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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Why You'll Love This Recipe
This recipe has quickly become one of my favorite ways to jazz up classic banana bread. It’s like two indulgences rolled into one—moist banana bread and that irresistible chocolate chip cookie dough. Honestly, it feels like a weekend treat but is surprisingly easy to pull off!
- Decadent flavor combo: The cookie dough layer adds a rich, chewy texture that perfectly complements the soft banana bread.
- Impresses every crowd: Whether it’s brunch with friends or a special breakfast, this loaf will wow any sweet tooth.
- Satisfying and versatile: Great for breakfast, brunch, or even an after-dinner treat—plus, it stores well.
- Easy to make: No fancy techniques here, just simple layering and baking made fun.
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!
Top Tip
These tips will help you nail the perfect balance between snug cookie dough and tender banana bread every time, ensuring your Cookie Dough Banana Bread Recipe turns out irresistibly delicious.
- Accurate Flour Measurement: I always use the spoon-level method or a kitchen scale to measure flour. It prevents the bread from becoming dense or dry, keeping it perfectly moist and tender.
- Chill the Cookie Dough Layer: If the cookie dough feels too soft, pop it back in the fridge a bit longer. Firm dough is easier to transfer and keeps the layered effect intact during baking.
- Gentle Batter Mixing: I mix the wet and dry ingredients just enough to combine. Overmixing can toughen banana bread, so a light hand makes all the difference!
- Cool Before Glazing: Waiting until the loaf is completely cool before pouring the chocolate glaze helps it set beautifully without sliding off.
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.
Frequently Asked Questions:
Absolutely! Overripe bananas are actually ideal as they add extra sweetness and moisture, which makes your Cookie Dough Banana Bread Recipe even more tender and flavorful.
You can use regular-sized semi-sweet chocolate chips chopped roughly or even chocolate chunks. Just keep in mind that smaller chips distribute more evenly in the cookie dough layer.
Yes! You can prepare the cookie dough layer a day in advance and keep it chilled in the refrigerator. Just make sure it stays firm before assembling the loaf.
Definitely. Wrap leftover slices well and freeze for up to 1 month. Thaw them at room temperature or warm slightly for a freshly baked taste.
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!
Print
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 combines the rich flavors of moist banana bread with a decadent cookie dough layer and a smooth chocolate glaze. Perfect for breakfast or brunch, this recipe features a tender banana bread batter layered with a sweet, chocolate chip-studded cookie dough that bakes into a delightful treat. Topped with a luscious chocolate glaze, this loaf is sure to impress and satisfy any sweet tooth.
Ingredients
For the 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
For the 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
For the Chocolate Glaze
- ⅓ cup heavy cream
- ⅔ cup semi-sweet chocolate chips
Instructions
- Prepare the Pan: Preheat the oven to 350 F/180 C. Grease and line a 9×5 loaf pan with parchment paper, allowing it to hang over the sides for easy removal. Set aside.
- Make the Cookie Dough: In a medium bowl, whisk together the melted butter and granulated sugar until combined. Mix in the milk and vanilla extract. Fold in the flour, sea salt, and mini chocolate chips gently until incorporated. Press this cookie dough evenly into the lined loaf pan and chill in the refrigerator while preparing the banana bread batter.
- Mix Dry Ingredients: In another medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon. Set this mixture aside.
- Mix Wet Ingredients: In a large separate bowl, whisk the mashed bananas, light brown sugar, granulated sugar, melted butter, vegetable oil, eggs, and vanilla extract until well combined.
- Combine Batter: Gradually whisk the dry flour mixture into the wet banana mixture until just combined. Avoid overmixing to maintain a tender texture.
- Re-line the Pan: Remove the cookie dough layer from the pan by lifting the parchment paper edges. Peel the parchment paper off the dough and keep it refrigerated. Clean and re-line the loaf pan with fresh parchment paper.
- Assemble the Loaf: Pour half of the banana bread batter into the prepared pan, then carefully place the chilled cookie dough layer on top. Spread the remaining batter evenly over the cookie dough.
- Bake: Bake the loaf in the preheated oven for 65 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
- Cool the Loaf: Let the pan cool on a wire rack for 25 minutes or until cool enough to handle. Using the parchment paper edges, gently lift the loaf out of the pan and let it cool completely on the wire rack.
- Prepare Chocolate Glaze: Warm the heavy cream in the microwave until hot but not boiling. Stir in the semi-sweet chocolate chips until fully melted and smooth.
- Glaze and Serve: Pour the warm chocolate glaze over the cooled loaf evenly. Slice into 10 servings and enjoy this indulgent treat.
Notes
- Measure flour accurately using the spoon-level method or a kitchen scale to avoid dense bread.
- If the cookie dough is too soft to handle, chill it longer until firm enough to transfer.
- Store leftover banana bread in an airtight container at room temperature for 3-4 days.
- Freeze leftover slices wrapped in plastic wrap and stored in a freezer-safe container or bag for up to 1 month.
- Allow the bread to cool completely before glazing to prevent the glaze from melting and sliding off.
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg



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