Go Back

Irish Cream Banana Bread with an Irish Cream Glaze

What a beautiful way to celebrate St. Patrick's Day or even to liven up a tea party with friends than this rich and flavor filled Banana Bread topped with a Irish Cream Glaze.
Prep Time 20 mins
Cook Time 55 mins
Cool and Top 15 mins
Course Breakfast, Dessert, Snack

Ingredients
  

Irish Cream Banana Bread

  • 2 large eggs room temperature
  • 2 large mashed bananas frozen, then thawed
  • cup sugar
  • ½ cup greek yogurt
  • ½ cup unsweetened applesauce (snack-sized is perfect)
  • 2 teaspoons ground cinnamon
  • ¼ cup Bailey's Irish Cream or substitute
  • cups whole wheat flour
  • teaspoon baking powder
  • ¼ teaspoon salt
  • ½ bag Bailey's Irish Cream Baking Chips (optional)

Irish Cream Glaze

  • ½ cup plus 2 Tbsps Bailey's Irish Cream or substitute
  • 1 pound box powered sugar about 3½ cups

Instructions
 

Irish Cream Banana Bread

  • Preheat oven to 360°F. Spray a 9x5 loaf pan with non-stick cooking spray.
  • Whisk together all the wet ingredients in a large bowl. Slowly add dry ingredients, gently folding in, without overmixing. Fold in baking chips if using.
  • Pour batter into loaf pan, tapping down gently to get into nooks and crannies if using more intricate designed pan like mine.
  • Bake bread for 55-60 minutes, or until a toothpick inserted into middle comes out clean. Cool in the pan for 10 minutes.
  • While your bread bakes, make your glaze and place a dish under your cooling rack.

Irish Cream Glaze

  • While the bread is baking, put powdered sugar into a small bowl. Add the Bailey's all at once and whisk until the glaze is smooth.
  • Once your bread is turned onto the cooling rack, pour or spoon the glaze all over the bread while still slightly warm.
  • Leave the bread on the rack until completely cooled and the glaze is set.
  • Store is airtight container until serving. Serve with unused Irish Cream Glaze for your guest to add more to their slices if they wish.

Notes

  • You can change the ratio to use less Bailey's in the glaze and some milk or use an Irish Cream Syrup to avoid the alcohol if you wish.
  • Please note that I had to re-glaze my banana bread a second time as I used it the second day rather than the day I made it. I had stored it in an airtight container and while it was completely cooled, moister still damped the outside.
Keyword Bailey's, Banana Bread, Irish Cream