Brown Butter Eggnog Banana Bread with Cream Cheese Glaze
Prep time
Cook time
Total time
Brown Butter Eggnog Banana Bread with Cream Cheese Glaze is a moist quick bread with tons of flavor and a luscious glaze to make it extra special for the holidays.
Serves: 10-12 servings
For the bread:
  • 1 cup all purpose flour
  • 1 cup whole wheat white flour*
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon freshly grated or ground nutmeg
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 2 large eggs
  • ⅓ cup browned butter*
  • 1 cup mashed ripe banana
  • ½ cup eggnog
  • ¼ cup plain Greek yogurt (I used 2%)
  • 1 teaspoon pure vanilla extract
For the glaze:
  • 4 ounces cream cheese, softened (I used ⅓ less fat Neufchatel)
  • ½ cup powdered sugar, sifted
  • 2-3 tablespoons eggnog*
  • 1⅔ tablespoons brown butter*
Prepare the brown butter:
  1. Place 1 stick, or 4 ounces of unsalted butter in a small saucepan and heat over medium heat until the butter is browned and fragrant, about 5 minutes. Stir and measure out ⅓ cup and set aside to cool slightly. Set the remaining butter aside for the glaze.
Prepare the bread:
  1. Preheat the oven to 350 degrees. Grease a standard loaf pan with cooking spray and set aside.
  2. Whisk together the flours, cinnamon, baking powder, salt, baking soda, and nutmeg in a large bowl. Set aside.
  3. In a medium bowl, whisk together the eggs, brown sugar, granulated sugar with the slightly cooled brown butter until frothy. Whisk in the banana, eggnog, Greek yogurt, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir just until incorporated.
  4. Pour the batter into the prepared pan and bake on the middle rack of the oven for 45-50 minutes or until a toothpick inserted into the center comes out clean, or an instaread thermometer registers at 190 degrees. Cool for 15 minutes on a wire rack, then remove from the pan and cool completely.
Prepare the glaze:
  1. In a medium bowl, beat the cream cheese on medium speed with a hand mixer until smooth. Add the sugar, 2 tablespoons of eggnog, and the remaining brown butter and beat until incorporated. If you'd like the glaze to be a thinner consistency, add the remaining 1 tablespoon of eggnog. Drizzle the glaze over the cooled bread, and allow to set for about 30 minutes before serving. Enjoy!
*The whole wheat white flour can be substituted for regular whole wheat or all purpose flour.

*This recipes utilizes 4 ounces, or one stick of unsalted butter. ⅓ cup for the bread itself, and the remaining for the glaze.

*More eggnog or milk may be added to the glaze for a thinner consistency, if desired.

Because of the glaze, the bread should be stored in the refrigerator loosely wrapped in plastic wrap or an airtight container. I simply heated my leftovers for about 20 seconds in the microwave and it was just right!

Recipe by Flavor the Moments.
Recipe by Flavor the Moments at