If you love banana bread but crave a little extra indulgence, this Cookie Dough Banana Bread Recipe is just for you! Imagine tender banana bread layered with a rich, chocolate chip cookie dough and topped with a luscious chocolate glaze—pure bliss in every bite.
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Why You'll Love This Recipe
I’m honestly obsessed with this banana bread because it’s like two desserts in one: the soft, comforting banana bread with that unexpected, irresistible cookie dough layer baked right in. It’s perfect for breakfast, brunch, or anytime you want a special treat.
- Double the indulgence: Combines classic banana bread flavors with rich, chocolatey cookie dough for a unique twist.
- Perfect texture: Moist, tender bread balanced with a chewy, studded cookie dough layer.
- Easy to make: Uses simple ingredients you probably already have on hand, with straightforward steps.
- Beautiful presentation: Finished with a smooth chocolate glaze that makes it look as good as it tastes.
Ingredients & Why They Work
Before you dive in, make sure to grab ripe bananas (the riper, the better!) and measure your flours precisely—this really makes a difference. Here’s a quick rundown of the key ingredients and why they’re important in this layered treat.
- Unsalted butter: Melted butter adds richness and moisture to both the cookie dough and banana bread layers.
- Granulated sugar: Provides sweetness and tenderness in the cookie dough and batter.
- Whole milk: Keeps the cookie dough soft and workable before baking.
- Vanilla extract: Enhances flavor with warm, sweet notes that tie the cookie and bread together.
- All-purpose flour: The foundation of both dough and batter; measuring correctly ensures the perfect texture.
- Fine sea salt: Balances sweetness and deepens flavor complexity.
- Semi-sweet mini chocolate chips: Tiny bursts of melty chocolate create pockets of yum in the cookie dough and glaze.
- Baking soda: Leavens and lifts the banana bread, giving it a light crumb.
- Ground cinnamon: Adds warmth and a cozy aroma that complements the bananas beautifully.
- Mashed ripe bananas: The star of the show—providing natural sweetness, moisture, and that classic banana bread flavor.
- Light brown sugar: Adds a note of caramel and moisture that keeps the bread tender.
- Vegetable oil: Helps keep the bread moist and soft over time.
- Large eggs: Bind ingredients together and add structure for a perfect slice.
- Heavy cream: Used to create the glossy chocolate glaze that crowns the loaf with pure decadence.
Make It Your Way
The wonderful thing about this Cookie Dough Banana Bread Recipe is how versatile it can be. Feel free to get creative and make tweaks that suit your taste buds or dietary needs — baking is all about enjoying the process and your final treat!
- Gluten-Free Variation: I swapped the all-purpose flour for a gluten-free blend once, and it turned out wonderfully moist and flavorful. Just ensure your blend contains xanthan gum or some binding agent to hold everything together.
- Nutty Upgrade: Adding a handful of chopped walnuts or pecans to the banana bread batter gives a nice crunch that contrasts beautifully with the soft cookie dough layer. I love this version for a rustic, hearty feel.
- Seasonal Twist: For a fall-inspired loaf, sprinkle in some ground nutmeg and a pinch of cloves alongside the cinnamon. It fills your kitchen with the coziest aromas!
- Dairy-Free Swap: Use coconut oil instead of butter and a plant-based milk in the cookie dough to keep it dairy-free without sacrificing richness.
Step-by-Step: How I Make Cookie Dough Banana Bread Recipe
Step 1: Prep the Pan and Heat Up the Oven
First things first, preheat your oven to a cozy 350°F (180°C). This temp is key for baking the loaf evenly without drying it out. Grease your 9×5 loaf pan and line it with parchment paper, leaving some overhang on the sides. This little parchment "handle" makes it super easy to lift the finished bread out without any sticking or crumbling. Set the pan aside while you get to the good stuff.
Step 2: Whip Up the Cookie Dough Layer
In a medium bowl, mix 4 tablespoons of melted unsalted butter with ⅓ cup granulated sugar until smooth and glossy. Add in 1 tablespoon whole milk and 1 teaspoon vanilla extract – these give the cookie dough that creamy, rich flavor. Next, gently fold in ¾ cup all-purpose flour, ¼ teaspoon fine sea salt, and ⅓ cup mini semi-sweet chocolate chips. Once fully combined, press this cookie dough evenly into your lined pan. Pop it in the fridge to chill while you work on the banana bread batter — chilling the cookie dough helps it hold its shape during baking, so don't skip this!
