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
Scale
Cookie Dough
- 4 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon fine sea salt
- 1/3 cup semi-sweet mini chocolate chips
Banana Bread Batter
- 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
Chocolate Glaze
- 1/3 cup heavy cream
- 2/3 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
