Holiday Bake – Eggnog Banana Bread

To be honest, this is the first year for me to love Eggnog….

My initial encounter with Eggnog was through Starbucks’ Eggnog Latte years ago. It left me with a very odd spicy taste. I threw the whole grande cup in the garbage and never touched anything related to eggnog ever again….

However, this year, I tried pure eggnog when Avalon Dairy made a limited production run for Canadian Thanksgiving. That’s when I realize what eggnog really tastes like – creamy and sweet, with a fresh hint.

For some reason, people like to blend it with spices. And that’s what made my Eggnog Latte taste “off”.

Now I know which ingredients bother me. So in this recipe, I skipped the traditional Eggnog pairing – nutmeg. But feel free to add a teaspoon if you are into that… Just don’t use it too much. Excess

 nutmeg can make you hallucinate or even die.. 

As for sweetener, I was out of Sugar Replacement so I opted for honey. Side note: there’s no space for table sugar at my home. I use sugar alcohol or stevia. Watch your Glycemic Index, especially we already have bananas and flour in here.

But if you have a sweet tooth, feel free to sub my honey to 1 cup of sugar or even more. Although I don’t recommend it, December has always been a loose diet season so go indulge a little!

I might try to use whole wheat flour next time. Corn starch is not a must. But it makes a noticeable difference to the texture. I don’t know if “bouncy” is a good enough description of what corn starch does. Basically, it acts as a thickener and keeps everything together.

Not bad for a first try! Other than me being too greedy trying to pour the last drop of batter into the already-full loaf pan… A loaf should be rectangular but mine grew into a mushroom….

BTW, I used a silicone pan so it doesn’t stick with the bread. If you are using a metal one, make sure to greasy it.