Baking a Baileys, Banana and Walnut Loaf Cake with Baileys Ganache

Welcome back to week 13 of my baking loaf challenge. I am really excited to share with you this week my baileys, banana and walnut loaf cake. This is an absolute must for Christmas. Everyone in my family goes through baileys like it is going out of fashion- but only at Christmas. The season allows us to over indulge, so what better time to try this cake. There is usually plenty of baileys going around, or you can use an alternative Irish liquor.

 The combination of creamy baileys works perfectly with the sweet moistness of the banana sponge. I have added walnuts in for a bit of texture, whilst also topping with a crisp baileys chocolate ganache. This just sets of the flavour and texture combinations perfectly. It really is one of my absolute favourites.  


  • 100g roughly chopped walnuts 
  • 1 tsp salt 
  • 1 tsp bicarbonate of soda 
  • 1 tsp ground cinnamon 
  • 275g plain flour 
  • 3 large (or 4 medium) very ripe bananas that have been mashed up 
  • 1 tsp vanilla extract 
  • 50ml double cream 
  • 100ml of Baileys liquor 
  • 2 large eggs 
  • 110g softened unsalted butter 
  • 200g caster sugar 

Baileys Ganache 

  • A handful of walnuts whole 
  • 200g dark chocolate 
  • 100ml double cream 
  • 150 ml of Baileys liquor 
  •  A pinch of Salt 
  • 15g unsalted butter 


  • Preheat the oven to 180°C, gas mark 4. In a large bowl, mix 200g caster sugar with 110g softened unsalted butter. Gradually beat in 2 large eggs. 
  • Add 75ml Irish cream liqueur, 50ml whipping cream, 1 tsp vanilla extract and 3 large (or 4 medium) very ripe bananas that have been mashed up. Stir in 275g plain flour, 1 tsp ground cinnamon, 1 tsp bicarbonate of soda and 1 tsp salt until you have a moist batter. 
  • Fold in 100g roughly chopped walnuts. Pour the mixture into a greased and lined large loaf tine. Bake for 1 hour, or until a knife inserted in the centre comes out clean. 
  • To make the ganache melt the broken chocolate pieces and the butter together in a pan. Once melted add the baileys, salt and cream together and stir until fully combined. Pour onto the top of the cake. Place the whole walnuts on top and then leave in the fridge for 30 minutes to set for a while.
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