana eggnog bread is the definition of holiday comfort food. All you need is a mug of coffee or tea to go with a fresh, thick slice.
- Festive breakfast & dessert: I’m not sure if this eggnog bread recipe qualifies as breakfast or dessert, but I’ve served it both ways.
- Easy + Quick: Christmas eggnog bread couldn’t be easier! You’ll only need a handful of pantry staples, a bowl, and a whisk to whip up a loaf.
If you have some ripe bananas and a cup of eggnog, this sweetbread recipe will be a cinch. Using ingredients that are probably already in your pantry, this eggnog banana bread comes together in just a few minutes. Refer to the recipe card below for specific quantities.
- Bananas: Use overripe bananas. You can tell very ripe bananas by the color of the peel. It should be browned or browning significantly and feel soft when you squeeze it between your fingertips. Mash the bananas with a fork until they have a chunky applesauce-like consistency. Some texture is good.
- Eggnog: I used my homemade eggnog, which is thick, rich, and made without alcohol. Of course, you can also prepare the bread with your favorite store-bought eggnog.
- Spices: A mix of cinnamon and nutmeg brings out those cozy holiday flavors.
- Butter adds moisture to the loaf. Use salted butter softened at room temperature or unsalted butter + 1/4 teaspoon of salt.
- Sugar: Granulated (white/caster) sugar adds the right amount of sweetness.
- Eggs give the eggnog bread a moist, tender crumb. Let them come to room temperature so they bind easily into the batter.
- Flour: All-purpose flour gives the bread structure. Be sure to spoon it into the measuring cup and level off the top for consistent results.
- Baking powder provides leaving to make the loaf rise.
Glaze for eggnog banana bread
Topping the eggnog banana bread with an eggnog-infused glaze makes this sweet treat irresistible. All you need for this easy 3-ingredient eggnog glaze is:
- Powdered sugar makes up the base of the eggnog glaze. I like to sift it to remove lumps.
- Eggnog: You guessed it, eggnog gives the glaze a delicious flavor and gorgeous cream color.
- White chocolate: Do not skip the white chocolate. It adds rich flavor and creates a thick, creamy consistency.
How to make eggnog banana bread
Once you have gathered the ingredients, you just need to mix everything up and pop it in the oven. The recipe is super simple, and you will be smelling and tasting this amazing eggnog banana bread before you know it!
Step 1: Prep
Preheat your oven to 350°F / 180°C / gas mark 4. Grease a 9 in x 5 in / 23 cm x 12 cm loaf pan (tin) with butter or nonstick spray and line with a piece of parchment (baking) paper. Set Aside.
Step 2: Cream butter and sugar
In a large mixing bowl, beat the softened butter and granulated sugar until fluffy and light in color, about 3 to 4 minutes.
Step 3: Add liquid ingredients
Add the eggs, one at a time, and mix until just combined before adding the next. Next, add the mashed bananas and eggnog. Mix until combined.
Step 4: Add dry ingredients
Add the all-purpose flour, baking powder, cinnamon, and nutmeg and stir until just combined. Don’t overmix the batter, or you’ll end up with dense banana bread.
Step 5: Bake
Pour the batter into the prepared baking ban (tin) and bake for 55 to 65 minutes. To check the doneness, insert a toothpick or skewer into the center of the loaf. If it comes clean, the bread is done. But if you still see liquid batter, the bread needs to bake longer.
Step 6: Cool
Let the eggnog banana bread cool in the pan (tin) for 20 minutes. Then transfer the loaf onto a wire rack to cool completely.
Step 7: Mix eggnog glaze
In a medium mixing bowl, whisk together the powdered sugar and eggnog until smooth. Add the melted white chocolate and stir until well combined. The glaze will thicken as you go. Drizzle the glaze over the bread and allow to set for 30 minutes.
Step 8: Serve
Cut the banana bread into slices and serve when ready.
To make your eggnog banana bread turn out perfectly, here are a few helpful tips and tricks. If you follow these, you can’t go wrong!
- Ripe bananas: To get that sweet taste out of a banana, it needs to be ripe. Spotted or browned bananas are perfect for eggnog banana bread!
- Mash bananas: To puree up the bananas, peel them and mash them up with a fork. A few small chunks are fine.
- Don’t underbake: to check doneness, insert a skewer or toothpick in the center of the loaf. If it comes out clean, the bread is done. But if there’s still some batter, put your bread back into the oven and continue baking. The bread should be lightly browned on the outside when it’s ready.
