A mash-up of the retro holiday drink and the classic quick bread makes perfect sense: Booze, cream, and nutmeg pair perfectly with banana, vanilla, and brown sugar. These whole-grain mini loaves are a great alternative to cupcakes, and much easier to package without a dome of messy frosting. If you don't have mini loaf pans, you can use 12 muffin cups lined with cupcake liners. For a kid-friendly drizzle, you can swap the alcohol for fresh orange juice.
8 ounces white whole-wheat flour (about 2 cups)
1 teaspoon kosher salt
3/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 cup packed brown sugar
1/4 cup unsalted butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 medium)
1/3 cup plain whole-milk yogurt (not Greek-style)
2 teaspoons vanilla extract
3/4 cup powdered sugar
1 1/2 tablespoons bourbon or rum
1 tablespoon heavy cream
Dash of ground cinnamon
Added sugars 26g
Calcium 5% DV
Potassium 4% DV
How to Make It
Preheat oven to 350°F.
Combine first 4 ingredients. Combine brown sugar and butter in the bowl of a stand mixer; beat at medium speed 1 minute. Add eggs; beat just until combined. Add banana, yogurt, and vanilla; beat to combine. Reduce speed to medium-low; add flour mixture, beating just until combined.
Divide batter among 6 (5- x 3-inch) mini loaf pans or 12 muffin cups coated with cooking spray. Bake at 350°F for 25 to 30 minutes or until a toothpick inserted in center comes out with a few moist crumbs clinging. Cool in pans on wire racks 10 minutes. Remove bread to wire rack; cool completely.
Combine powdered sugar, bourbon, and cream; drizzle over bread. Top with cinnamon.
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