The Pioneer Woman Tasty Kitchen
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Boozy Eggnog Banana Bread with Rum Glaze

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Level: Easy

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Description

A sweet and moist holiday quick bread made with eggnog, bananas and rum, topped with a sugary eggnog and rum glaze.

Ingredients

  • 1 cup All-purpose Flour
  • ¾ cups Whole Wheat Pastry Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 1 cup Banana, Mashed
  • 3 whole Egg Whites
  • ½ cups Sugar
  • ½ cups Eggnog
  • ¼ cups Greek Yogurt, Plain
  • 1 Tablespoon Canola Oil
  • 1 Tablespoon Rum (or 1/4 Teaspoon Rum Extract)
  • ¼ cups Nutmeg
  • FOR THE GLAZE:
  • ½ cups Powdered Sugar
  • 1 Tablespoon Eggnog
  • ¼ teaspoons Nutmeg
  • 1 teaspoon Rum

Preparation

Preheat oven to 350ºF. Spray 1 loaf pan or 3 mini loaf pans with cooking spray; set aside.

In a large bowl add flours, baking soda, and salt; mix and set aside.

In a medium bowl, add banana, egg whites and sugar, mix together until incorporated. Add eggnog, Greek yogurt and canola oil; mix until combined. Stir in rum and nutmeg; mix until combined.

Make a well in the center of the flour mixture and slowly add the banana mixture and fold together until combined. Do not overmix.

Evenly divide batter into prepared mini loaf pans or pour into 1 large loaf pan.

Bake mini loafs for 30-35 minutes, large loaf for 50-60 minutes. Insert a toothpick into center of bread and if it comes out clean, bread is done.

Let the bread cool for 5 minutes, then take loaves out of pan and let them cool on a cooling rack.

For the glaze, in a small bowl add powdered sugar, eggnog, nutmeg and rum. Mix until combined and evenly pour over cooled bread.

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