I can't wait to share this indulgent twist on a classic with you! This Cookie Dough Banana Bread Recipe is everything you love about banana bread—with an irresistible layer of soft cookie dough underneath and a silky chocolate glaze on top. It’s perfect for brunch or any sweet moment you want to make extra special.
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Why You'll Love This Recipe
I was honestly blown away the first time I tried this combo. It’s like your favorite cookie and banana bread had a delicious baby—and that chocolate glaze seals the deal.
- Double the indulgence: A soft cookie dough base adds a fun texture surprise under the moist banana bread.
- No complicated steps: Despite the layers, the recipe is straightforward and perfect for home bakers.
- Breakfast or dessert: Sweet but balanced enough to enjoy with your morning coffee or as an afternoon treat.
- Perfect for sharing: Makes 10 servings so everyone gets a generous slice of pure yum.
Ingredients & Why They Work
Before you start, make sure to pick ripe bananas for sweetness and a good texture. Also, using the right flour measuring technique helps keep the bread tender and perfect. Here's a quick look at what you'll need and why I love these ingredients for this recipe.
- Unsalted butter: Important for controlling salt levels and adds richness in both the cookie dough and banana bread.
- Granulated and brown sugars: Both add sweetness but brown sugar brings moisture and a subtle caramel flavor to the banana bread.
- Whole milk: Keeps the cookie dough soft and tender without weighing it down.
- Vanilla extract: Elevates the flavors, tying the cookie dough and banana bread together beautifully.
- All-purpose flour: The perfect balance to achieve a moist but sturdy crumb for banana bread and a soft cookie base.
- Fine sea salt: Enhances all the flavors and balances the sweetness.
- Semi-sweet mini chocolate chips: Melt-in-your-mouth pockets of chocolate that make the cookie dough layer irresistible.
- Baking soda: Gives rise and keeps the banana bread fluffy.
- Ground cinnamon: Adds warmth and depth to the banana bread’s flavor profile.
- Mashed ripe bananas: The star of the show, providing natural sweetness and moisture for a tender crumb.
- Vegetable oil: Contributes to a moist and tender banana bread crumb.
- Large eggs: Help bind the batter and add richness.
- Heavy cream: Creates a silky smooth chocolate glaze that completes the loaf perfectly.
Make It Your Way
One of the joys of this Cookie Dough Banana Bread recipe is how flexible it is to your tastes and dietary needs. Feel free to get creative by swapping out ingredients or adding your favorite mix-ins — it’s all about making it your perfect slice of comfort!
- Gluten-Free Variation: I’ve tried swapping the all-purpose flour for a gluten-free blend, and it works beautifully. Just be sure your blend contains xanthan gum for the best texture!
- Nutty Upgrade: Adding ½ cup chopped walnuts or pecans to the banana bread batter adds a wonderful crunch and complements the creamy cookie dough layer perfectly.
- Seasonal Twist: Stir in ½ cup fresh or frozen berries for a burst of freshness that’s especially lovely in spring and summer.
- Dairy-Free Version: Replace the butter in the cookie dough and batter with coconut oil, and swap the heavy cream for coconut cream to accommodate dairy-free needs without sacrificing richness.
Step-by-Step: How I Make Cookie Dough Banana Bread Recipe
Step 1: Preheat and Prep for Success
Start by heating your oven to 350°F (180°C). While it warms up, grab a 9×5 loaf pan and grease it well. Then line it with parchment paper—letting the paper hang over the sides like little “handles” makes it so much easier to lift the bread out when it’s done. This small prep step sets you up for a smooth finish!
Step 2: Whip Up the Cookie Dough Base
In a medium bowl, whisk your melted butter together with the granulated sugar until nice and smooth. Stir in the milk and vanilla extract, then gently fold in the flour, sea salt, and mini chocolate chips. The dough will be soft but sturdy enough to press firmly into your lined loaf pan. Pop it into the fridge to chill while you move on—this chilling step helps the cookie dough layer stay distinct and soft when baked underneath the banana bread.
