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
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
- 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
