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.
Ingredients
Irish Cream Banana Bread
- 2 large eggs room temperature
- 2 large mashed bananas frozen, then thawed
- ⅓ 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
- 2¼ cups whole wheat flour
- 1½ 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.