Imagine biting into the perfect mashup of chewy cookie dough and moist, flavorful banana bread—sounds like a dream, right? This Cookie Dough Banana Bread Recipe is exactly that dream come to life, complete with a luscious chocolate glaze on top that makes every slice irresistible.
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Why You'll Love This Recipe
I still remember the first time I tried this cookie dough banana bread—it blew me away! It’s like two fantastic desserts married into one, perfect for breakfast, brunch, or any time you want a treat that feels special but is surprisingly easy to make.
- Unique Flavor Combination: Chocolate chip cookie dough layered inside moist banana bread creates a delightfully unexpected twist.
- Perfect Texture Contrast: Chewy cookie dough meets tender, cinnamon-spiced bread for an irresistible bite.
- Easy to Make: No fancy techniques here—just simple steps that anyone can follow.
- Chocolate Glaze Finish: A smooth chocolate topping that adds richness and beautiful shine.
Ingredients & Why They Work
When you pick your ingredients, I recommend using really ripe bananas—they bring natural sweetness and moisture that your banana bread absolutely needs. For the cookie dough, using mini chocolate chips instead of regular-sized ones helps distribute chocolate evenly, so every bite is chocolatey.
- Unsalted butter: Using unsalted butter lets you control the salt level precisely in each component of the recipe.
- Granulated sugar: Sweetens both cookie dough and banana bread perfectly without overpowering.
- Whole milk: Adds moisture and richness to the cookie dough layer.
- Vanilla extract: Enhances the flavor and aroma in both cookie dough and banana bread batter.
- All-purpose flour: Provides structure in both the cookie dough and banana bread for a tender but sturdy crumb.
- Fine sea salt: Balances sweetness and intensifies flavors throughout the loaf.
- Semi-sweet mini chocolate chips: Mini chips spread the chocolaty goodness evenly without sinking.
- Baking soda: Gives the banana bread its rise and light texture.
- Ground cinnamon: Adds warm, comforting notes that elevate the banana bread’s flavor.
- Mashed ripe bananas: The star ingredient—make sure they are very ripe for max sweetness and moisture.
- Light brown sugar: Adds depth and a hint of caramel flavor to the batter.
- Vegetable oil: Keeps the banana bread super moist and tender.
- Large eggs: Bind everything together while enriching the batter.
- Heavy cream: Used for the silky chocolate glaze that finishes the loaf beautifully.
Make It Your Way
This Cookie Dough Banana Bread Recipe is delightfully versatile, so don’t hesitate to make it your own! Whether you want to swap in some nuts, change up the chocolate, or even make it gluten-free, there’s plenty of room to personalize this standout brunch treat.
- Nutty Upgrade: I love tossing in a handful of chopped walnuts or pecans to add a crunchy contrast to the soft banana bread and chewy cookie dough layers. It’s a warm, cozy addition that amps up texture beautifully.
- Snack-Sized Bites: Instead of one big loaf, try baking this recipe in a muffin tin for adorable, portable morsels perfect for breakfast on the go or a party platter.
- Dairy-Free Twist: Swap the butter for coconut oil and use a plant-based milk in the cookie dough to make this banana bread vegan-friendly.
- Seasonal Flair: Add a teaspoon of pumpkin pie spice in place of cinnamon during fall, or fold in fresh berries in the batter for a summery twist.
Step-by-Step: How I Make Cookie Dough Banana Bread Recipe
Step 1: Preheat and Prep Your Pan with Love
Start by preheating your oven to a cozy 350°F (180°C). While it warms up, grease your 9×5 loaf pan and line it with parchment paper—make sure to leave some overhang on the sides. This handy trick allows you to lift out the bread easily once it’s baked. Trust me, it makes removing the loaf a breeze and keeps your banana bread perfectly intact.
Step 2: Whip Up the Cookie Dough Layer
In a medium bowl, whisk together melted butter and granulated sugar until smooth. Add in the milk and vanilla extract, stirring gently. Now fold in the flour, fine sea salt, and mini chocolate chips until everything just comes together. Press this dreamy cookie dough evenly into your lined loaf pan, then pop it into the fridge to chill while you make the banana bread batter. Chilling firms it up, making it easier to layer later—just the right texture for that soft, chewy surprise!
