Cookie Dough Banana Bread
Craving something sweet and comforting?
Imagine a slice of warm bread that tastes like cookie dough, with bits of gooey chocolate melting into your mouth. This Cookie Dough Banana Bread harmoniously combines the classic flavors of banana bread with the irresistible charm of cookie dough. It’s the perfect quick fix for all those sweet cravings, and honestly, who can resist that?
Why make this recipe
Bake this delightful loaf for a few reasons:
- Easy cleanup: You only need one bowl for the batter and another for the cookie dough. Less mess means more time to enjoy your tasty creation.
- Family-friendly: This recipe is a hit for kids and adults alike. Seriously, how can you go wrong with brownies AND cookie dough flavors?
- Butter and oil combo: The mix creates an ultra-moist texture, ensuring every bite is soft and delicious. And did I mention the chocolate?
Ingredients
You don’t need fancy stuff — just these basics!
- 4 tablespoons unsalted butter (melted)
- 1/3 cup granulated sugar
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour (See notes below for measuring)
- 1/4 teaspoon fine sea salt
- 1/3 cup semi-sweet mini chocolate chips
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups mashed ripe bananas
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter (melted)
- 6 tablespoons vegetable oil
- 2 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1/3 cup heavy cream
- 2/3 cup semi-sweet chocolate chips
Directions
Let’s bake that banana bread! Here’s how:
- Preheat the oven to 350 F/180 C. Grease and line a 9×5 metal loaf pan with parchment paper hanging over the sides. Set aside.
- Make the cookie dough: In a medium bowl, whisk together the melted butter and sugar. Mix in the milk and vanilla until smooth. Fold in the flour, salt, and chocolate chips. Press the cookie dough into the lined pan and chill it while you make the batter.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk together the mashed bananas, brown sugar, granulated sugar, melted butter, oil, eggs, and vanilla.
- Whisk the flour mixture into the wet ingredients until just combined. Don’t overmix!
- Remove the cookie dough layer by lifting the parchment paper. Peel it off and keep the dough in the fridge while you re-line the pan with parchment.
- Pour half of the batter into the loaf pan. Transfer the cookie dough on top, then spread the rest of the batter over it.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the bread cool on a wire rack for 20-25 minutes. Then, remove it from the pan and let it cool completely on the rack.
- Heat the cream in the microwave, stir in the chocolate until smooth, then pour it over the loaf. Cut into servings and enjoy!
How to make Cookie Dough Banana Bread (Overview)
This delicious creation starts with a buttery cookie dough layered right in the middle of a tender banana bread batter. First, make the cookie dough, then chill it while blending the banana mixture. Pour the batter, layer the dough, and finish baking. Pro tip: Give the cookie dough enough time to firm up so it holds its shape!
How to serve Cookie Dough Banana Bread
Enjoy this banana bread warm, drizzled with that smooth chocolate ganache. Picture a golden-brown crust with a soft and luscious center. For a stunning presentation, sprinkle some extra chocolate chips on top, or serve it alongside a scoop of vanilla ice cream for the ultimate indulgence. Aroma, texture, and flavor all in one bite! 🍌🍫
How to store Cookie Dough Banana Bread
This loaf keeps well for about 3-4 days when stored at room temperature in an airtight container, or you can pop it in the fridge for up to a week! For longer storage, slice up your loaf and freeze it for up to 3 months. Just thaw a slice (or the whole thing) in the microwave for a few seconds, and bam! Fresh-baked goodness whenever you want it.
Tips to make Cookie Dough Banana Bread
- Use overly ripe bananas: They add a natural sweetness and moisture.
- Don’t skip the chilling step for the cookie dough: It helps maintain the dough layer.
- Mix-in ideas: Toss in nuts or shredded coconut for extra flavor.
- Swap sugars: For a twist, try using brown sugar exclusively or experimenting with coconut sugar.
Variation
Want a vegan version? Substitute the eggs with flax eggs and use coconut oil instead of butter. You can also swap the heavy cream for coconut cream to maintain that creamy goodness.
FAQs
Q: Can I use frozen bananas?
A: Absolutely! Just thaw and mash them before using.
Q: How do I make ahead of time?
A: You can prepare the batter and cookie dough ahead and store them separately in the fridge for up to a day.
Q: Can I freeze the batter?
A: Yes, you can freeze the unbaked batter for about 2-3 months. Just thaw it in the fridge overnight before baking.
📌 Pin this recipe for your next cozy dinner night!
Cookie Dough Banana Bread
Ingredients
Method
- Preheat the oven to 350 F/180 C. Grease and line a 9×5 metal loaf pan with parchment paper hanging over the sides. Set aside.
- Make the cookie dough: In a medium bowl, whisk together the melted butter and sugar. Mix in the milk and vanilla until smooth. Fold in the flour, salt, and chocolate chips. Press the cookie dough into the lined pan and chill it while you make the batter.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk together the mashed bananas, brown sugar, granulated sugar, melted butter, oil, eggs, and vanilla.
- Whisk the flour mixture into the wet ingredients until just combined. Don’t overmix!
- Remove the cookie dough layer by lifting the parchment paper. Peel it off and keep the dough in the fridge while you re-line the pan with parchment.
- Pour half of the batter into the loaf pan. Transfer the cookie dough on top, then spread the rest of the batter over it.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the bread cool on a wire rack for 20-25 minutes. Then, remove it from the pan and let it cool completely on the rack.
- Heat the cream in the microwave, stir in the chocolate until smooth, then pour it over the loaf. Cut into servings and enjoy!
