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
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 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
