If you love the comforting flavors of classic banana bread but crave a fun, indulgent twist, this Cookie Dough Banana Bread Recipe is exactly what you need. Imagine a moist banana bread with a surprise layer of sweet, chocolate chip cookie dough and a luscious chocolate glaze to finish – sounds like heaven, right?
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Why You'll Love This Recipe
Honestly, this recipe quickly became a favorite in my kitchen. Every bite feels like a cozy hug, sweet but balanced, with textures that keep you coming back for more!
- Two Treats in One: Combines soft banana bread with rich cookie dough for an irresistible combo.
- Moist & Flavorful: The bananas and cinnamon keep the bread perfectly tender and flavorful.
- Chocolate Layer: Mini chocolate chips in the cookie dough and a shiny chocolate glaze add the perfect chocolate kick.
- Great for Any Occasion: Whether breakfast, brunch, or dessert, this bread is sure to impress.
Ingredients & Why They Work
Before we dive in, let’s talk ingredients. Using ripe bananas is key for natural sweetness and moisture, and choosing quality chocolate chips really makes the flavor pop. Also, proper flour measuring is crucial to keep our bread tender and not dense.
- Unsalted Butter: Gives richness without overpowering flavors, plus control over salt.
- Granulated Sugar: Sweetens and helps with the cookie dough’s chewy texture.
- Whole Milk: Adds moisture and tenderness to the cookie dough layer.
- Vanilla Extract: Enhances the flavor depth in both cookie dough and banana bread.
- All-Purpose Flour: The foundation for both layers – measure carefully for best texture.
- Fine Sea Salt: Balances sweetness and boosts all the flavors.
- Semi-Sweet Mini Chocolate Chips: Melts beautifully in cookie dough and the glaze.
- Baking Soda: Provides the necessary lift for the banana bread.
- Ground Cinnamon: Adds a warm, cozy spice note.
- Mashed Ripe Bananas: The star ingredient – ripe ones bring natural sweetness and moistness.
- Light Brown Sugar: Adds depth and a slight molasses flavor.
- Vegetable Oil: Keeps the bread soft and fresh longer.
- Large Eggs: Bind ingredients and help with the bread’s structure.
- Heavy Cream: Creates a rich and silky chocolate glaze.
Make It Your Way
This Cookie Dough Banana Bread Recipe is already a showstopper, but the fun part about baking is making it truly yours! Whether you want to add a seasonal twist, customize it for a dietary need, or simply play with your favorite flavors, there’s so much room to get creative.
- Chocolate Chip Swaps: I love using mini semi-sweet chips in the cookie dough for that perfect bite-sized burst of chocolate, but white chocolate chips or chunks can be an exciting change that adds a creamy sweetness.
- Nuts or Seeds: Adding toasted walnuts or pecans to the banana bread batter gives an extra crunch and nutty richness, which pairs beautifully with the sweet cookie dough layer. Plus, a sprinkle of pumpkin seeds on top before baking can add a fun texture.
- Dairy-Free Version: To make this recipe dairy-free, swap out the butter for coconut oil or a plant-based butter alternative. Use almond or oat milk instead of whole milk in the cookie dough. The rich texture stays just as luscious!
- Spice It Up: Beyond the cinnamon already in the banana bread, adding a pinch of nutmeg or cardamom can evoke cozy fall vibes that elevate each slice.
- Fruity Boost: Stir in a handful of fresh or frozen blueberries or chopped strawberries to the banana bread batter for a juicy surprise inside the loaf.
Step-by-Step: How I Make Cookie Dough Banana Bread Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (180°C). Grab a 9×5 inch metal loaf pan, then grease it lightly and line with parchment paper, leaving an overhang on the sides. This makes lifting the bread out a breeze later on. Setting up your pan properly at this stage saves you from sticky situations after baking!
Step 2: Whip Up the Cookie Dough
In a medium bowl, whisk melted butter with granulated sugar until combined and smooth. Add the whole milk and vanilla extract, mixing well. Now, gently fold in all-purpose flour, fine sea salt, and those mini chocolate chips just until everything is evenly mixed. Avoid overworking the dough to keep it tender.
Press this cookie dough evenly into your lined loaf pan. Pop it into the fridge to chill while you make the banana bread batter. This chilling step is essential—it helps the cookie dough hold its shape as you layer your loaf.
