here. I may have had too big of a pan, didn't let it cool or cook long enough and it was a tad bit dry/burnt on the bottom. Still delicious enough to devour, but not quite perfect. I did however love the recipe for the eggnog glaze so I decided to try a new bread recipe.
Eggnog Banana Bread with Eggnog Glaze
1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs
1 cup mashed ripe bananas (about 2 medium)
1/4 cup eggnog
1 tsp. vanilla extract
1-3/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. ground nutmeg, divided
1/4 tsp. salt
1/8 tsp. baking soda
For the Glaze
1 cup powdered sugar
2 Tbsp. eggnog
Pinch of nutmeg, if desired
1. Preheat oven to 350°F. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas, eggnog and vanilla.
2. In another bowl, whisk flour, baking powder, 1/4 teaspoon nutmeg, salt and baking soda; gradually beat into banana mixture.
3. Transfer to a greased 9x5-in. loaf pan; sprinkle with remaining nutmeg. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
4. Stir together the powdered sugar and 2 tablespoons eggnog until a thick frosting comes together. Spread it over the top of the cooled bread. Sprinkle with nutmeg if desired. Let set. Store in a loosely sealed container on the counter.