MYRA'S BANANA BREAD WITH EGGNOG

The last leg of our trip found us in Sacramento visiting with my husband Wayne's aunt, Myra, and her husband Fred. We had a beautiful morning leaving Ventura but we soon lost our sunshine and had low clouds. In the night it started raining in Sacramento. While it is their rainy season, they have received more rain this season than they are used to. Traffic in Stockton and then Sacramento caused us to arrive a little later than we had expected. So dinner was ready when we got there. After we finished dinner, Myra told us she had two banana breads - one of which contained eggnog and oatmeal. 

Wayne cut himself a big slice that night and enjoyed another slice the next morning for breakfast. The eggnog certainly gives it a different taste than normal banana bread. I don't normally buy eggnog, but I am sure I will be the next time I see it in the stores.  

Click here for a printable version of just the recipe.

MYRA'S BANANA BREAD WITH EGGNOG

1/4       cup orange juice
1/2       cup oil
1/2       cup eggnog
1          cup oatmeal
1-1/2    cup flour
1/2       teaspoon soda
1/2       teaspoon salt
2          teaspoon baking powder
2/3       cup sugar
1          egg
1-1/2    teaspoon vanilla
2-3       banana (2 large or 3 small), mashed
1          cup chopped nuts

Preheat oven to 350 degrees F. Grease and flour a 9 x 5 - inch loaf pan.

Cream sugar and oil. Add egg and beat. Add oatmeal. Combine mashed banana and orange juice. Add to mixture and mix well. Add eggnog.

Sift together the dry ingredients and then add the mixture to the wet mixture. 

If needed (mixture is too dry) add 1/4 cup additional eggnog.

Add vanilla and nuts and mix well. 

Pour batter into prepared pan and bake at least one hour or until tested done with cake tester or toothpick.

Cool in pan for 5 to 10 minutes on wire rack. Run knife around edges of pan before removing to finish cooling on rack.

Wrap in foil. Will freeze nicely. Better the next day.