Festive Banana Bread with Rum Eggnog Glaze
When you see a bunch of overly ripe bananas in the fruit bowl, banana bread is always the go-to, but with Christmas music blasting and tree decorating in my near future, simple banana bread just wouldn’t cut it. Instead, it would be banana bread with a festive twist. The original recipe was from here, and the author had the fantastic idea of roasting the bananas first. This makes a big difference because the warm, gooey banana mash helps let out the spices’ full aroma and enhances the overall flavour of the loaf. I made a number of changes to the original recipe, including substituting milk for eggnog, white sugar for brown sugar, and adding in vanilla, ginger, craisins, and raisins. Additionally, rather than using the suggested topping, I made a rum eggnog (low fat) glaze. The glaze soaks into the bread making it extra moist and delicious. See below for the recipe!
Ingredients (banana bread):
- 3 whole ripe bananas
- 1 cup brown sugar
- 1 stick (8 tablespoons) butter room temperature
- 2 eggs
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1 teaspoon vanilla
- 1 tablespoon eggnog
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup raisins
- ¼ cup craisins (dried cranberries)
- ½ cup icing sugar
- 2 tablespoons eggnog
- ¼ teaspoon nutmeg
- 1 teaspoon rum
- Preheat oven to 350 degrees.
- Lay bananas out on a pan (with peels on) and place in the oven for 15 minutes. Peels should be totally browned.
- Meanwhile, in a large mixing bowl, cream together butter and sugar. Beat in eggs one at a time until well combined.
- When bananas are finished roasting, remove peel and place the bananas in a small mixing bowl. Add nutmeg, ginger, cinnamon, vanilla, and eggnog. Mix gently until combined, leaving bananas a little bit chunky. Combine this into the larger mixing bowl, mixing gently. Reduce the oven to 325 degrees.
- In another mixing bowl, combine flour, baking soda, baking powder, and salt. Add these ingredients into the main bowl, gently mixing until just combined.
- Fold in raisins and craisins.
- Butter your baking pan and cut a piece of parchment to fit the bottom of the pan (press it into the bottom of the pan so it sticks to the butter).
- Pour mixture into the pan and bake for 35-45 minutes or until a toothpick inserted in the middle comes out clean.
- Meanwhile, combine all the ingredients for the glaze and set in the fridge until ready to use.
- When the banana bread is finished cooking, transfer it from the pan onto a board or plate. Drizzle glaze over bread and let it sit until cooled.