If I’ve learned one thing from the Irish, its to never go without alcohol if you don’t have to. So, lets celebrate St. Pattie’s day by mixing some delicious Baileys Irish Creme Liqueur with our breakfast banana bread, to create a drunkenly moist treat!
Baileys Banana Bread
- 1 c. sugar
- 8 Tbs (1 stick) butter, room temperature
- 2 eggs
- 3 ripe bananas
- 1/4 c. Baileys Irish Creme Liqueur
- 1 tsp ground cinnamon
- 2 1/4 c flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Preheat the oven to 325 degrees.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the Baileys and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Grease a loaf pan. We’ll be using a shamrock pan! Cut a sheet of parchment paper to fit the bottom of your pan. This will help the baked bread to slip out of the pan easier.
Pour batter into prepared pan and bake 45 minutes – 1 hour until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool.
Decorate how you choose. We’re using a delicious cream cheese frosting dyed green for the occasion.
Eat up! Its so alcoholically delicious.