Imagine biting into a slice of moist, cinnamon-kissed banana bread layered with soft, buttery cookie dough studded with chocolate chips, finished off with a luscious chocolate glaze. That’s exactly what this Cookie Dough Banana Bread Recipe brings to your breakfast table—pure happiness in every bite.
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Why You'll Love This Recipe
I can’t wait to share this one with you because it feels like the ultimate indulgence while still being perfect for breakfast or brunch. When I make this, my kitchen smells heavenly, and everyone asks for seconds!
- Two Treats in One: Combines the best of classic banana bread and cookie dough layers for amazing texture and flavor contrast.
- Comforting Flavors: Cinnamon-spiced batter with chocolate chips makes this loaf truly irresistible.
- Simple But Show-Stopping: Uses easy pantry staples but results in a loaf that looks and tastes gourmet.
- Versatile for Any Occasion: Perfect for breakfast, brunch, or an afternoon snack with a cup of coffee.
Ingredients & Why They Work
Before you gather your ingredients, I’ve got a few tips. Use ripe bananas for maximum natural sweetness and flavor, and when measuring flour, go for the spoon-level method or a kitchen scale to keep your bread moist and tender—not heavy.
- Unsalted Butter: Adds richness and helps create tender textures in both cookie dough and banana bread.
- Granulated Sugar: Sweetens and balances flavors, perfect for both dough and batter.
- Whole Milk: Moisturizes the cookie dough for that soft, buttery feel.
- Vanilla Extract: Enhances the flavor depth and complements bananas perfectly.
- All-Purpose Flour: The base for both layers; measured carefully to avoid a dense loaf.
- Fine Sea Salt: Balances sweetness and elevates all flavors.
- Semi-Sweet Mini Chocolate Chips: Melt into gooey spots in cookie dough and chocolate glaze for chocolaty bursts.
- Baking Soda: Provides lift and keeps the banana bread light and fluffy.
- Ground Cinnamon: Adds warm spice notes that pair beautifully with bananas and chocolate.
- Mashed Ripe Bananas: The star of the show—moist, naturally sweet, and packed with flavor.
- Light Brown Sugar: Adds moisture and a subtle caramel depth to the batter.
- Vegetable Oil: Keeps the banana bread tender and moist without overpowering flavors.
- Large Eggs: Bind everything together and help with structure.
- Heavy Cream: Creates a rich chocolate glaze that smooths over the loaf perfectly.
Make It Your Way
The beauty of this Cookie Dough Banana Bread Recipe is how easy it is to personalize. Whether you want to switch up the chocolate chips, add nuts, or make it a bit healthier, there are so many ways to make this loaf truly your own.
- Variation: I love adding chopped toasted walnuts to the banana bread batter for an extra crunch. It adds a lovely earthy contrast to the sweet cookie dough and chocolate glaze.
- Nut-Free: Simply omit the nuts and double the chocolate chips — mini semi-sweet ones work perfectly.
- Seasonal Twist: In colder months, try adding a pinch of ground nutmeg or allspice alongside the cinnamon for a cozy, warming flavor.
- Healthier Option: Swap the all-purpose flour in the banana bread for a mix of half whole wheat and half all-purpose to add fiber without sacrificing tenderness.
Step-by-Step: How I Make Cookie Dough Banana Bread Recipe
Step 1: Preheat and Prep Your Pan
Start by preheating your oven to 350°F (180°C). Grease a 9×5 metal loaf pan and line it with parchment paper, making sure to leave overhang on the sides — this makes removing the loaf a breeze later. Setting this up early keeps you organized as you move through the recipe.
Step 2: Whisk Together the Cookie Dough
In a medium bowl, whisk the melted butter and granulated sugar until smooth and slightly shiny. Add the whole milk and vanilla extract, mixing until combined. Gently fold in the flour, sea salt, and mini chocolate chips until just incorporated. Press this dough evenly into your prepared loaf pan, smoothing the top. Pop it into the fridge to chill while you whip up the banana bread batter. Chilling firms it up for easier layering.
Step 3: Mix Dry Ingredients for Banana Bread
In a separate medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon. This aromatic blend is the flavor backbone of your banana bread. Set it aside for now.
