Chocolate Ginger Eggnog Banana Bread

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes


  • 6 Tbsp (3 ounces) unsalted butter
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup semi sweet chocolate chips
  • 1/3 cup finely chopped crystallized ginger
  • 2 large eggs
  • 2 mashed ripe bananas
  • 1/2 cup eggnog
  • 1 tsp vanilla

For the glaze:

  • 1 cup confectioners’ sugar
  • 2 Tablespoons eggnog
  • 1 tsp vanilla extract


  1. Preheat the oven to 350° F and set a rack in the center.
  2. Grease a standard-sized (about 9×5 inches) loaf pan with cooking spray or butter.
  3. In a small bowl, microwave the butter until just melted. Set aside to cool slightly.
  4. In a large bowl, whisk together the flour, sugar, baking soda and salt. Add the chocolate chips and crystallized ginger and whisk to combine. Set aside.
  5. In a medium bowl, lightly beat the eggs with a fork. Add the mashed banana, eggnog, melted butter and vanilla. Stir to combine.
  6. Pour the banana mixture into the dry ingredients, and stir gently with a rubber spatula, until just combined. Do not overmix. The batter will be thick and somewhat lumpy.
  7. Scrape the batter into the prepared loaf pan and smooth the top.
  8. Bake until the loaf is a deep shade of golden brown and a toothpick inserted in the center comes out clean, about 50 minutes to 1 hour.
  9. Cool the loaf in the pan then tip it out onto the rack.
  10. For the glaze: In a medium bowl, add confectioners’ sugar, eggnog, vanilla, and whisk until smooth. As necessary, add additional eggnog (or sugar) to reach desired glaze consistency (glaze should be fairly thin and easily pourable).
  11. Evenly pour glaze over banana bread (it doesn’t have to be cooled completely), smoothing it lightly with a spatula.


Fully cooled, this bread freezes beautifully. To protect it from frost, wrap it in plastic wrap and then in aluminum foil.


  • Serving Size: about 8 servings
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