Cookie Dough Banana Bread Recipe

Imagine biting into a moist, tender banana bread but then—surprise!—there’s a luscious cookie dough layer waiting inside, all crowned with a silky chocolate glaze. If that sounds like your dream breakfast, you’re going to love this Cookie Dough Banana Bread Recipe.

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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 the right ingredients is the first step to nailing this cookie dough banana bread. I always recommend using ripe bananas for maximum flavor and a tender crumb. Also, take a moment to measure your flour properly—you’ll thank me later when your bread turns out light and fluffy.

• Unsalted butter: For better control over saltiness and a creamy richness in both dough and bread layers.
• Granulated sugar: Adds sweetness and tenderness to the cookie dough and the banana bread batter.
• Whole milk: Helps keep the cookie dough moist and helps bind the ingredients.
• Vanilla extract: Enhances the warmth and sweetness in both the cookie dough and banana bread.
• All-purpose flour: The backbone of this recipe providing structure to both dough and batter—measure carefully!
• Fine sea salt: Balances sweetness and intensifies all the other flavors.
• Semi-sweet mini chocolate chips: Small chocolate chips make every bite delightful without overwhelming the texture.
• Baking soda: The leavening agent ensuring your banana bread rises beautifully.
• Ground cinnamon: Adds cozy warmth and complements the banana perfectly.
• Mashed ripe bananas: Naturally sweet, moist, and the star of the banana bread.
• Light brown sugar: Brings a subtle molasses note for depth of flavor.
• Vegetable oil: Keeps the bread moist and tender without adding extra flavor.
• Large eggs: Provide structure and richness for a perfectly textured bread.
• Heavy cream: Creates a smooth and glossy finish for the chocolate glaze.

Make It Your Way

The beauty of this Cookie Dough Banana Bread Recipe is how easy it is to customize. Whether you love an extra fudgy bite or prefer a nutty twist, there’s room to make it your own and keep every slice exciting!

• Add Nuts: I often sprinkle chopped walnuts or pecans into the banana bread batter for a lovely crunch that pairs perfectly with the soft cookie dough layer.
• Swap the Chocolate Chips: For a different flavor, try white chocolate chips or peanut butter chips in the cookie dough. It changes the dynamic entirely and keeps it fun!
• Make It Vegan: You can replace the butter with coconut oil, swap eggs for flax eggs, and use a non-dairy milk option. The banana base lends itself well to these tweaks.
• Seasonal Spice: In cooler months, add a pinch of nutmeg or allspice along with the cinnamon for a warmer, cozier flavor profile.

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

Step 1: Prepare Your Pan with Care

Start by preheating your oven to 350°F (180°C). Take a 9×5 loaf pan and grease it well, then line it with parchment paper that hangs over the sides. This little trick makes removing your loaf a breeze once it’s baked, ensuring no crumb gets left behind.

Step 2: Whip Up the Cookie Dough Layer

In a medium bowl, whisk together the melted butter and granulated sugar until smooth and shiny. Add the milk and vanilla extract next, stirring to blend fully. Now fold in the flour, salt, and mini chocolate chips—in gentle motions, so the dough stays tender. Press this cookie dough evenly into your lined loaf pan, then pop it into the fridge to chill while you prepare the banana bread batter. This chilling step helps the cookie dough hold its shape during baking.

Step 3: Mix Dry Ingredients for the Banana Bread

Grab another medium bowl and whisk together the all-purpose flour, baking soda, sea salt, and cinnamon. This fragrant spice blend is what gives the banana bread its warm, rich flavor—so don’t skip it!

Step 4: Combine Your Wet Ingredients

In a large bowl, whisk together the mashed ripe bananas, packed light brown sugar, granulated sugar, melted butter, vegetable oil, eggs, and vanilla extract. Keep whisking until everything is beautifully smooth and glossy. This luscious mixture is the heart of your banana bread batter.

Step 5: Bring It All Together

Slowly add the dry ingredients into the wet banana mixture, whisking gently until just combined. To keep your loaf tender and moist, be careful not to overmix—seeing a few streaks of flour is totally okay here!

Step 6: Prep the Pan Again for Assembly

Lift the chilled cookie dough out of the pan by grabbing the parchment paper edges. Carefully peel the parchment paper off the dough and place the dough back into the fridge. Clean your loaf pan, then line it fresh with parchment paper. This fresh lining ensures your bread won’t stick and lets you assemble the loaf beautifully.

Step 7: Assemble the Layers

Pour half of your banana bread batter into the freshly lined pan, smoothing it out gently. Then, carefully transfer the chilled cookie dough layer on top of the batter—try not to break it! Finally, spread the remaining banana bread batter evenly over the cookie dough, creating a layered masterpiece ready for baking.

Step 8: Bake to Perfection

Pop the loaf into your preheated oven and bake for 65 minutes. Around the 60-minute mark, begin testing for doneness: insert a toothpick into the center of the loaf, and it should come out with just a few moist crumbs clinging to it. This means your loaf is perfectly baked—moist but not wet.

Step 9: Cooling and Removing the Loaf

Once baked, set the pan on a wire rack and let it cool for about 25 minutes or until it’s cool enough to handle. Then, gently lift the loaf out using the parchment paper edges. Let it cool completely on the rack before moving on to glazing—this step is key to getting a smooth, beautiful chocolate coat.

Step 10: Prepare the Chocolate Glaze and Serve

Heat the heavy cream in the microwave just until hot (not boiling), then stir in the semi-sweet chocolate chips until melted and silky smooth. Pour the warm glaze evenly over your cooled loaf and watch it drip down those cookie dough layers. Slice into 10 generous servings and savor every delicious bite!

How to Serve Cookie Dough Banana Bread Recipe

Garnishes

For a little extra flair, dust your slices with a light sprinkle of powdered sugar or add a dollop of whipped cream on the side. Fresh banana slices or a few extra mini chocolate chips sprinkled on top right after glazing also add a lovely touch.

Side Dishes

This loaf is fantastic on its own, but for a balanced brunch, consider pairing it with a creamy yogurt parfait, a fresh berry salad, or even a cup of hot coffee or tea to complement the chocolate and banana flavors.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Cookie Dough Banana Bread Recipe slices fresh by storing them in an airtight container at room temperature for 3 to 4 days. This keeps the bread moist and the chocolate glaze intact.

Freezing

For longer storage, wrap slices tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen slices stay delicious for up to 1 month and thaw beautifully when you’re ready to enjoy them.

Reheating

To warm up your banana bread, microwave slices for about 15-20 seconds or toast them lightly. This gently refreshes the bread without melting the chocolate glaze too much, keeping every bite perfect.

Final Thoughts

There’s something wonderfully comforting about this Cookie Dough Banana Bread Recipe—it’s like having your favorite dessert for breakfast! The layers of banana bread and sweet cookie dough topped with that silky chocolate glaze make every bite a little celebration. Whether you enjoy it with your morning coffee or as an afternoon treat, this loaf is sure to bring smiles. Happy baking, and don’t forget to savor every delicious slice!

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