Step 3: Mix the Dry Ingredients for Banana Bread
Grab a separate medium bowl and whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon. These dry ingredients form the warm, fragrant backbone of your banana bread flavor. Set this bowl aside—you'll add it to the wet ingredients next.
Step 4: Combine the Banana Bread Batter
In a large mixing bowl, whisk the mashed ripe bananas with light brown sugar, granulated sugar, melted butter, vegetable oil, eggs, and vanilla extract until the mixture is silky and well blended. This wet mix is packed with banana flavor and moisture, which balances beautifully with the cookie dough layer’s chewy texture.
Step 5: Gently Fold and Assemble
Slowly whisk the dry ingredients into the wet banana mixture, just until combined. Be careful not to overmix here—you want your bread tender and moist, not dense. Now it’s time for the fun part: remove the chilled cookie dough from the pan by lifting the parchment edges. Peel off the parchment paper from the cookie dough and keep it chilled. Re-line your loaf pan with fresh parchment, pour half of the banana bread batter in first, then gently lay the cookie dough layer on top. Finish by spreading the remaining banana batter evenly over the cookie dough. This layered effect is what makes this recipe such a winner!
Step 6: Bake to Golden Perfection
Place your loaf pan in the preheated oven and bake for about 65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out with just a few moist crumbs. The smell of cinnamon, ripe bananas, and melting chocolate chips will let you know something special is happening in your kitchen.
Step 7: Cool and Glaze with Chocolate Goodness
Let your banana bread cool in the pan on a wire rack for around 25 minutes, so it’s easy to handle without falling apart. Then, use the parchment paper edges to gently lift out the loaf and let it cool completely on the rack. Meanwhile, warm the heavy cream in the microwave until hot but not boiling. Stir in your semi-sweet chocolate chips until the glaze is smooth and glossy. Pour this luscious chocolate glaze over the top of your cooled loaf—this finishing touch is pure indulgence and looks so inviting.
Step 8: Slice, Serve, and Enjoy!
Slice your beautiful cookie dough banana bread into 10 generous servings and watch everyone’s faces light up. Whether it’s breakfast, brunch, or an afternoon treat, this bread’s rich layers of banana sweetness, cookie dough surprise, and silky chocolate glaze will have everyone asking for seconds!
Top Tip
Mastering the combination of cookie dough and banana bread layers takes a bit of finesse, but these tips will help your Cookie Dough Banana Bread Recipe come out perfectly every time.
- Proper Flour Measurement: From my baking experience, using the spoon-level method or a kitchen scale for dry ingredients prevents a dry or dense loaf. It really makes the texture just right.
- Chill That Cookie Dough: I learned the hard way that the cookie dough needs to be firm enough to hold its shape before layering. A longer chill time in the fridge works wonders.
- Don't Overmix the Batter: Gently folding the dry ingredients into the wet ones keeps the bread tender and moist—overmixing can make it tough, so be patient with the whisk.
- Use Parchment Paper Overhang: Always line your loaf pan with parchment paper that hangs over the edges—it makes removing the loaf a breeze without breaking your beautiful layers.
How to Serve Cookie Dough Banana Bread Recipe
Garnishes
Since this banana bread is already a decadent treat, simple garnishes work best. Try a light dusting of powdered sugar or a few extra mini chocolate chips sprinkled on top of the chocolate glaze before it sets. For an extra touch, a few sliced bananas or chopped toasted walnuts make beautiful edible accents.
Side Dishes
Pair your Cookie Dough Banana Bread with a dollop of Greek yogurt or a scoop of vanilla ice cream for an indulgent brunch. Fresh fruit like berries or orange segments add a bright, juicy contrast. A cup of strong coffee or hot tea rounds out the experience perfectly.
Make Ahead and Storage
Storing Leftovers
Store any leftover banana bread in an airtight container at room temperature. It will stay fresh and moist for about 3-4 days, making it perfect to enjoy over the course of the week.
