Description
This Cookie Dough Banana Bread combines the moist, tender texture of classic banana bread with a delightful layer of rich cookie dough and a luscious chocolate glaze. Perfect for breakfast or brunch, it's a sweet treat that blends flavors and textures for an indulgent experience.
Ingredients
Scale
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
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
Chocolate Glaze
- 1/3 cup heavy cream
- 2/3 cup semi-sweet chocolate chips
Instructions
- Prepare Pan: Preheat the oven to 350 F/180 C. Grease and line a 9×5 metal loaf pan with parchment paper, allowing the paper to hang over the sides. Set aside.
- Make Cookie Dough: In a medium bowl, whisk together melted butter and granulated sugar. Mix in milk and vanilla extract until combined. Fold in flour, sea salt, and semi-sweet mini chocolate chips. Press the cookie dough evenly into the bottom of the lined pan and chill in the refrigerator while preparing the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, fine sea salt, and ground cinnamon. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together mashed bananas, light brown sugar, granulated sugar, melted butter, vegetable oil, eggs, and vanilla extract until smooth.
- Combine Batter: Slowly whisk the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix to keep the bread tender.
- Prepare Loaf Pan: Lift the cookie dough layer from the pan using the parchment paper edges. Peel the parchment paper off the cookie dough and return the chilled dough to the refrigerator. Re-line the loaf pan with the parchment paper.
- Assemble Bread: Pour half of the banana bread batter into the prepared loaf pan. Gently place the chilled cookie dough layer on top of the batter. Spread the remaining batter evenly over the cookie dough.
- Bake: Bake for 65 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to maintain moistness.
- Cool: Let the bread cool in the pan on a wire rack for 25 minutes until cool enough to touch. Then, lift the loaf out using the parchment paper edges and allow it to cool completely on the rack.
- Make Chocolate Glaze: Heat the heavy cream in the microwave until hot but not boiling. Stir in the semi-sweet chocolate chips until the mixture is smooth and glossy.
- Finish: Pour the chocolate glaze over the completely cooled banana bread. Slice and serve.
Notes
- Use the spoon-level method or a kitchen scale to measure flour accurately to avoid dense banana bread.
- For best texture, chill the cookie dough layer until firm enough to hold its shape when transferred.
- Store leftovers in an airtight container at room temperature for up to 4 days.
- Freeze wrapped and stored in an airtight container or freezer bag for up to 1 month for longer preservation.
- You can substitute vegetable oil with light olive oil or melted coconut oil for a different flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
