Bailey's Banana Chocolate Chip Pound Cake
Prep time: 
Cook time: 
Total time: 
Serves: serves 16
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 4 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups (about 4 medium) very ripe mashed bananas
  • 2 cups (a 12 ounce pkg) of semi sweet chocolate chips
  • For the Ganache:
  • ¼ cup semi-sweet chocolate chips (or about 3 ounces of chopped dark chocolate)
  • 2 tablespoons butter
  • ¾ cup confectioner's sugar (more to taste/texture)
  • 3-4 tablespoons Bailey's Irish Cream Liqueur (more as needed to reach desired texture)
  • ½ teaspoon vanilla
  1. Preheat the oven to 350°F. Generously butter and then flour a 10-inch bundt (fluted tube) pan.
  2. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
  3. In another bowl whisk together the flour, baking powder, baking soda, and salt. Add it in thirds, mixing between each addition, and alternating with the mashed bananas.
  4. Stir in the chocolate chips and pour batter into the prepared cake pan. Bake for 60-65 minutes (I was at 65 minutes all the way; be sure to test for doneness with a toothpick).
  5. Let your cake cool completely before turning it out of the pan.
  6. To make the ganache, melt the chocolate chips and butter in a small sauce pan over low heat. Remove from the heat and stir in the powdered sugar a little at a time, alternating with the Bailey's. The powdered sugar will make the frosting thick like fudge; the Bailey's will give it a smooth, pourable consistency. Stir in the vamilla and pour the ganache overthe cooled cake. Let the ganache set up, slice, and serve.
Recipe by Sugar Dish Me at