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
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 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