Step 3: Prepare the Dry Ingredients for Banana Bread
In a separate medium bowl, whisk together the flour, baking soda, fine sea salt, and ground cinnamon. This blend of dry ingredients will add just the right balance of rise and flavor to your banana bread.
Step 4: Mix the Wet Ingredients
Now, take a large bowl and whisk the mashed ripe bananas with light brown sugar, granulated sugar, melted butter, vegetable oil, eggs, and vanilla extract until everything is smooth and thoroughly combined. The bananas should be nice and ripe for that natural sweetness and moisture.
Step 5: Combine Dry and Wet Mixtures
Gradually whisk the dry flour mixture into the wet banana mixture. Mix gently and only until combined—overmixing can make the bread tough rather than tender and moist, which we definitely want to avoid.
Step 6: Re-Line Pan and Layer Your Loaf
Carefully remove the cookie dough layer from the pan by lifting the parchment paper sides. Peel the parchment off the cookie dough and keep it refrigerated to stay firm.
Wipe out and re-line the loaf pan with fresh parchment paper. Pour half of your banana bread batter into the pan, then gently set the chilled cookie dough layer on top. Spread the remaining batter evenly over the cookie dough, making sure it’s fully covered but smooth on top.
Step 7: Bake to Perfection
Bake your loaf for about 65 minutes. To check for doneness, insert a toothpick into the center—it should come out with a few moist crumbs but no raw batter. Oven times can vary, so keep an eye on it toward the end.
Step 8: Cooling Is Key
Once out of the oven, set the pan on a wire rack and let it cool for about 25 minutes until it’s cool enough to handle. Then use the parchment paper sides to gently lift the bread from the pan and let it cool completely on the rack. Patience here ensures your glaze won’t melt away!
Step 9: Make the Silky Chocolate Glaze
Heat the heavy cream gently in the microwave until warm—but not boiling. Stir in the semi-sweet chocolate chips until fully melted and smooth. This molten glaze adds a rich finishing touch that makes each slice feel indulgent.
Step 10: Glaze and Enjoy!
Pour that luscious chocolate glaze over your cooled banana bread, allowing it to gently drip down the sides. Slice into 10 servings and get ready to indulge in the best of both worlds: moist banana bread and decadent cookie dough, all topped with silky chocolate goodness. Enjoy every bite!
Top Tip
Getting the texture just right in this Cookie Dough Banana Bread Recipe is key to making it a standout treat. Here are some tips from my own kitchen adventures that will help you nail it every time.
- Flour Measurement Matters: When measuring flour for both the cookie dough and banana bread batter, I always fluff it up first and spoon it into my measuring cup instead of scooping. This simple step keeps the bread light and prevents it from becoming dense.
- Chill the Cookie Dough Properly: I learned the hard way that if the cookie dough isn’t firm enough, it can mix into the banana batter during baking. Make sure to chill it thoroughly before layering—it really holds the layers perfectly.
- Layer Gently: When adding the cookie dough between banana bread batter layers, carefully lift and place it without stretching or breaking. This helps create that beautiful, distinct cookie dough layer every single time.
- Avoid Overmixing: Mixing the banana bread batter just until the dry ingredients are incorporated keeps it tender and moist. Overmixing develops gluten and makes the bread tougher, which you definitely want to avoid here.
How to Serve Cookie Dough Banana Bread Recipe
Garnishes
To elevate the look and taste, I love adding a sprinkle of extra mini chocolate chips or chopped nuts on top of the chocolate glaze just before it sets. A light dusting of powdered sugar is also delightful for a pretty finish. For a fresh touch, serve with thinly sliced bananas or a dollop of whipped cream on the side.
Side Dishes
This banana bread pairs wonderfully with a hot cup of coffee or tea for a cozy breakfast or brunch. If serving at a gathering, consider alongside fresh fruit salad, creamy yogurt, or even a mild cheese plate to balance the sweetness. It’s also fantastic with a scoop of vanilla ice cream for an indulgent dessert.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Cookie Dough Banana Bread Recipe tightly and store it in an airtight container at room temperature. It keeps beautifully for 3-4 days, staying moist and delicious—perfect for quick snacks or an easy breakfast on the go.