- Let it cool: To ensure the bread slices up nicely, allow it to cool completely before cutting it. Otherwise, it might crumble.
- Chocolate eggnog: Feel free to swap regular eggnog with chocolate eggnog.
- Extra spices: Bump the spice factor by adding a pinch of ground ginger, cloves, or allspice. Or, if you prefer, you may leave out the spices entirely.
- Candy chips: Try adding 1 cup semisweet, butterscotch, cinnamon, or salted caramel chips – all excellent with eggnog loaf!
- Nuts: You can make this an eggnog nut bread by folding 1/2 cup coarsely chopped pecans or walnuts into the batter.
- Cranberries: For a pop of color, stir 1 cup of cranberries into the batter.
- Rum: To create a more complex aroma, add 2 to 3 tablespoons of rum to your holiday eggnog bread.
I always, always bake 2 loaves of this eggnog banana bread at a time because it never lasts long. I like to have one in the freezer for surprise guests and on Christmas morning. Luckily, eggnog banana bread keeps pretty well!
How to store eggnog banana bread
- Room temperature: Store the eggnog quick bread in an airtight container for 2 to 3 days. I don’t like keeping it any longer than this on the counter since it can begin to spoil.
- Refrigerator: Keep your banana loaf in an airtight container for up to a week in the fridge. Might I recommend a quick zap in the microwave to give that fresh out of the oven taste?
Can you freeze eggnog banana bread?
Yes! Simply let your banana bread cool completely. Then wrap it snugly in some plastic wrap (or put it in a freezer-friendly container with a tight seal) and place it in the freezer. Freeze for up to 3 months.
Thaw your eggnog bread on the counter for a few hours or overnight in the refrigerator.
Eggnog Banana Bread
- 1/2 cup / 1 stick / 115 g / 4 oz salted butter
- 3/4 cup / 150 g / 5.3 oz granulated (white) sugar
- 2 eggs
- 2 cups overripe bananas, mashed (4 large bananas, see Note below)
- 1/2 cup / 120 ml / 4 fl oz eggnog
- 2 cups / 260 g / 9.2 oz all-purpose flour
- 3 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 cups / 240 g / 8.5 oz powdered (confectioners’/icing) sugar
- 1/4 cup / 60 ml / 2 fl oz eggnog
- 1/2 cup / 115 g / 4 oz white chocolate (chips or chopped bar), melted
- Prep. Preheat your oven to 350°F / 180°C / gas mark 4. Grease a 9 in x 5 in / 23 cm x 12 cm loaf pan (tin) with butter or nonstick spray and line with a piece of parchment (baking) paper. Set Aside.
- Cream butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar until fluffy and light in color, about 3 to 4 minutes.
- Add liquid ingredients. Add the eggs, one at a time, and mix until just combined before adding the next. Next, add the mashed bananas and eggnog. Mix until combined.
- Add dry ingredients. Add the all-purpose flour, baking powder, cinnamon, and nutmeg and stir until just combined. Don’t overmix the batter, or you’ll end up with dense banana bread.
- Bake. Pour the batter into the prepared baking ban (tin) and bake for 55 to 65 minutes. To check the doneness, insert a toothpick or skewer into the center of the loaf. If it comes clean, the bread is done. But if you still see liquid batter, the bread needs to bake longer.
- Cool. Let the eggnog banana bread cool in the pan (tin) for 20 minutes. Then transfer the loaf onto a wire rack to cool completely.
- Mix eggnog glaze. In a medium mixing bowl, whisk together the powdered sugar and eggnog until smooth. Add the melted white chocolate and stir until well combined. The glaze will thicken as you go. Drizzle the glaze over the bread and allow to set for 30 minutes.
- Serve. Cut the banana bread into slices and serve when ready.
- Store. Keep your bread in an airtight container at room temperature and enjoy it within 2 to 3 days, or in the refrigerator for up to a week.
How to ripen bananas
Browned, overripe bananas are best for this eggnog banana bread recipe. But if you have yellow bananas and want to ripen them quicker, try the following tricks:
- Quick Oven Method: Place the bananas on a lined baking sheet and bake at 250°F / 120°C / 1/2 gas mark for 20 to 25 minutes, depending on the initial ripeness of the bananas.
- 24-HourCounter Method: If you’re willing to wait a day, place a bunch of bananas in a paper bag and leave them at room temperature. Bananas emit ethylene, a compound that causes ripening. Adding an apple to the bag speeds up the process further.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 198Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 58mgSodium: 201mgCarbohydrates: 25gFiber: 2gSugar: 5gProtein: 4g
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