Eggnog Banana Bread
Equipment
- muffin pan or loaf pan, mixer, whisk attachment
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 teaspoon nutmeg freshly grated if possible, plus some for topping
- 1 cup brown sugar
- 4 tablespoons butter unsalted, softened
- 2 large eggs
- 3-4 bananas ripe and mashed
- 1/3 cup vanilla yogurt
Glaze
- 1 1/2 cups powdered sugar sifted
- 3 tablespoons bourbon
- 2 tablespoons cream or half and half or milk
- generous pinch Baker's Sprinkles or favorite baking spices, such as cinnamon, ginger and nutmeg
Instructions
- Line muffin tins with paper liners, or if making loaves, lightly spray pans and then line with parchment paper, leaving a 1/2" edge above pan.
- Preheat oven to 350º
- In a small bowl, combine the dry ingredients: flour, salt, baking soda and nutmeg.
- In a stand mixer bowl, using a whisk attachment, combine brown sugar and butter and beat at medium speed until light and fluffy, about 1 minute. Add eggs one at at a time, beating between additions. Add mashed bananas and yogurt and beat to combine. Reduce speed to medium low and add flour mixture a bit at at time, mixing just until combined. Take care not to overmix. Scrape batter into prepared pan (s).
- Bake for 20-35 minutes (depending on pan size) or until a toothpick inserted in center comes out with a few moist crumbs clinging. Place pans on rack and cool slightly.
Glaze
- For glaze whisk together the powdered sugar, bourbon, cream and spice. Drizzle on warm cakes. Dust with additional nutmeg if desired.