This is perfect when you have just a small amount of Eggnog left from the holidays. Or make your own eggnog anytime of year just so you can make this bread.
© Chicken Coop Chatter
Makes 1 large or 3 small loaves
2 1/4 C. Sifted flour
2 1/2 tsp. baking powder
3/4 tsp. Cinnamon (or half Cinnamon and nutmeg)
3 Eggs (lightly beaten
1 Cup Eggnog
1 stick melted butter
2 tsp. Vanilla Extract
1 ripe banana
Sift the dry ingredients together. Beat the eggs, add eggnog and melted butter, mashed banana and vanilla, beat lightly to incorporate. Fold the dry ingredients into the wet ingredients. Pour into greased pans. Bake at 350 degrees 45-50 minutes. (test with a toothpick until it comes out clean or the bread begins to pull away from the sides). Cool 10 minutes. Drizzle Eggnog Carmel Sauce over the bread just before serving.
NOTE: This bread has no additional sweetener beyond the eggnog, banana and extract. The sauce will add sweetness. However you may wish to add a couple Tablespoons white or brown sugar or sweetener of choice, if you are not serving with the Eggnog Caramel sauce.
EGGNOG CARAMEL SAUCE
© Chicken Coop Chatter
Makes about 1 1/2 cups of sauce
1 T. butter
1/2 Cup heavy Cream
1/2 Cup Eggnog
1 tsp. Corn Starch
1/4 C. granulated sugar
1/4 C. brown sugar
Combine the sugars and butter, in a saucepan, heat and stir to prevent scorching. Add the remaining ingredients and stir until thickened. In a small bowl mix a little of the eggnog with cornstarch until smooth, then pour into the hot carmel sauce. Stir constantly to prevent scorching.
Drizzle over the slightly cooled Eggnog Banana Bread. Serve with extra sauce for dipping or spreading if desired.
Refer to my basic eggnog recipe: http://justfowlingaround.weebly.com/holidays/just-fowling-around-basic-eggnog
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