This Chocolate Baileys Banana Bread is a dark, moist chocolate banana loaf made with Baileys Irish Cream and dark chocolate chips, then covered in a white chocolate Baileys ganache that drips down the sides. It has Baileys in the bread and in the topping, and it is the one to bake for Christmas and again for St. Patrick’s Day.

Cut chocolate Baileys banana bread showing a dark chocolate crumb with chocolate chips under a white chocolate Baileys ganache, with Baileys bottles behind by Tessie's Table.

At Christmas we always have Irish Coffees made with whiskey and Baileys, usually while we are putting up the tree, so Baileys will always taste like Christmas to me. It can still be cold back home around St. Patrick’s Day too, so a Baileys treat never feels out of place in March. If you love Baileys and chocolate together, my Chocolate Baileys Truffles are another easy one for the holidays.

Why You’ll Love This Chocolate Baileys Banana Bread

Baileys twice: A quarter cup goes into the chocolate batter and more is stirred into the white chocolate ganache on top.
Dark, moist chocolate loaf: Dutch-process cocoa and a full cup of dark chocolate chips make this a proper chocolate banana bread, not just a brown one.
No mixer needed: Two bowls and a whisk. The wet ingredients get whisked in one bowl, the dry in another, and then they are stirred together.
A ganache that does not split: The white chocolate is melted on its own first, then the warm cream and warm Baileys go in a little at a time. That slow method is what keeps it smooth.

Whole chocolate Baileys banana bread loaf with white chocolate Baileys ganache dripping down the sides, with Baileys bottles and glasses of Baileys over ice behind by Tessie's Table.

The Best Chocolate Baileys Banana Bread for Christmas, New Year’s, and St. Patrick’s Day

Bake it for the week the tree goes up, bring it to a Christmas party, or set it out on New Year’s Eve. Then make it again in March for a St. Patrick’s Day dessert. Serve it after my Corned Beef and Cabbage and you have the whole dinner sorted.

If you are baking more than one loaf this season, my Cranberry Orange Cake is a lighter one to put beside it on a holiday table. For a classic Irish loaf with no chocolate at all, try my Irish Brown Bread.

Ingredients Needed for Chocolate Baileys Banana Bread

Ripe bananas: Three, mashed, which is about 1¼ cups. Whisked with the brown sugar first.
Brown sugar: Two thirds of a cup, whisked into the bananas until smooth.
Egg: Just one large egg for this loaf.
Unsalted butter and neutral oil: A quarter cup of melted butter plus 2 tablespoons of a neutral oil like vegetable or canola.
Baileys Irish Cream: A quarter cup in the batter, plus 1 to 2 tablespoons for the ganache.
Vanilla extract: One teaspoon, whisked in with the wet ingredients.
All-purpose flour: One cup, whisked with the rest of the dry ingredients.
Dutch-process cocoa powder: Half a cup. It gives the loaf its deep, dark chocolate color.
Baking soda, baking powder and salt: A teaspoon each of the soda and powder and half a teaspoon of salt.
Instant coffee: Optional. One tablespoon whisked into the dry ingredients to deepen the chocolate flavor.
Dark chocolate chips: One cup, folded in at the end.
White chocolate: Eight ounces, chopped very fine, for the ganache.
Heavy cream: A third of a cup, warmed and added to the melted white chocolate a little at a time.
Salt for the ganache: Just a tiny pinch, stirred in at the end.

Labeled ingredients for chocolate Baileys banana bread including ripe bananas, heavy cream, vanilla, Baileys Irish Cream, dark and white chocolate chips, brown sugar, cocoa powder, butter, an egg, flour, oil, baking soda, baking powder, salt and instant coffee by Tessie's Table.

How to Make Chocolate Baileys Banana Bread

**For more detailed instructions, please refer to the printable recipe card below.**

Heat the oven to 350°F and line an 8×4 loaf pan with parchment, then lightly grease it. Whisk the mashed bananas and brown sugar in a large bowl until smooth, then whisk in the egg, melted butter, oil, Baileys and vanilla until fully combined.
Whisk the flour, cocoa powder, baking soda, baking powder, salt and instant coffee in another bowl, then add them to the wet ingredients and stir gently until just combined.
Fold in the dark chocolate chips.

Three step collage showing bananas and brown sugar in a bowl, the dry ingredients added to the wet, and dark chocolate chips on the chocolate batter for chocolate Baileys banana bread by Tessie's Table.

