For us the holidays are not complete without Eggnog. I have never had this drink until I came to the US and immediately fell-in-love with it. I feel like I am drinking custard sauce when I have it and that’s why I love it. And yes, I have even used it as custard on cakes and definitely as creamer on my coffee. Even though I have had it for years, I have never attempted cooking or baking with it. I thought 2013 would be the year to make something with eggnog. I didn’t have to think hard as to what I wanted to use it for. I already planned to use up some browned spotty bananas for a cake and decided to add some eggnog to the mix. The eggnog taste is quite subtle on the batter itself hence I decided to add some eggnog glaze. Of course to make it even more scrumptious, I threw in some choco chips! Anything is good with chocolate, right?
Initially, I added about 1 cup of chocolate chips but I found that to be rather overpowering so I have adjusted it and lessen it to about 1/2-3/4 cups. But if you are a huge chocolate fan, by all means dump that entire cup of chips in there. Please enjoy this delightful holiday cake! This is so moist and truly amazing. 🙂
2 cups flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 cup Sugar
1 stick (1/2 cup) Butter, softened
2 very ripe Bananas, mashed
1 teaspoon Vanilla Extract
1/2 cup Eggnog
1/2 – 3/4 cup chocolate chips
Preheat the oven to 325 F. Butter then line a large loaf tin with parchment paper.
Sift together the flour, baking soda and salt. Set aside.
In a mixing bowl, beat the butter and sugar until fluffy, about 5-6 minutes.
Add the eggs one at a time, beating well after each addition.
Add the mashed bananas and Vanilla extract.
Stir the flour mix alternately with the Eggnog into the wet ingredients. Scrape the sides occasionally. Fold in the chocolate chips. It’s optional but to ensure that the chips don’t sink into the bottom – stir them into about 1 tablespoon flour until coated. Thereafter, fold into the mixture.
Bake in the preheated oven for about 60-75 minutes or until a tester inserted into the center comes out clean. If it’s browning too much at 50-60 minutes you may cover the loaf with a tent foil and continue to bake until fully cooked.
Let cool for about 10 minutes into the loaf pan. Remove the parchment paper and then transfer to a wire rack to cool completely. Drizzle with the Eggnog Glaze when completely cooled.
For the Eggnog Glaze
1 cup powdered (icing) sugar
1 Tablespoon butter, melted
1 teaspoon Vanilla extract
2 1/2 Tablespoons Eggnog
In a medium bowl, combine all the ingredients. Mix well until you reach a glaze consistency. The thickness of the glaze will depend on how much eggnog you wish to use. This is a thick glaze which I like but feel free to dilute it according to your liking.
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