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
Scale
For the 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
For the 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
For the Chocolate Glaze
- 1/3 cup heavy cream
- 2/3 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 1/2 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
