Best Banana Egg Nog Moms Recipes

BANANA NOG

Steps:

• In a large heavy saucepan, combine 1-1/2 cups milk, 1-1/2 cups cream, egg yolks and sugar. Cook and stir over medium-low heat until mixture reaches 160° and is thick enough to coat the back of a metal spoon., Place bananas in a food processor; cover and process until blended. Pour milk mixture into a pitcher; stir in the banana puree, rum, creme de cacao, vanilla, and remaining milk and cream. Cover and refrigerate for at least 3 hours before serving., Pour into chilled glasses. Garnish with whipped cream and sprinkle with cocoa if desired.

BANANA EGGNOG

Steps:

• Cut the banana into a blender, add remaining ingredients and buzz until smooth.
• Pour into a tall glass and sprinkle with some nutmeg.

BANANA-NOG CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.
• Mix flour, baking soda, and salt together in a large bowl. Beat margarine and white sugar together in a separate bowl until light and fluffy. Beat in eggs, one at a time, until fully incorporated; stir in 2 teaspoons vanilla extract. Stir butter mixture into flour mixture, alternating with eggnog, until well combined. Fold in bananas. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Remove from oven and cool on a wire rack, about 1 hour.
• Beat butter and cream cheese together in a bowl until creamy and smooth; beat in 1 teaspoon vanilla extract. Add confectioners' sugar; beat on medium-low speed with an electric hand mixer until combined. Spread frosting onto cooled cake.

BANANA EGG NOG, MOM'S

Steps:

• 1. Beat banana until smooth in a small mixing bowl. Add egg and sugar and mix well. Gradually add milk, beating until frothy. Serve sprinkled with nutmeg. Makes 1 1/2 cups.

BANANA NOG SMOOTHIE

Steps:

• Put the banana, yogurt, dates and nutmeg into a blender. Blend on high until the mixture is mostly smooth, about 1 minute. Add the ice cubes and blend until completely smooth. Add 1 to 2 tablespoons of cold water if needed to adjust consistency.

MARTHA'S CLASSIC EGGNOG

Steps:

• Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
• Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.

BANANA NOG

Steps:

• 1. Process milk and banana in blender or food processor until smooth. Mix sugar and corn starch in medium saucepan; stir in milk mixture. Heat to simmering over medium heat, stirring occasionally.
• 2. Lightly beat egg yolks in small bowl; whisk about 1/2 cup milk mixture into egg yolks. Whisk yolk mixture back into saucepan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon. DO NOT BOIL!
• 3. Remove from heat, stir in rum, liqueur and vanilla. Pour into large heatproof pitcher or bowl. Cover; refrigerate until chilled. Just before serving, stir half and half into eggnog mixture. Serve in mugs or punch cups; garnish with dollops of whipped cream and sprinkle of cocoa.

BEST EVER BANANA BREAD

Steps:

• Preheat oven to 350°. In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts. , Pour into a greased or parchment-lined 9x5-in. loaf pan. If desired, sprinkle with additional walnuts. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan for 15 minutes before removing to a wire rack.