Cookie Dough Banana Bread Recipe

If you're anything like me and adore banana bread but crave a little twist, this Cookie Dough Banana Bread Recipe is about to become your new obsession. Imagine moist banana bread layered with rich, safe-to-eat cookie dough and finished with a decadent chocolate glaze—trust me, it’s a game-changer!

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Jump to:

• Why You'll Love This Recipe
• Ingredients & Why They Work
• Make It Your Way
• Step-by-Step: How I Make Cookie Dough Banana Bread Recipe
• Top Tip
• How to Serve Cookie Dough Banana Bread Recipe
• Make Ahead and Storage
• Frequently Asked Questions:
• Final Thoughts
• Cookie Dough Banana Bread Recipe

Ingredients & Why They Work

Gathering your ingredients upfront not only saves time but guarantees the best flavor and texture. I always recommend measuring flour accurately—either with a kitchen scale or the spoon-level method—to keep your bread perfectly moist and light every time.

• Unsalted Butter: Used melted to add richness without making the bread greasy; helps keep both dough and batter tender.
• Granulated Sugar: Adds sweetness and helps create the right texture in the cookie dough and banana bread.
• Whole Milk: Moistens the cookie dough and balances textures.
• Vanilla Extract: A flavor booster that complements the sweetness and depth of bananas and chocolate.
• All-Purpose Flour: The foundation for both the cookie dough and banana bread, providing structure.
• Fine Sea Salt: Enhances all the flavors while balancing the sweetness.
• Semi-Sweet Mini Chocolate Chips: Small chips disperse evenly in the cookie dough for melty pockets of chocolate.
• Baking Soda: Leavens the banana bread to help it rise and stay fluffy.
• Ground Cinnamon: Adds warm spice that pairs beautifully with ripe bananas.
• Mashed Ripe Bananas: The star ingredient providing natural sweetness and moisture.
• Light Brown Sugar: Brings a subtle molasses flavor and moisture to the bread.
• Vegetable Oil: Keeps the bread moist and soft without a buttery bite.
• Large Eggs: Bind all ingredients together and add richness.
• Heavy Cream: Used to create the silky chocolate glaze that tops the loaf.

Make It Your Way

One of the best things about this Cookie Dough Banana Bread Recipe is how easy it is to customize to suit your tastes or dietary needs. Whether you want to add a little twist or keep it classic, there’s a way to make this recipe your own.

• Chocolate Lover’s Delight: I once added extra mini chocolate chips sprinkled right on top before baking, which gave an irresistible crispy chocolate crust. So good for anyone who can’t get enough chocolate!
• Nutty Upgrade: For a lovely crunch, toss in chopped walnuts or pecans into the banana bread batter. It adds texture and a warm, nutty flavor that pairs beautifully with the cookie dough.
• Gluten-Free Version: Substitute the all-purpose flour with a trusted gluten-free flour blend. Just make sure it includes xanthan gum for structure. I tried this once and it worked like a charm, still moist and tender.
• Healthier Swap: For a lighter take, swap out the vegetable oil for unsweetened applesauce, and reduce the sugar slightly. The bread still stays moist and flavorful, perfect when you want a less indulgent treat.
• Seasonal Spice: Experiment with adding a pinch of nutmeg or allspice along with the cinnamon to bring cozy autumn vibes to your loaf.

Step-by-Step: How I Make Cookie Dough Banana Bread Recipe

Step 1: Prepping the Pan and Cookie Dough

Start by preheating your oven to 350°F (180°C). Grease a 9×5 metal loaf pan and line it with parchment paper, leaving enough overhang on the sides to help lift out the bread later—a total game changer for easy removal! Next, prepare the cookie dough. Whisk the melted butter and granulated sugar together until smooth, then add the milk and vanilla. Fold in the flour, sea salt, and mini chocolate chips gently. Press this cookie dough evenly into the bottom of your lined pan, then pop it into the fridge to chill while you make the banana bread batter. A firmer cookie dough layer will help keep that amazing texture once baked.

Step 2: Mixing the Dry and Wet Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and cinnamon. This blend of dry ingredients will bring that classic, fragrant warmth to the bread. Then, in a large bowl, combine the mashed ripe bananas, brown sugar, granulated sugar, melted butter, vegetable oil, eggs, and vanilla extract. Whisk these wet ingredients until smooth and well blended. The bananas should be nice and ripe for maximum moisture and sweetness—that’s the secret to moist banana bread every time!

Step 3: Bringing It All Together

Slowly fold the dry mixture into the wet ingredients, whisking just until barely combined. Be careful not to overmix; you want to keep the bread tender and avoid a dense crumb. Now, lift the cookie dough layer from the pan using the parchment paper edges. Peel off the parchment paper carefully and place the cookie dough back in the fridge while you re-line the loaf pan afresh with parchment. This step ensures your cookie dough layer stays perfectly intact for assembly.

Step 4: Assembling and Baking Your Loaf

Pour half of the banana bread batter into the freshly lined loaf pan. Gently place the chilled cookie dough layer on top of this batter. Spread the remaining batter evenly over the cookie dough, smoothing the top carefully. Bake for about 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Resist the urge to overbake—this helps keep your banana bread wonderfully moist and tender.

Step 5: Cooling and Adding the Chocolate Glaze

Once baked, set the loaf pan on a wire rack and let it cool for about 25 minutes until it’s cool enough to handle. Use the parchment paper edges to lift the bread out, then let it cool completely on the rack. While waiting, heat the heavy cream until hot but not boiling—microwaving for 30 to 40 seconds works great. Stir in the semi-sweet chocolate chips until you get a smooth, glossy glaze. Pour this luscious chocolate glaze over the cooled loaf, letting it drip and set beautifully before slicing. This final touch adds rich decadence that makes every bite unforgettable.

How to Serve Cookie Dough Banana Bread Recipe

Garnishes

To elevate your Cookie Dough Banana Bread, sprinkle a few extra mini chocolate chips or chopped toasted walnuts on top of the chocolate glaze. A light dusting of powdered sugar or a swirl of whipped cream can add a lovely finishing touch for presentation and flavor contrast.

Side Dishes

This loaf pairs beautifully with a simple side of fresh berries or a dollop of Greek yogurt to balance the sweetness. For a brunch spread, add scrambled eggs, crisp bacon, or a fruity smoothie to round out the meal and highlight the indulgent flavors of the bread.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cookie Dough Banana Bread in an airtight container at room temperature, and it will stay deliciously moist for up to 4 days. Keeping it well-sealed is key to preserving freshness and that perfect tender crumb.

Freezing

For longer storage, wrap the loaf tightly in plastic wrap, then place it in an airtight container or freezer bag. Freeze for up to 1 month. When you’re ready to enjoy it, thaw overnight in the fridge or at room temperature for a few hours.

Reheating

Warm slices gently in the microwave for about 10-15 seconds or pop them into a toaster oven for a few minutes to revive that freshly baked warmth and melt the chocolate glaze slightly.

Final Thoughts

Making this Cookie Dough Banana Bread Recipe is such a joyful experience, blending comforting banana bread with the fun surprise of cookie dough and the decadence of chocolate glaze. I hope it brings a smile to your morning or sweet moments at brunch. Remember, the best kitchen creations come from a bit of patience, love, and a touch of indulgence — so enjoy every bite!

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