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Holiday Muffins
Sibby Barrett

Eggnog Banana Bread

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Prep Time 3 minutes
Cook Time 20 minutes
Total Time 23 minutes
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
 

  1. 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.
  2. Preheat oven to 350º
  3. In a small bowl, combine the dry ingredients:  flour, salt, baking soda and nutmeg.
  4.  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).
  5. 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
  1. For glaze whisk together the powdered sugar, bourbon, cream and spice.  Drizzle on warm cakes. Dust with additional nutmeg if desired.