Step 3: Mix Dry Ingredients for the Banana Bread
While the cookie dough chills, whisk the all-purpose flour, baking soda, fine sea salt, and ground cinnamon in a separate bowl. This blend of dry ingredients builds the warm, comforting flavors characteristic of classic banana bread. Set it aside for incorporation in the next step.
Step 4: Blend the Banana Bread Batter
In a large bowl, combine the mashed ripe bananas with both sugars, melted butter, vegetable oil, eggs, and vanilla extract. Whisk vigorously until you achieve a smooth, cohesive mixture—this wet base is packed with flavor and moisture, making for that irresistibly tender bread. Then gently fold in your dry ingredients, stirring just until combined; overmixing can make the bread tough, so take it slow here.
Step 5: Assemble Your Layers with Care
Remove the cookie dough layer from the fridge and carefully lift it out of the pan using the parchment “handles.” Peel away the parchment from the dough and return the dough to the fridge to stay firm. Clean your loaf pan and re-line it with fresh parchment. Pour half of the banana bread batter into the pan, gently place your chilled cookie dough layer on top, then spread the remaining banana batter evenly over it. This layering creates that dreamy contrast between soft banana bread and rich cookie dough.
Step 6: Bake Until Perfectly Golden
Place your assembled loaf in the preheated oven and bake for about 65 minutes. Keep an eye on it after the first 55 minutes—when a toothpick inserted near the center comes out with just a few moist crumbs clinging, you know it’s ready. If it needs a bit longer, that’s perfectly okay. Your patience will be rewarded with a beautifully baked bread that’s soft inside with a perfectly cooked cookie dough layer.
Step 7: Cool and Glaze for the Final Touch
Once your bread is out of the oven, place the pan on a wire rack and let it cool for 25 minutes so it firms up enough to handle. Use the parchment edges to carefully lift the loaf out of the pan and let it cool completely on the rack. When fully cooled, warm the heavy cream just until hot but not boiling and stir in the semi-sweet chocolate chips until silky smooth. Drizzle the luscious chocolate glaze evenly over the banana bread, and voilà—your stunning Cookie Dough Banana Bread is ready to slice, serve, and savor!
Top Tip
Making this Cookie Dough Banana Bread Recipe is such a joy, especially when you keep a few handy tips in mind. These little nuggets of advice will help you get every layer just right and nail that irresistible texture and flavor.
- Chilling the Cookie Dough Layer: Allowing the cookie dough to chill fully before layering makes it firm enough to hold its shape, preventing it from blending too much with the banana bread batter during baking.
- Measure Flour Accurately: I learned to always use the spoon-and-level method or a kitchen scale to measure flour. It really avoids a dense or dry bread, especially important since you’re layering with a cookie dough base.
- Don't Overmix the Batter: Gently folding the dry ingredients into the wet until just combined keeps the crumb tender and moist, which is what you want in a banana bread.
- Use Parchment Overhang: Lining and greasing the loaf pan with parchment paper that hangs over the sides makes it super easy to lift the whole loaf out without breaking your beautifully layered bread.
How to Serve Cookie Dough Banana Bread Recipe
Garnishes
This banana bread is already decadent with its cookie dough base and chocolate glaze, so I like to keep garnishes simple yet charming. Try sprinkling a few extra mini chocolate chips or a light dusting of powdered sugar on top just before serving. For a little texture contrast, toasted chopped walnuts or pecans work beautifully as well.
Side Dishes
Pair slices with a creamy dollop of Greek yogurt or a smear of cream cheese for breakfast. If brunch is your plan, fresh berries or a citrus fruit salad provide a fresh, bright balance. A cup of strong coffee or a creamy latte complements the rich flavors perfectly.
Make Ahead and Storage
Storing Leftovers
Once baked and glazed, store your Cookie Dough Banana Bread in an airtight container at room temperature to keep it moist and tender. It will stay fresh and delicious for 3 to 4 days, making it a great option for weekend breakfasts or snacks throughout the week.
Freezing
If you want to save some for later, wrap the cooled bread tightly in plastic wrap, then tuck it inside an airtight container or freezer bag. Freeze it for up to 1 month. When you're ready to enjoy, thaw it overnight in the fridge or at room temperature.