Pour the batter into the pan and smooth the top. Bake for 55 to 65 minutes, until a toothpick comes out with a few moist crumbs but no wet batter. Cool in the pan for 15 minutes, then on a wire rack until completely cool.
Microwave the finely chopped white chocolate in 20 second bursts, stirring after each one, until smooth. Warm the heavy cream in a small saucepan until steaming but not boiling, and add it to the white chocolate 1 to 2 tablespoons at a time, stirring gently after each addition. Warm the Baileys for 5 to 8 seconds, stir it in 1 teaspoon at a time, then add a tiny pinch of salt. It should be smooth, glossy and slightly thick but pourable.
Pour the ganache over the completely cool loaf, gently guide it toward the edges so it drips down the sides, and let it set for 20 to 30 minutes before slicing.

Three step collage showing the baked chocolate loaf in a parchment lined pan, white chocolate Baileys ganache in a bowl, and the ganache poured over the loaf on a wire rack for chocolate Baileys banana bread by Tessie's Table.

Variations

Semi-sweet chips: Swap the dark chocolate chips for semi-sweet if you like a slightly sweeter loaf.
Flavored Baileys: Try one of the Baileys flavors, like Salted Caramel, in both the batter and the ganache.
Add walnuts: Fold half a cup of chopped walnuts in with the chocolate chips.
Christmas finish: Scatter chocolate shavings or red and green sprinkles over the ganache before it sets.
St. Patrick’s Day finish: Use green sprinkles on the ganache in March.

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Serving Suggestions

With an Irish Coffee: Made with whiskey and Baileys. It is exactly what we drink while the Christmas tree goes up.
With Baileys over ice: A small glass of Baileys on ice next to a slice for an after dinner treat.
With a cup of coffee: For something sweet and cold, my Tres Leches Iced Latte is easy to make at home.
On a chocolate dessert table: Set it out next to my Double Chocolate Cake or Layered Chocolate Cheesecake for a holiday party.
With whipped cream: A spoonful of lightly whipped cream on the side of each slice.

Storage and Freezing

How should I store Chocolate Baileys Banana Bread?
The ganache is made with heavy cream, so keep the loaf covered at room temperature for up to a day, then move it to the fridge in an airtight container. Use a container with a lid rather than plastic wrap so nothing presses into the ganache.
Can I make Chocolate Baileys Banana Bread ahead of time?
Yes. Bake the loaf a day ahead, let it cool completely and wrap it well. Make the ganache and pour it over on the day you are serving it.
Can I freeze Chocolate Baileys Banana Bread?
Freeze the loaf before the ganache goes on. Wrap the cooled, plain loaf (or individual slices) in plastic wrap and then foil, and freeze for up to 3 months. Thaw it on the counter still wrapped, then make the ganache and pour it over.

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Chocolate Baileys banana bread with white chocolate Baileys ganache dripping down the sides, with Baileys Irish Cream bottles behind it.

Tips & Tricks

Chop the white chocolate very fine: Small pieces melt evenly in short bursts, which matters with white chocolate.
Melt it in 20 second bursts: Stir after every burst and stop as soon as it is smooth. Do not let it overheat.
Add the cream slowly: One to two tablespoons at a time, stirring gently after each. Do not pour it all in at once.
Warm the Baileys first: Five to eight seconds in the microwave is enough. It should not be cold when it goes into the ganache, and it goes in a teaspoon at a time.
Fix the ganache if you need to: If it is too thick, stir in warm cream a teaspoon at a time. If it is too thin, stir in 1 to 2 tablespoons of finely chopped white chocolate.

More Chocolate Dessert Ideas

Looking for more meal inspiration?

The holidays are busy enough without working out dinner every night. My Monthly Meal Plan for November 2026 has a full month of easy dinners planned out for you. Got bananas left over? My Caramel Pecan Banana Bread, Biscoff Banana Bread and Oreo Banana Bread are all waiting.

Chocolate Baileys banana bread loaf with white chocolate Baileys ganache dripping down the sides next to two bottles of Baileys Irish Cream by Tessie's Table.