Step 3: Mix the Dry Ingredients for Banana Bread
In another medium bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt, and 1 teaspoon ground cinnamon. This combo builds the flavor base and structure for your banana bread. Set this dry mix aside for the moment.
Step 4: Combine the Wet Ingredients
Grab a large bowl and whisk together 1½ cups mashed ripe bananas, ½ cup packed light brown sugar, ¼ cup granulated sugar, 6 tablespoons melted unsalted butter, 6 tablespoons vegetable oil, 2 large eggs at room temperature, and 1 tablespoon vanilla extract. This luscious mixture will give your bread its moist texture and rich banana flavor. Make sure everything is well blended and smooth!
Step 5: Combine Wet and Dry Ingredients with Care
Gradually whisk the dry ingredient mixture into your wet banana batter. Stir just until combined — the secret to tender banana bread is not overmixing! A few lumps are totally fine here, and you’ll get a beautifully soft crumb.
Step 6: Get Ready to Assemble Your Loaf
Take the cookie dough layer out of the fridge. Using the parchment paper’s overhang, carefully lift the entire cookie dough slab out of the pan and peel off the parchment paper from the bottom of the dough. If the dough feels too soft or sticky, give it a few more minutes to chill. Meanwhile, line your loaf pan again with fresh parchment paper to prepare for layering.
Step 7: Layer the Batter and Cookie Dough
Pour half of the banana bread batter evenly into the prepared loaf pan. Gently lay the cookie dough layer on top, then carefully spread the remaining banana bread batter over the cookie dough to fully cover it. This layering is what makes this recipe truly special – that cookie dough center bakes right into a surprise filling!
Step 8: Bake to Perfection
Bake in your preheated oven for about 65 minutes. You'll know it's ready when a toothpick inserted into the center comes out with just a few moist crumbs clinging to it — not wet batter. The bread should be golden around the edges, and your kitchen will smell like baked banana goodness with chocolatey hints!
Step 9: Cool It Down
Remove the loaf from the oven and place the pan on a wire rack. Let it cool in the pan for about 25 minutes — enough time for the bread to firm up so it won’t break apart when you remove it. Then, using the parchment paper overhang, gently lift the loaf out and let it cool completely on the rack. This step is crucial to set the structure and get ready for that luscious glaze.
Step 10: Drizzle the Chocolate Glaze and Enjoy!
Warm ⅓ cup heavy cream in the microwave until it’s gently heated but not boiling. Stir in ⅔ cup semi-sweet chocolate chips until the mixture is smooth and silky. Pour this gorgeous chocolate glaze over your cooled banana bread and let it set for a few minutes. Slice into 10 servings and savor every bite of your indulgent, moist, and oh-so-delectable Cookie Dough Banana Bread!
Top Tip
These tips will help your Cookie Dough Banana Bread Recipe turn out perfectly every time, making the baking experience smoother and the final loaf irresistibly delicious.
- Accurate Flour Measurement: Use the spoon-level method or a kitchen scale for measuring flour. This prevents dense bread, which happens when you scoop too much flour directly.
- Chill the Cookie Dough: Make sure the cookie dough layer is firm and chilled before layering it into the batter. This stops it from sinking or mixing in, keeping that lovely distinct cookie dough texture inside your bread.
- Gentle Mixing: When combining wet and dry ingredients, whisk just until everything is incorporated. Overmixing can make the bread tough instead of tender and moist.
- Use Parchment Paper Overhang: This little trick makes removing the loaf from the pan super easy without disturbing the structure or topping your bread with cracks.
How to Serve Cookie Dough Banana Bread Recipe
Garnishes
Top your slices with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. A sprinkle of chopped toasted walnuts or pecans can bring a delightful crunch that perfectly complements the soft banana bread. For an extra chocolatey touch, drizzle a little melted chocolate or sprinkle some extra mini chocolate chips on the glaze.
Side Dishes
This Cookie Dough Banana Bread pairs wonderfully with fresh berries or a simple fruit salad to balance the sweetness. For a savory contrast, serve alongside creamy yogurt or a smear of peanut butter. It also shines as a sweet centerpiece on your breakfast or brunch table when paired with hot coffee, tea, or a chilled glass of milk.
Make Ahead and Storage
Storing Leftovers
After slicing, store your Cookie Dough Banana Bread in an airtight container at room temperature. It will stay fresh and ready to enjoy for 3-4 days, perfect for quick breakfast grabs or an afternoon snack.
Freezing
To freeze, wrap the entire cooled loaf tightly in plastic wrap and then place it inside an airtight container or freezer bag. This helps protect it from freezer burn. Your bread will keep well for up to 1 month in the freezer.