Step 4: Blend the Wet Banana Mixture
Grab a large bowl and whisk together the mashed ripe bananas, light brown sugar, granulated sugar, melted butter, vegetable oil, eggs, and vanilla extract until smooth and creamy. This vibrant mix smells heavenly and promises a moist, tender crumb.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture to the wet banana mixture, whisking gently just until combined. Don’t overmix — you want to keep the batter light! Overworking it can lead to dense banana bread, and we’re aiming for soft and tender.
Step 6: Remove and Prep the Cookie Dough Layer
Carefully lift the cookie dough layer out of the pan by grabbing the parchment overhang. Gently peel the parchment off of the dough and keep the cookie dough chilled in the refrigerator — firm and cool is key here. Meanwhile, clean and re-line your loaf pan with fresh parchment paper for the batter layers.
Step 7: Layer Your Banana Bread Batter and Cookie Dough
Pour half of the banana bread batter into your freshly lined loaf pan, smoothing it out evenly. Next, carefully place the chilled cookie dough layer over this batter. Top with the remaining banana bread batter, spreading it evenly to fully cover the cookie dough layer. This layered assembly gives you that delicious surprise in every slice!
Step 8: Bake to Perfection
Pop your loaf into the preheated oven and bake for 65 minutes. Test doneness by inserting a toothpick into the center — it should come out with just a few moist crumbs attached, not wet batter. This timing gives the layers enough time to meld while keeping the cookie dough distinct.
Step 9: Cool and Release the Loaf
Let the loaf cool in the pan on a wire rack for about 25 minutes or until the pan feels cool to the touch. Use the parchment overhang to gently lift the loaf out of the pan, then let it cool completely on the wire rack before glazing. Cooling fully ensures the glaze sets beautifully without melting into the bread.
Step 10: Prepare and Pour the Chocolate Glaze
Heat the heavy cream in the microwave until it’s hot but not boiling. Stir in the semi-sweet chocolate chips until the mixture is smooth and glossy. Pour this luscious glaze evenly over the cooled banana bread. Let it set briefly to firm up — this is the cherry on top (or should I say, chocolate on top!) of your delicious creation.
Step 11: Slice and Enjoy
Once the glaze has set just a bit, slice into generous pieces and enjoy the mouthwatering blend of cookie dough, banana bread, and rich chocolate glaze. Perfect for breakfast, brunch, or any sweet moment you deserve!
Top Tip
Mastering the Cookie Dough Banana Bread Recipe is easier with these handy tips that I’ve discovered after plenty of baking adventures. They’ll help you get that perfect blend of gooey cookie dough and tender banana bread every time!
- Chill That Cookie Dough: I learned that making sure the cookie dough layer is firm and well chilled before layering it with the banana bread batter really prevents it from melting into the batter and losing its distinct texture.
- Measure Flour Accurately: Using the spoon-level method—or better yet, a kitchen scale—makes all the difference for the banana bread’s tenderness. Too much flour can dry it out, and nobody wants that.
- Don’t Overmix the Batter: When combining the dry ingredients into the wet banana mixture, mix just until combined. Overmixing can lead to a dense loaf, and we want light and moist every time.
- Use Parchment Edges to Your Advantage: The parchment overhang on your loaf pan is a lifesaver when removing your loaf intact. It keeps the bread from sticking and makes clean-up easier.
How to Serve Cookie Dough Banana Bread Recipe
Garnishes
To dress up your Cookie Dough Banana Bread, try topping slices with a sprinkle of chopped toasted walnuts or pecans for a lovely crunch. A dusting of powdered sugar or a few extra mini chocolate chips scattered over the chocolate glaze adds an inviting finishing touch. For an extra indulgent treat, a dollop of whipped cream or a scoop of vanilla ice cream on the side can elevate this breakfast classic to dessert status.
Side Dishes
To round out your brunch or breakfast, pair this bread with fresh fruit like sliced strawberries or a citrus salad to balance the richness. A cup of creamy latte or a hot cup of black coffee complements the warm cinnamon and chocolate flavors beautifully. For a heartier meal, scrambled eggs or crispy bacon on the side will make your meal memorably satisfying.
Make Ahead and Storage
Storing Leftovers
Store your leftover Cookie Dough Banana Bread Recipe in an airtight container at room temperature. It will stay fresh and moist for up to 3-4 days—perfect for enjoying throughout the week without losing any of that delicious texture or flavor.
