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Close up of chocolate Baileys banana bread cut open to show melted chocolate chips in a dark crumb under white chocolate Baileys ganache by Tessie's Table.

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 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American, Irish
Servings 12 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 8x4 loaf pan. A 9x5 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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