Chocolate Baileys Banana Bread FAQ

Can kids eat Chocolate Baileys Banana Bread?
This one is for the grown ups. The Baileys in the loaf bakes in the oven, but the Baileys in the ganache is only warmed for a few seconds, not cooked. If you are baking for kids, my Oreo Banana Bread is the better pick.
What is Dutch-process cocoa powder?
It is cocoa powder that has been treated to make it less acidic, which also makes it darker. It is usually labeled “Dutch-process” or “dutched” on the package, and it is what this recipe is written for.
Do I need the instant coffee?
No, it is optional. A tablespoon whisked into the dry ingredients deepens the chocolate flavor. Leave it out and you still have a dark chocolate loaf.
Why did my white chocolate ganache split?
White chocolate is sensitive to heat. The usual causes are melting it too long at once, pouring the cream in all at once, or adding the Baileys cold. That is why the method melts the chocolate in short bursts and adds the warm cream and warm Baileys a little at a time.
What size loaf pan do I need?
I bake it in an 8×4 inch loaf pan, and the 55 to 65 minute bake time is for that size. A 9×5 pan works too, but the batter sits shallower so it will likely be done sooner. Start checking early with a toothpick.
Can I use another Irish cream instead of Baileys?
Any Irish cream liqueur is the same kind of drink, so use what you have. Baileys is the original, though. It has been made in Dublin with Irish cream since 1974, and it is the one I use.

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Chocolate Baileys Banana Bread

A dark, moist chocolate banana bread made with Baileys Irish Cream and dark chocolate chips, topped with a white chocolate Baileys ganache. For Christmas, New Year’s and St. Patrick’s Day.

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Prep Time 15

Cook Time 1

Cooling Time 1

Total Time 2 15

Course Dessert

Cuisine American, Irish

Servings slices

Calories 405 kcal

Equipment

Ingredients

Chocolate Banana Bread

3 ripe bananas, mashed about 1¼ cups
⅔ cup brown sugar
1 large egg
¼ cup unsalted butter, melted
2 tablespoons neutral oil
¼ cup Baileys Irish Cream
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup Dutch-process cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon instant coffee optional
1 cup dark chocolate chips

White Baileys Ganache

8 oz white chocolate, chopped very fine
⅓ cup heavy cream
1 to 2 tablespoons Baileys Irish Cream
1 pinch salt

Instructions

Bake the Banana Bread

Preheat the oven to 350°F. Line the loaf pan with parchment and lightly grease.
In a large bowl, whisk the mashed bananas and brown sugar until smooth.
Add the egg, melted butter, oil, Baileys, and vanilla. Whisk until fully combined.
In another bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and instant coffee.
Add the dry ingredients to the wet ingredients and stir gently until just combined.
Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake 55 to 65 minutes, until a toothpick inserted comes out with a few moist crumbs but no wet batter.
Cool in the pan 15 minutes, then transfer to a wire rack and cool completely before adding the ganache.

Make the White Baileys Ganache

Place the finely chopped white chocolate in a microwave-safe bowl.
Microwave in 20 second bursts, stirring after each, until fully melted and smooth. Do not overheat.
Warm the heavy cream separately in a saucepan until steaming but not boiling.
Add the warm cream to the melted white chocolate 1 to 2 tablespoons at a time, stirring gently after each addition until fully incorporated. Do not pour all the cream in at once.
Warm the Baileys slightly (5 to 8 seconds in the microwave). It should not be cold.
Add the Baileys 1 teaspoon at a time, stirring gently after each addition.
Stir in a tiny pinch of salt. The ganache should now be smooth, glossy, and slightly thick but pourable.

Finish

Once the loaf is completely cool, pour the ganache over the top.
Gently guide it toward the edges for soft drips.
Let set 20 to 30 minutes before slicing.

Notes

Adjusting the ganache: if it is too thick, add 1 teaspoon of warm cream at a time. If it is too thin, stir in 1 to 2 tablespoons of finely chopped white chocolate.

Pan size: tested in an 8×4 loaf pan. A 9×5 pan will likely bake faster, so start checking early.

Alcohol: the Baileys in the ganache is only warmed, not cooked, so this one is for adults.

Make ahead: bake the loaf a day ahead and add the ganache on the day you serve it.

Freezing: freeze the plain loaf, wrapped in plastic wrap and foil, for up to 3 months. Thaw it on the counter, then add the ganache.

Storage: covered at room temperature for up to a day, then in the fridge.

Nutrition

Calories: 405kcalCarbohydrates: 50gProtein: 5gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 37mgSodium: 273mgPotassium: 349mgFiber: 3gSugar: 33gVitamin A: 261IUVitamin C: 2mgCalcium: 129mgIron: 2mg

Keyword baileys banana bread, chocolate baileys banana bread, chocolate banana bread with baileys, irish cream banana bread, white chocolate baileys ganache

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