Description
This Christmas banana bread with eggnog glaze is a moist and festive twist on the classic banana bread, perfect for holiday gifting or enjoying during the cozy winter season. The rich, spiced banana bread is complemented by a sweet and creamy eggnog glaze, adding a charming seasonal flavor.
Ingredients
Scale
Banana Bread
- 2 ripe bananas, mashed
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- 1 large egg
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp nutmeg
Eggnog Glaze
- 1 cup powdered sugar
- 2–3 tbsp eggnog
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, combine the mashed bananas, melted unsalted butter, and brown sugar. Beat in the large egg until the mixture is smooth and well blended.
- Add Dry Ingredients: Stir in the all-purpose flour, baking soda, and nutmeg until just combined, taking care not to overmix to keep the bread tender.
- Bake: Pour the batter into the prepared loaf pan and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean and the loaf is golden brown.
- Prepare Glaze and Cool: While the bread cools completely, whisk together powdered sugar and 2 to 3 tablespoons of eggnog to create a smooth glaze.
- Glaze the Bread: Drizzle the eggnog glaze evenly over the cooled banana bread and let it set before slicing and serving.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter to avoid a dense bread.
- Adjust eggnog amount in the glaze to achieve desired consistency.
- Store the bread covered at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze up to 3 months.