EGGNOG BANANA BREAD RECIPES

Steps:

• Preheat oven to 350°F. Combine first 4 ingredients. Combine brown sugar and butter in the bowl of a stand mixer; beat at medium speed 1 minute. Add eggs; beat just until combined. Add banana, yogurt, and vanilla; beat to combine. Reduce speed to medium-low; add flour mixture, beating just until combined. Divide batter among 6 (5- x 3-inch) mini loaf pans or 12 muffin cups coated with cooking spray. Bake at 350°F for 25 to 30 minutes or until a toothpick inserted in center comes out with a few moist crumbs clinging. Cool in pans on wire racks 10 minutes. Remove bread to wire rack; cool completely. Combine powdered sugar, bourbon, and cream; drizzle over bread. Top with cinnamon.

Steps:

• Preheat oven to 350 degrees and line a standard muffin tin with paper liners.
• Mash your bananas well with a fork and place them into a 2-cup liquid measuring bowl. Add egg, melted (cooled) butter, vanilla and enough eggnog to make a total of two cups. The addition of eggnog will only be enough to make a total of two cups of all the wet ingredients mentioned. Do not add more eggnog.
• In a large bowl combine flour, sugar, salt, baking soda, baking powder, cinnamon, nutmeg. Add the wet ingredients to the dry ingredients and fold them very carefully into each other.  Do not over-mix, about 10 strokes is about enough. (Over-mixing is the death of baked goods. There might even be some dry spots of batter left and it will be lumpy. That is fine! If you mix until the batter is runny, your muffins will be average, and a little tough.) Fold in chopped nuts and chocolate just until incorporated.
• Spoon the batter lightly into the muffin pan (do not pack it in). If you want your muffins to look like the pictures, place extra nuts and chocolate onto the top of each muffin.
• Place into your preheated oven and bake for 25 minutes or until a toothpick comes out clean.
• Let cool for 15 minutes in the pan (on a wire rack) before removing.
• Will keep several days in a tightly covered container.