Reheating
When ready to enjoy, thaw the loaf overnight in the fridge or at room temperature for a few hours. Warm individual slices gently in the microwave for 10–15 seconds or in a toaster oven for a few minutes to bring back that fresh-baked softness and melt the delicious chocolate glaze slightly.
Frequently Asked Questions:
Yes, you can substitute regular semi-sweet chocolate chips for the mini ones. Just keep in mind that the larger chips will create bigger pockets of chocolate and may slightly alter the texture of the cookie dough layer.
Overmixing develops the gluten in the flour too much, which can make your bread dense and tough rather than moist and tender. Mixing just until combined keeps the crumb soft.
For best flavor and sweetness, use very ripe bananas with plenty of brown spots. They’ll mash easily and add natural moisture and sugar to your bread.
You can try substituting the all-purpose flour with a gluten-free flour blend that’s meant for baking. Make sure to choose a blend with xanthan gum or similar binding agents for the best results, but note the texture might be a bit different.
Final Thoughts
Baking the Cookie Dough Banana Bread Recipe is like creating a little masterpiece that brings together the warmth and comfort of banana bread with the playful surprise of cookie dough and chocolate glaze. It’s perfect for sharing with loved ones or treating yourself to a moment of sweet joy. I hope these tips and serving suggestions inspire you to bake this delightful loaf again and again—because some recipes really are worth savoring every bite!
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Cookie Dough Banana Bread Recipe
- Prep Time: 25 minutes
- Cooling Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cookie Dough Banana Bread is a delightful twist on classic banana bread, featuring a layer of rich, chocolate chip-studded cookie dough baked right in. Topped with a smooth chocolate glaze, this treat combines the best of both desserts for a moist, flavorful loaf perfect for breakfast or brunch.
Ingredients
Cookie Dough
- 4 tablespoons unsalted butter, melted
- ⅓ cup granulated sugar
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ teaspoon fine sea salt
- ⅓ cup semi-sweet mini chocolate chips
Banana Bread Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 ½ cups mashed ripe bananas
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 6 tablespoons vegetable oil
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
Chocolate Glaze
- ⅓ cup heavy cream
- ⅔ cup semi-sweet chocolate chips
Instructions
- Prepare Pan: Preheat the oven to 350 F (180 C). Grease and line a 9×5 loaf pan with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
- Make Cookie Dough: In a medium bowl, whisk together the melted butter and granulated sugar. Add the milk and vanilla extract and mix until combined. Fold in the flour, sea salt, and mini chocolate chips until incorporated. Press the dough into the lined loaf pan and chill in the refrigerator while you prepare the batter.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together mashed ripe bananas, light brown sugar, granulated sugar, melted butter, vegetable oil, eggs, and vanilla extract until smooth.
- Combine Batter: Gradually whisk the dry ingredient mixture into the wet ingredients until just combined. Avoid overmixing to keep the batter tender.
- Prepare Pan for Baking: Lift the cookie dough layer out of the pan using the parchment overhang. Peel the parchment paper off the cookie dough layer and chill it while you re-line the pan with fresh parchment paper.
- Layer Batter and Cookie Dough: Pour half of the banana bread batter into the loaf pan. Carefully place the cookie dough layer on top of the batter, then spread the remaining batter evenly over the cookie dough.
- Bake: Bake in the preheated oven for 65 minutes, or until a toothpick inserted into the center of the banana bread comes out with a few moist crumbs.
- Cool: Remove the loaf from the oven and cool in the pan on a wire rack for 25 minutes, or until the pan is cool enough to touch. Use the parchment overhang to lift the loaf out of the pan and let it cool completely on the rack.
- Prepare Chocolate Glaze: Heat the heavy cream in the microwave until warm. Stir in the semi-sweet chocolate chips until smooth and glossy.
- Glaze and Serve: Pour the chocolate glaze over the cooled loaf. Slice into servings and enjoy your delicious Cookie Dough Banana Bread!
Notes
- Measure dry ingredients using the spoon-level method or a kitchen scale to ensure accuracy and the best texture.
- Do not scoop flour directly with measuring cups as it leads to excess flour and dense bread.
- Storage: Keep leftovers in an airtight container at room temperature for 3-4 days.
- Freezing: Wrap the cooled loaf tightly in plastic wrap and store in an airtight container or freezer bag for up to 1 month.
- Allow the cookie dough layer to chill until firm enough to hold shape to prevent mixing into the batter.
Nutrition
- Serving Size: 1 slice (approx. 1/10th loaf)
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
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