Banana Eggnog Bread Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.
• Mix flour, baking soda, and salt together in a large bowl. Beat margarine and white sugar together in a separate bowl until light and fluffy. Beat in eggs, one at a time, until fully incorporated; stir in 2 teaspoons vanilla extract. Stir butter mixture into flour mixture, alternating with eggnog, until well combined. Fold in bananas. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Remove from oven and cool on a wire rack, about 1 hour.
• Beat butter and cream cheese together in a bowl until creamy and smooth; beat in 1 teaspoon vanilla extract. Add confectioners' sugar; beat on medium-low speed with an electric hand mixer until combined. Spread frosting onto cooled cake.

Steps:

• Preheat oven to 350°F Grease a large loaf pan.
• Beat eggs in large bowl. Stir in sugar, oil, banana, eggnog, rum, and vanilla.
• In another bowl, combine the flour, pudding mix, baking powder, salt, and nutmeg. Stir into eggnog mixture, just until mixed. Pour batter into prepared loaf pan.
• Mix sugar and cinnamon and sprinkle over batter.
• Bake bread for 40 to 60 minutes, or just until a toothpick inserted in the center comes out clean.
• Let cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely. Wrap tightly, and store in the refrigerator.

Steps:

• Preheat oven to 350°. Grease a 8x4-in. loaf pan., In a large bowl, beat eggs, sugar and melted butter until well blended. In another bowl, whisk flour, baking powder and salt; beat into egg mixture alternately with eggnog, beating well after each addition. Fold in cherries, pecans and raisins. , Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans.
• Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
• Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans.
• Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.