Freezing
To freeze, slice the bread first or keep it whole, then wrap it snugly in plastic wrap and place it in an airtight container or freezer bag. It freezes well for up to 1 month. Just thaw overnight in the fridge or at room temperature before enjoying.
Reheating
Whether fresh or frozen, warm your slice in the microwave for about 15-20 seconds to bring back that soft, fresh-baked feel. If you prefer a bit of crisp on the edges, a few minutes in a toaster oven set to low heat does the trick beautifully.
Frequently Asked Questions:
Absolutely! Overripe bananas are perfect because they're sweeter and easier to mash, which enhances the banana flavor and moisture in the bread.
If your cookie dough is sticky or soft, pop it back into the refrigerator to chill longer. It needs to be firm to hold its shape when layering; patience here pays off!
Definitely! Feel free to swap semi-sweet mini chips for white chocolate, butterscotch, or even chopped nuts for a different twist that suits your taste.
Insert a toothpick into the center after about 60 minutes of baking. It should come out with just a few moist crumbs clinging to it—not wet batter. Keep an eye on it between 55-65 minutes oven time for best results.
Final Thoughts
This Cookie Dough Banana Bread Recipe is a wonderful way to bring an extra touch of fun and flavor to your baking repertoire. The layered cookie dough surprise paired with moist banana bread and luscious chocolate glaze never fails to impress family and friends. Enjoy baking it, sharing it, and most of all—eating every glorious bite!
Print
Cookie Dough Banana Bread Recipe
- Prep 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 combines the best of both worlds: a moist, flavorful banana bread layered with a sweet, chocolate chip cookie dough and finished with a rich chocolate glaze. Perfect for breakfast, brunch, or a delicious treat anytime.
Ingredients
For the 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
For the 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
For the Chocolate Glaze
- ⅓ cup heavy cream
- ⅔ cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 F/180 C. Grease and line a 9×5 inch metal loaf pan with parchment paper, allowing excess parchment to hang over the sides. Set aside.
- Make Cookie Dough: In a medium bowl, whisk together melted butter and granulated sugar until combined. Add whole milk and vanilla extract and mix well. Fold in all-purpose flour, fine sea salt, and semi-sweet mini chocolate chips until just combined. Press the cookie dough evenly into the lined loaf pan. Chill in the refrigerator while preparing the banana bread batter.
- Mix Dry Ingredients for Banana Bread: In a medium bowl, whisk together 1 ½ cups all-purpose flour, baking soda, fine sea salt, and ground cinnamon. Set aside.
- Mix Wet Ingredients for Banana Bread: In a large bowl, whisk together mashed ripe bananas, light brown sugar, granulated sugar, melted butter, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- Combine Batter: Gradually whisk the dry flour mixture into the wet banana mixture until just combined. Avoid overmixing to keep the bread tender.
- Re-line Pan and Layer: Remove the cookie dough layer from the pan by lifting the parchment paper. Peel the parchment off the cookie dough and keep it refrigerated to stay firm. Re-line the loaf pan with fresh parchment paper.
- Layer Batter and Cookie Dough: Pour half of the banana bread batter into the re-lined loaf pan. Carefully transfer the chilled cookie dough layer on top of the batter. Spread the remaining batter evenly over the cookie dough layer.
- Bake: Bake the loaf for 65 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached. Oven times may vary slightly.
- Cool: Remove the loaf from the oven and cool the pan on a wire rack for 25 minutes or until cool enough to touch. Lift the parchment sides to remove the bread from the pan and allow it to cool completely on the wire rack.
- Prepare Chocolate Glaze: Heat the heavy cream in the microwave until warm but not boiling. Stir in the semi-sweet chocolate chips until smooth and glossy.
- Glaze and Serve: Pour the chocolate glaze over the cooled banana bread. Slice into 10 servings and enjoy!
Notes
- Measure dry ingredients properly using the spoon-level method or a kitchen scale to avoid too much flour, which can make the bread dense.
- For best results, fluff flour before spooning it into measuring cups.
- Storage: Keep leftovers in an airtight container at room temperature for 3-4 days.
- Freezing: Wrap the bread tightly in plastic wrap and store in an airtight container or freezer bag for up to 1 month.
- If the cookie dough is not firm enough to hold its shape, chill it longer before layering.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
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