Flavored with eggnog, bananas, and chocolate chips, this Banana Eggnog and Chocolate Loaf Cake is a festive and delicious holiday treat—perfect for your seasonal baking table.
Eggnog and the holidays go hand in hand for many of us. If you love the creamy, custard-like flavor of eggnog, you’ll enjoy how it gently enhances this banana loaf. I wanted to use up spotty, very ripe bananas and thought eggnog would pair beautifully with them. The eggnog flavor in the batter is subtle, so I finish the loaf with an eggnog glaze for an extra note of holiday warmth. I also added chocolate chips for texture and a hint of richness—use 1/2 to 3/4 cup for balance, or up to 1 cup if you prefer a very chocolatey loaf.
Banana Eggnog and Chocolate Loaf Cake
Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 stick (1/2 cup) butter, softened
- 2 eggs, room temperature
- 3 very ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1/2 cup eggnog
- 1/2 – 3/4 cup chocolate chips (adjust to taste)
For the Eggnog Glaze
- 1 cup powdered (icing) sugar
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 2 1/2 tablespoons eggnog (add more or less to reach desired consistency)
Instructions
- Preheat the oven to 350°F (175°C). Butter a large loaf pan and line it with parchment paper.
- Sift together the flour, baking soda, and salt. Set aside.
- In a mixing bowl, beat the butter and sugar until light and fluffy, about 5–6 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas and vanilla extract.
- Stir the flour mixture into the wet ingredients alternately with the eggnog, beginning and ending with the flour. Scrape the bowl sides as needed.
- Fold in the chocolate chips. To prevent the chips from sinking, toss them with about 1 tablespoon of flour until coated, then fold into the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–75 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent the loaf with foil and continue baking until done.
- Cool the loaf in the pan for about 10 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely.
- When the loaf is fully cooled, whisk the glaze ingredients together until smooth. Drizzle the glaze over the loaf and let it set before slicing.
Notes & Tips
- The eggnog flavor in the batter is subtle—use the glaze to amplify the holiday notes.
- Adjust the number of chocolate chips to your preference. 1/2–3/4 cup offers a balanced flavor; 1 cup gives a richer chocolate presence.
- Coating the chips with a tablespoon of flour helps keep them from sinking to the bottom of the loaf.
- Bake times vary by oven and pan size. Start checking at 55 minutes and tent with foil if the top becomes too dark before the center is cooked.
Nutritional Estimate (per serving)
This loaf yields about 10 servings. Estimated calories per slice: approximately 393 kcal. Nutrient amounts will vary based on ingredients and serving size.
Enjoy this moist, festive loaf with your holiday coffee or as a sweet snack for gatherings. Let the gentle warmth of eggnog and the comfort of bananas and chocolate make your season even cozier.