#1,413: Banana Eggnog Bread

This recipe has been sitting on one of my Pinterest boards for quite a while, and I knew if I didn't make it this week, it was going to continue to sit on my board until next Christmas.  So, I ran to the store and grabbed some eggnog, and put those soft bananas on my counter to good use!  Personally, I would have loved to add some walnuts to this banana bread, but it would have eliminated two of my kids from eating it.  I also wanted to add some chocolate chips, but decided I probably don't need to add chocolate chips to every recipe I make.  :)

As you can see from the photo above, I slightly overcooked this.  At 50 minutes, I could tell it was still raw in the middle.  Then I forgot about it!  I think I cooked it for about 1 hr 10 min....too long based on the color of the outside of the bread.  :)  LOL  Whatever...as long as it tastes good right?!!? I loved this.  It's slightly sweet and offsets the banana flavor a little.  Allison loved this too.  The other two littles currently won't even try it.  They are both in grumpy moods though, so I'll try again tomorrow at breakfast! 

1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1/4 cup eggnog
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg, divided
1/4 teaspoon salt
1/8 teaspoon baking soda

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas, eggnog and vanilla. In another bowl, whisk flour, baking powder, 1/4 teaspoon nutmeg, salt and baking soda; gradually beat into banana mixture.

Transfer to a greased 9x5-in. loaf pan; sprinkle with remaining nutmeg. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Yield: 1 loaf (16 slices).