Freezing
If you want to save some for later, wrap the loaf tightly in plastic wrap and place it in an airtight container or freezer bag. It keeps beautifully in the freezer for up to 1 month. When you’re ready, thaw it overnight in the fridge or at room temperature.
Reheating
Reheat slices gently in the microwave for about 15-20 seconds or warm them in a toaster oven at low heat for a few minutes. This brings back the soft texture and enhances the chocolate glaze’s melty goodness.
Frequently Asked Questions:
Yes! Regular semi-sweet chocolate chips work fine, but mini chips distribute more evenly through the dough and create smaller pockets of chocolate that melt nicely.
Try to use very ripe bananas with plenty of brown spots for the best sweetness and moist texture. If they’re not ripe enough, you can microwave them for 30 seconds to soften or let them ripen on the counter a few days longer.
Chilling firms up the cookie dough so it maintains its shape when layering with the banana bread batter. If it’s too soft, it can blend into the batter and lose the distinct cookie dough texture.
You can substitute dairy-free butter and use a plant-based milk for the cookie dough. For the chocolate glaze, use dairy-free chocolate chips and coconut cream instead of heavy cream. This will alter the texture slightly but still deliver great flavor.
Final Thoughts
This Cookie Dough Banana Bread Recipe truly blends the best of two classic treats into one comforting, rich loaf. Whether you’re enjoying it for breakfast, brunch, or even a special dessert, it brings warmth and joy to your table. I hope you find as much happiness baking and sharing it as I do—there’s something magical about that first bite of chocolate, cookie, and banana all together. Happy baking!
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 rich, chewy texture of chocolate chip cookie dough with moist and flavorful banana bread, topped with a smooth chocolate glaze. Perfect for breakfast or brunch, this unique twist offers a delightful mix of tastes and textures that is sure to impress at any gathering.
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 metal loaf pan with parchment paper, leaving overhang on the sides for easy removal. Set aside.
- Make the Cookie Dough: In a medium bowl, whisk together melted butter and granulated sugar until combined. Add milk and vanilla extract; mix well. Fold in flour, fine sea salt, and mini chocolate chips until incorporated. Press the cookie dough evenly into the lined loaf pan and chill in the refrigerator while you prepare the banana bread batter.
- Mix Dry Ingredients for Banana Bread: In a separate medium bowl, whisk together all-purpose flour, baking soda, fine sea salt, and ground cinnamon. Set aside.
- Mix Wet Ingredients for Banana Bread: In a large bowl, whisk 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 ingredients into the wet ingredients until just combined. Avoid overmixing to keep the bread tender.
- Assemble Layers: Remove the chilled cookie dough from the pan by lifting parchment paper edges. Peel parchment off the cookie dough and keep it chilled. Re-line the loaf pan with parchment paper. Pour half of the banana bread batter into the pan, then gently place the cookie dough layer on top. Spread the remaining batter evenly over the cookie dough layer.
- Bake: Bake in the preheated oven for 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool Bread: Remove the loaf pan from the oven and let it cool on a wire rack for 25 minutes until cool enough to handle. Use the parchment overhang to lift the loaf out of the pan and allow it to cool completely on the rack.
- Prepare Chocolate Glaze: Heat the heavy cream in the microwave until warm, then stir in the semi-sweet chocolate chips until smooth and glossy.
- Glaze and Serve: Pour the chocolate glaze evenly over the cooled banana bread. Slice into 10 servings and enjoy!
Notes
- Measure your dry ingredients properly using the spoon-level method or a kitchen scale for the most accurate results—avoid scooping flour directly with measuring cups.
- For storage, keep leftover banana bread in an airtight container at room temperature for 3-4 days.
- You can freeze the bread by wrapping it in plastic wrap and storing it in an airtight container or freezer bag for up to 1 month.
- Ensure bananas are very ripe for maximum sweetness and moist texture.
- Do not overmix the batter to maintain a tender crumb.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of loaf)
- Calories: 340 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
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