• Preheat the oven to 350 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 55-65 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

• 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 makes a thick glaze which I like but feel free to dilute it according to your liking.