Reheating
To warm up slices, pop them in the microwave for about 15-20 seconds or reheat briefly in a toaster oven until warm. This brings out the lovely aromas and softens the bread, making each bite feel freshly baked all over again.
Frequently Asked Questions:
Absolutely! Frozen bananas work great as long as they are fully thawed and well mashed before mixing into the batter. They also add fantastic natural sweetness and moisture.
If the cookie dough is too soft, simply pop it back in the refrigerator to chill longer. A firm cookie dough layer is key to maintaining that delightful texture contrast in the finished bread.
Yes! Regular semi-sweet chocolate chips can be used, but mini chips distribute more evenly, especially in the cookie dough layer, giving every bite a bit of chocolatey goodness.
Insert a toothpick into the center of the loaf; it should come out with a few moist crumbs still clinging to it, not wet batter. This ensures the bread is perfectly moist but fully baked.
Final Thoughts
There’s something truly comforting about a loaf that brings together the nostalgia of cookie dough and the wholesomeness of banana bread. This Cookie Dough Banana Bread Recipe is a wonderful way to treat yourself and your loved ones, whether it’s for breakfast, brunch, or an afternoon pick-me-up. I hope you enjoy baking and sharing this special bread as much as I do. Happy baking!
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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 recipe combines the best of two beloved treats—a moist, flavorful banana bread layered with a rich and soft cookie dough base, topped with a luscious chocolate glaze. Perfect for breakfast or brunch, this American classic is sure to please with its unique textures and decadent flavors.
Ingredients
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
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
Chocolate Glaze
- ⅓ cup heavy cream
- ⅔ cup semi-sweet chocolate chips
Instructions
- Preheat and prepare pan: Preheat your oven to 350 F/180 C. Grease and line a 9×5 loaf pan with parchment paper, allowing the paper to hang over the sides for easy removal of the bread later. Set aside.
- Make the cookie dough: In a medium bowl, whisk together the melted butter and granulated sugar until smooth. Add the milk and vanilla extract and mix until combined. Fold in the all-purpose flour, fine sea salt, and semi-sweet mini chocolate chips until evenly distributed. Press this cookie dough mixture evenly into the bottom of the lined loaf pan. Place the pan in the refrigerator to chill while you prepare the banana bread batter.
- Mix dry ingredients for banana bread: In another medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon. Set this dry mixture aside for later use.
- Prepare the wet ingredients: In a large bowl, whisk together the mashed ripe bananas, light brown sugar, granulated sugar, melted butter, vegetable oil, eggs, and vanilla extract until well combined and smooth.
- Combine wet and dry mixtures: Gradually add the flour mixture into the wet ingredients, whisking gently until just combined. Be careful not to overmix to keep the bread tender.
- Assemble the loaf: Remove the cookie dough layer from the chilled pan by lifting the parchment paper. Peel the parchment off the cookie dough and keep it chilled in the refrigerator. Clean and re-line the loaf pan with fresh parchment paper. Pour half of the banana bread batter into the pan, then carefully lay the chilled cookie dough layer on top. Spread the remaining batter evenly over the cookie dough layer.
- Bake the bread: Bake the assembled loaf for 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Adjust timing if needed depending on your oven.
- Cool the bread: Remove the pan from the oven and place it on a wire rack. Let it cool in the pan for 25 minutes or until it is cool enough to handle. Use the parchment overhang to lift the bread out of the pan and continue cooling completely on the wire rack.
- Make the chocolate glaze: Once the bread is completely cooled, warm 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.
- Glaze and serve: Pour the chocolate glaze evenly over the top of the banana bread. Slice into 10 servings and enjoy this decadent treat!
Notes
- Use the spoon-level method or a kitchen scale to measure your flour accurately to avoid a dense bread.
- Ensure the cookie dough is firm enough to hold its shape before layering; chill longer if too soft.
- Store leftovers in an airtight container at room temperature for 3-4 days.
- For longer storage, freeze the bread wrapped tightly in plastic wrap and placed in an airtight container or freezer bag for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
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