This banana bread is something special. It’s cozy, rich, and just a little grown-up thanks to a splash of Baileys.
The chocolate drizzle on top takes it to the next level. It’s soft in the center, golden on the outside, and full of banana flavor.
I’ve made this one on chilly weekends when I just want something warm in the oven and a slice of something sweet in my hand.
Why I Love This Recipe
This one’s close to my heart. I first made it for a brunch potluck with friends. Everyone brought something fancy… and then there was me with banana bread in a foil loaf pan. Guess what disappeared first? Yep. That simple banana bread—with just a little Baileys—was the hit of the day. People were scraping the crumbs off the plate. And now it’s a regular in my kitchen when I want a little comfort with a twist.
- Super soft and moist without being too sweet
- Rich banana flavor with a gentle kick of Baileys
- That chocolate drizzle? Honestly, it makes it feel like dessert
- Great way to use up ripe bananas
- Stays moist for days
Makes: 1 loaf (about 8–10 slices)
Cook Time: 55–60 minutes
Total Time: About 1 hour 15 minutes
What You’ll Need
- 3 ripe bananas (mashed)
- 1/2 cup unsalted butter (melted)
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 eggs
- 1/4 cup Baileys Irish Cream
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup semi-sweet chocolate chips (for inside)
- 1/3 cup chocolate chips (for drizzle)
- 1 tsp coconut oil (for drizzle)
Pro Tips
- Use extra ripe bananas with brown spots—they give the best flavor and moisture.
- Don’t overmix once the flour goes in or your bread can get dense.
- Let the bread cool before adding the chocolate drizzle so it doesn’t melt right off.
- Line your loaf pan with parchment paper for easy removal.
- Slice with a serrated knife to avoid squishing the loaf.
Tools Needed
- 1 large mixing bowl
- 1 whisk or hand mixer
- 1 rubber spatula
- 9×5 inch loaf pan
- Parchment paper
- Small saucepan or microwave-safe bowl (for chocolate drizzle)
- Cooling rack
Substitutions and Variations
- No Baileys? Use milk + a splash of vanilla instead.
- Want it nuttier? Add 1/2 cup chopped walnuts or pecans.
- Gluten-Free? Use a 1:1 gluten-free flour blend.
- Add-ins? Chocolate chunks or a swirl of peanut butter go great in the batter.
Make Ahead Tips
- You can mash the bananas a day ahead and keep them covered in the fridge.
- Bake the loaf the night before—it tastes even better the next day!
- Store the chocolate drizzle separately and add right before serving for the freshest look.
How to Make Baileys Banana Bread with Chocolate Drizzle
Step 1: Mash the bananas
In a large bowl, mash 3 ripe bananas until smooth with a few small chunks left.
Step 2: Add butter and sugars
Add 1/2 cup melted unsalted butter, 1/2 cup brown sugar, and 1/4 cup white sugar to the mashed bananas. Stir well until combined and glossy.
Step 3: Add eggs, Baileys, and vanilla
Crack in 2 eggs, pour in 1/4 cup Baileys Irish Cream, and add 1 tsp vanilla extract. Whisk everything together until smooth.
Step 4: Add dry ingredients
Sprinkle in 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon. Stir just until combined—don’t overmix.
Step 5: Fold in chocolate chips
Gently fold in 1/2 cup semi-sweet chocolate chips using a spatula.
Step 6: Bake
Pour batter into a parchment-lined 9×5 inch loaf pan and smooth the top. Bake at 350°F (175°C) for 55–60 minutes, or until a toothpick comes out clean.
Step 7: Cool the bread
Let the baked banana bread cool in the pan for 10 minutes, then lift it out and place on a wire rack to cool completely.
Step 8: Make the chocolate drizzle
Melt 1/3 cup chocolate chips with 1 tsp coconut oil in a microwave-safe bowl or small pan until smooth.
Step 9: Drizzle and serve
Once the bread is cool, drizzle the melted chocolate over the top. Slice and serve on a plate.
Leftovers and Storage
- Store slices in an airtight container at room temp for 3 days
- For longer storage, refrigerate up to 5 days
- You can also freeze it! Wrap slices individually and freeze for up to 2 months
Macros Information (Per Slice, based on 10 slices)
- Calories: 270
- Protein: 4g
- Carbs: 34g
- Fat: 13g
- Sugar: 17g
- Fiber: 2g
Why This Recipe Works (Quick Science)
- The Bananas add moisture and act as a natural binder
- Melted butter blends easily into the batter for a softer crumb
- Baileys gives both moisture and a rich flavor boost
- Coconut oil in the drizzle helps keep it shiny and smooth
- The baking soda reacts with the acid in Baileys + bananas for a better rise
Common Mistakes
- Using under-ripe bananas – not sweet enough, won’t mash well
- Overmixing the batter – makes the bread dense and chewy
- Not cooling before drizzling – melted chocolate can slide right off
- Forgetting to line the pan – makes removing the loaf tricky
- Skipping the salt – it brings out all the sweet flavors
What to Serve With
- Hot coffee or espresso
- A little whipped cream or ice cream on the side
- Fresh berries or a berry compote
- A small glass of Baileys for dessert
FAQ
Can I leave out the Baileys?
Yes! Just use 1/4 cup milk plus a splash of vanilla.
Can I double the recipe?
Totally—just use two loaf pans or one large bundt pan.
Can I use frozen bananas?
Yes, just thaw them first and drain off any excess liquid.
Do I need the coconut oil for the drizzle?
It helps the drizzle stay smooth and shiny, but you can skip it if needed.
Hope you love this Baileys Banana Bread as much as I do. It’s simple, comforting, and a little fancy. If you try it, drop a comment and let me know how it turned out—or if you put your own spin on it!