Freezing
Freeze your banana bread to keep it fresh for longer! Wrap the loaf tightly in plastic wrap, then place it in an airtight container or freezer bag. It’ll last up to 1 month in the freezer. When you’re ready to enjoy, thaw it completely before glazing or slicing to keep the texture just right.
Reheating
For a warm, fresh-out-of-the-oven feel, reheat slices gently in the microwave for about 15-20 seconds. This softens the bread and re-melts the chocolate glaze slightly, making every bite taste freshly baked. Just be careful not to overheat, or the bread may dry out.
Frequently Asked Questions:
Absolutely! Just thaw them completely and drain any excess liquid before mashing. Using ripe frozen bananas works just as well and can be very convenient.
Insert a toothpick into the center of the loaf after about 55 minutes of baking. It’s done when the toothpick comes out with a few moist crumbs attached—not wet batter.
If you prefer, you can enjoy the banana bread without the glaze. However, the rich chocolate glaze really adds a lovely finishing touch and balances the cookie dough layer nicely.
If the cookie dough doesn’t firm up after chilling, pop it back in the fridge a bit longer. You want it firm enough to lift and layer without breaking apart.
Final Thoughts
This Cookie Dough Banana Bread Recipe is so much fun to make and even more delightful to eat — a true crowd-pleaser for breakfast or brunch. The marriage of soft cookie dough, spiced banana bread, and silky chocolate glaze creates a symphony of flavors and textures that will keep everyone coming back for more. I hope you enjoy baking and sharing this delicious loaf as much as I do. Happy baking and happy indulging!
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
Description
This Cookie Dough Banana Bread combines two beloved treats in one delicious loaf. A layer of soft, buttery cookie dough studded with chocolate chips sits between two layers of moist, cinnamon-spiced banana bread batter. Finished with a rich chocolate glaze, this American classic is perfect for breakfast or brunch and offers a delightful blend of flavors and textures.
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 oven and prepare pan. Preheat the oven to 350 F (180 C). Grease and line a 9×5 metal loaf pan with parchment paper, leaving overhang on the sides. Set aside.
- Make the cookie dough. In a medium bowl, whisk together the melted butter and granulated sugar until combined. Mix in the whole milk and vanilla extract. Fold in the flour, salt, and mini chocolate chips until just combined. Press the cookie dough evenly into the lined loaf pan and chill in the refrigerator while preparing the banana bread batter.
- Mix dry ingredients for banana bread. In a medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon. Set aside.
- Prepare wet ingredients for banana bread. In a large bowl, whisk together the mashed ripe bananas, light brown sugar, granulated sugar, melted butter, vegetable oil, eggs, and vanilla extract until smooth and combined.
- Combine batter. Gradually whisk the dry flour mixture into the wet banana mixture until just combined. Avoid overmixing to keep the batter tender.
- Remove cookie dough and re-line pan. Remove the cookie dough layer from the pan by lifting the parchment paper edges. Carefully peel the parchment off the dough and keep the dough chilled in the refrigerator. Re-line the loaf pan with fresh parchment paper.
- Layer the batter and cookie dough. Pour half of the banana bread batter into the prepared loaf pan. Carefully place the chilled cookie dough layer on top of the batter. Spread the remaining banana bread batter evenly on top, covering the cookie dough layer.
- Bake the banana bread. Bake for 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Cool the loaf. Let the pan cool on a wire rack for 25 minutes, or until cool enough to touch. Lift the loaf out of the pan using the parchment edges and allow it to cool completely on the rack.
- Prepare and pour chocolate glaze. Heat the heavy cream in the microwave until hot but not boiling. Stir in the semi-sweet chocolate chips until smooth and glossy. Pour the glaze evenly over the cooled banana bread loaf.
- Serve and enjoy. Allow the glaze to set briefly, then cut into slices and serve.
Notes
- Use the spoon-level method or a kitchen scale to measure your flour accurately to avoid a dry or dense banana bread.
- Make sure the cookie dough is firm before layering it with the batter; chill longer if needed.
- Store leftovers in an airtight container at room temperature for up to 3-4 days.
- To freeze, wrap the banana bread tightly in plastic wrap and place it in an airtight container or freezer bag for up to 1 month. Thaw before glazing or serving.
- Use ripe bananas for maximum flavor and natural sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg
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