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A slice of moist Banana-Nog Cake on a plate, topped with a dusting of powdered sugar and a sprinkle of cinnamon, served with a glass of eggnog in the background.

How to Make the Perfect Banana-Nog Cake: A Festive Holiday Treat

Discover how to make the perfect Banana-Nog Cake—a festive holiday dessert combining ripe bananas and creamy eggnog. Easy recipe.

  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf cake (8-10 servings) 1x

Ingredients

Scale

  • 2–3 ripe bananas, mashed (about 1 cup)

  • 1 cup eggnog (store-bought or homemade)

  • 2 cups all-purpose flour

  • ¾ cup granulated sugar (or brown sugar)

  • ½ cup unsalted butter, softened

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • Pinch of salt

Optional Add-Ins:

  • ½ cup chopped walnuts or pecans

  • ½ cup chocolate chips

  • 1 tablespoon rum or bourbon (for extra flavor)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or a 9-inch round cake pan and line it with parchment paper for easy removal.

  2. Prepare the Batter:

    • In a large bowl, mash the bananas until smooth.

    • Add the softened butter and sugar, mixing until light and fluffy.

    • Beat in the eggs one at a time, then stir in the vanilla extract and eggnog.

    • In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

    • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in any optional add-ins.

  3. Bake the Cake:

    • Pour the batter into the prepared pan and spread it evenly.

    • Bake for 50-60 minutes (for a loaf pan) or 30-40 minutes (for a round cake pan), or until a toothpick inserted into the center comes out clean.

  4. Cool and Serve:

    • Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.

    • Slice and serve with a dusting of powdered sugar, a drizzle of eggnog glaze, or a dollop of whipped cream.

Notes

Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.

  • Substitutions: Use gluten-free flour for a gluten-free version, or vegan eggnog and butter for a dairy-free option.

  • Decorating Ideas: Add a festive touch with holiday sprinkles, a caramel drizzle, or a sprinkle of cinnamon on top.

  • Author: Cato
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Calories: 280
  • Sugar: 22g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Carbohydrates: 42g
  • Protein: 4g