Eggnog Banana Bread with Bourbon Glaze

These muffins are easy squeezy to make–they’re great for a holiday morning treat–perfect for gift giving (who on my list wants these?!) The yogurt and bananas keep them moist and delicious. And did I mention the Bourbon Glaze, laced with nutmeg? I may or may not have doubled the Bourbon….. try them!

Sibby Barrett

Eggnog Banana Bread

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Prep Time 3

Cook Time 20

Total Time 23

Servings: 12 regular muffins

Course: Breakfast, Dessert, Brunch

Cuisine: American

Ingredients Equipment Method

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

Equipment

muffin pan or loaf pan, mixer, whisk attachment

Method

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.