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

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For the 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

For the 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

For the Chocolate Glaze

1/3 cup heavy cream
2/3 cup semi-sweet chocolate chips

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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