Banana bread is always a fan favorite. But adding a modest amount of Irish Cream Liqueur to your batter gives this Irish Cream Chocolate Chip Banana Bread recipe a tasty new decadence!

Loaf of Irish Cream Chocolate Chip Banana Bread on a white board. 3 pieces are sliced and surrounded by mini chocolate chips and day-old bananas. At first glance, a pan of this bread looks like a regular loaf of chocolate chip banana bread. Traditional. Crowd-pleasing. Comforting.


But what you don’t see is an ingredient that gives this beloved baked good an extra level of decadence. I know it’s hard to imagine how you can improve on a classic banana bread, but we’re pretty sure that we’ve done it.


Meet Irish Cream Chocolate Chip Banana Bread. Made with all the usual suspects – ripe bananas, mini chocolate chips, sugar, butter – and one intriguing newcomer: Kerrygold Irish Cream Liqueur. The result is both familiar and indulgent.


I’ve heard of rum in banana bread, but an Irish Cream banana bread recipe is new to me.

Then you have to try it! Don’t worry about an overly boozy bread, though. The creamy chocolate flavor of the Irish Cream Liqueur adds just the right amount of richness and depth to this banana bread recipe.

Think of it as complementing the banana and chocolate chips rather than overpowering them.

How ripe do my bananas have to be for this Irish Cream Chocolate Chip Banana Bread recipe?

The general rule of thumb when using bananas in baked goods is the browner, the better! Brown spots on the banana skins mean the sugars are concentrating giving you the most banana flavor possible.

Loaf of Irish Cream Chocolate Chip Banana Bread next to a bottle of Kerrygold Irish Cream Liqueur, a bowl of mini chocolate chips and bananas. Can you use frozen bananas in this Banana Bread recipe?

Of course you can! In fact, most of my ‘banana bread’ bananas come straight from the freezer.

I like to freeze my baking bananas without the skins in plastic bags but sometimes I get lazy and just throw them in whole. Both methods work; it’s just a matter of deciding when to peel the banana – before or after you freeze it!

Would this recipe for Irish Cream Chocolate Chip Banana Bread work in muffin form?


You obviously need to decrease the baking time, but muffins made from this recipe would be a delicious addition to your next brunch spread. Especially if you drizzle them with a little additional chocolate or even Irish Cream Hot Fudge Sauce!

I’ve had trouble with mix-ins sinking in my baked goods. Will the chocolate chips sink in this recipe?

I used mini chips in this recipe for exactly that reason. They are lighter than regular chips so they hold their ground in the batter.

Additionally, I toss them in the flour mixture before adding it to the batter to give myself a little extra insurance against sinking.

You might have a go-to banana bread recipe, but give this Irish Cream Chocolate Chip Banana Bread recipe a try. You might just discover a new family favorite!

Disclosure: This post was sponsored by Kerrygold. We only share products with you that we personally use and love. Thanks for supporting the brands that make Garnish with Lemon possible.

Picture of Irish Cream Chocolate Chip Banana Bread on a white wooden board. Surrounded by mini chocolate chips and bananas.

Banana Bread never goes out of style. Check out some of these other tasty twists on this classic:

Coconut Banana Bread Mini Muffins with Lime Glaze – Garnish with Lemon®

100% Whole Wheat Banana Bread – Texan Erin

Chocolate Marbled Banana Bread – Garnish with Lemon®

Reese’s Peanut Butter Banana Bread – Wishes and Dishes

Banana Bars with Cream Cheese Frosting – Garnish with Lemon®

Yield: 10 pieces

Irish Cream Chocolate Chip Banana Bread

Irish Cream Chocolate Chip Banana Bread
Prep Time 15 minutes
Active Time 1 hour 20 minutes
Total Time 1 hour 35 minutes


  • 2 1/3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup mini chocolate chips
  • 8 tablespoons (1/2 cup) unsalted Kerrygold butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 1/2 cups mashed bananas
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup Kerrygold® Irish Cream Liqueur
  • Additional mini chocolate chips, optional garnish


Preheat oven to 325 degrees. Grease a 9 x 5” loaf pan. 

Whisk together flour, soda, salt and mini chips in a small bowl. Set aside. 

Beat together butter and sugars until light and fluffy. Mix in bananas, eggs, vanilla and Irish Cream Liqueur and beat on medium high for 1 minute. Gently stir in flour mixture. Pour batter into prepared pan and garnish with additional mini chips, if desired.

Bake for 45 minutes. Gently place a piece of aluminum foil over the top of the pan to prevent overbrowning and bake for another 20-25 minutes or until toothpick inserted in center comes out clean or with just a few crumbs. Remove from oven and cool in pan for 10 minutes before turning out onto baking rack to cool completely.  

Nutrition Information:



Serving Size:

1 piece

Amount Per Serving: Calories: 413 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 40mg Sodium: 367mg Carbohydrates: 69g Fiber: 3g Sugar: 40g Protein: 6g