If you love banana bread but crave an extra indulgent twist, you’ve got to try this Cookie Dough Banana Bread Recipe. Imagine the warm, cozy cinnamon banana loaf layered with a luscious cookie dough and topped off with a smooth chocolate glaze—pure deliciousness for breakfast or brunch!
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Why You'll Love This Recipe
I still remember the first time I layered cookie dough into banana bread—it was a game changer. This recipe brings that cozy, homemade comfort with a fun surprise inside every slice.
- Double the Fun: Classic banana bread meets cookie dough for a delightful flavor combo.
- Perfect Texture: Moist, tender bread with a soft, chewy cookie dough layer.
- Decadent Finish: A rich chocolate glaze that melts just right over the loaf.
- Breakfast or Brunch Star: Great for a special occasion or a cozy weekend treat.
Ingredients & Why They Work
Before we dive in, let’s chat about the ingredients. For the best results, use ripe bananas and fresh butter, and be sure to measure your flours correctly to get that perfect crumb and balance of flavors.
- Unsalted butter: I prefer unsalted for precise control over saltiness and to keep the flavors balanced.
- Granulated sugar: Adds sweetness and helps create that soft but structured cookie dough layer.
- Whole milk: Provides moisture and richness to the cookie dough.
- Vanilla extract: Enhances the flavors in both the cookie dough and banana bread.
- All-purpose flour: The backbone of both the cookie dough and banana bread for a tender but sturdy texture.
- Fine sea salt: Just a pinch to bring out all the sweetness and add depth.
- Semi-sweet mini chocolate chips: Small bursts of melty chocolate melt into the cookie dough and glaze.
- Baking soda: Helps the banana bread rise and gives that perfect light crumb.
- Ground cinnamon: A warm spice that’s a must-have in banana bread for its cozy flavor notes.
- Mashed ripe bananas: The star of the show—make sure they’re very ripe for maximum sweetness and moisture.
- Light brown sugar: Adds a subtle molasses flavor that complements the bananas beautifully.
- Vegetable oil: Keeps the banana bread super moist and tender.
- Large eggs: Bind everything together and add richness.
- Heavy cream: Used for the chocolate glaze to create a smooth, luxurious finish.
Make It Your Way
One of the best things about this Cookie Dough Banana Bread Recipe is how easy it is to make it your own. Whether you want to tweak the flavors, add your favorite mix-ins, or adjust for dietary preferences, there's plenty of room for creativity.
- Variation: I love swapping out the semi-sweet mini chocolate chips for white chocolate or butterscotch chips for a different twist. The cookie dough layer still stays just as deliciously tender and sweet!
- Nutty upgrade: Adding chopped walnuts or pecans into the banana bread batter gives an extra crunch and a lovely nutty aroma, which pairs beautifully with the soft cookie dough layer.
- Seasonal touch: During fall, I like sprinkling a teaspoon of pumpkin pie spice into the banana bread batter to add warm, cozy notes that compliment the cinnamon perfectly.
- Dairy-free option: To make this recipe dairy-free, substitute the butter in both the cookie dough and banana bread with coconut oil, and use a non-dairy milk like almond or oat milk instead of whole milk. The texture stays moist and delicious!
Step-by-Step: How I Make Cookie Dough Banana Bread Recipe
Step 1: Preheat the Oven and Prep Your Pan
Start by heating your oven to 350°F (180°C). Grease a 9x5 inch metal loaf pan, then line it with parchment paper — make sure to leave some overhang on the sides so you can easily lift your loaf out later. Having the pan ready ahead makes everything move smoothly once your batter is mixed.
Step 2: Whip Up the Cookie Dough Layer
In a medium bowl, combine the melted unsalted butter and granulated sugar, whisking them until fully blended. Stir in the whole milk and vanilla extract to give it that lovely aroma. Then gently fold in the all-purpose flour, fine sea salt, and mini chocolate chips until a dough forms. Press this dough evenly into your prepared pan and pop it into the fridge to chill while you make the banana bread batter. Chilling is key—it helps the cookie dough stay firm and not blend into the batter when baked.
Step 3: Mix the Dry Ingredients for the Banana Bread
Grab a separate medium bowl and whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon. Mixing these well ensures that your bread has an even rise and a warm spice note throughout.
Step 4: Combine the Wet Ingredients
In a large bowl, whisk together the mashed ripe bananas, packed light brown sugar, granulated sugar, melted butter, vegetable oil, eggs at room temperature, and vanilla extract until everything is smooth and beautifully blended. This mixture gives the bread its signature moistness and banana flavor.
Step 5: Bring It All Together
Slowly add your dry flour mixture into the wet banana mixture. Fold gently and stir just until combined — be careful not to overmix to keep the bread tender and soft. The batter will be thick but smooth.
Step 6: Prepare for Layering
Remove the cookie dough from the fridge by lifting the parchment paper edges. Carefully peel the parchment off the cookie dough layer and keep it chilled in the fridge. Re-line your loaf pan with fresh parchment paper. This step prevents any mixing of layers before assembly and helps with a clean, defined cookie dough layer in the bread.
Step 7: Assemble Your Bread
Pour half of the banana bread batter into the re-lined loaf pan, spreading it evenly. Then gently place the chilled cookie dough layer right on top. Finish by spreading the remaining batter over the cookie dough and smoothing the top. Now your loaf is ready for baking!
Step 8: Bake to Perfection
Bake the loaf in your preheated oven for about 65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out with just a few moist crumbs — not completely clean, which keeps it wonderfully moist.
Step 9: Cool Your Loaf
Set the pan on a wire rack and cool for 20 to 25 minutes until it’s cool enough to handle. Then use the parchment paper edges to lift the loaf out of the pan and place it directly on the rack to cool completely. Cooling fully is crucial before moving on to the glaze.
Step 10: Make the Chocolate Glaze
Heat the heavy cream in a microwave-safe bowl just until hot—not boiling. Stir in your semi-sweet chocolate chips until everything melts into a silky, smooth glaze. This rich topping adds the perfect finishing touch.
Step 11: Glaze and Enjoy!
Pour the chocolate glaze evenly over your cooled banana bread and let it set slightly. Slice, serve, and enjoy the delightful mix of moist banana bread, sweet cookie dough, and luscious chocolate glaze in every bite!
Top Tip
Getting the perfect texture and layers in your Cookie Dough Banana Bread Recipe can be tricky, but a few handy tips make all the difference. These tricks will help your bread come out moist, the cookie dough layer firm yet tender, and the chocolate glaze silky smooth.
- Chill the Cookie Dough Well: Make sure to refrigerate the cookie dough layer until it’s firmly set before adding your banana bread batter. This prevents the dough from mixing too much into the batter and keeps the layered effect distinct and delicious.
- Use Room Temperature Eggs: Bringing your eggs to room temperature before mixing ensures the batter emulsifies nicely, resulting in a tender, evenly textured banana bread.
- Fold Dry Ingredients Gently: When combining the dry ingredients with the wet banana mixture, fold gently to avoid overmixing. Overmixing can make your banana bread tough instead of tender and moist.
- Let the Bread Cool Completely Before Glazing: Applying the chocolate glaze on a fully cooled loaf helps it set beautifully without sliding off or melting prematurely.
How to Serve Cookie Dough Banana Bread Recipe
Garnishes
For an extra touch of indulgence, sprinkle some additional mini semi-sweet chocolate chips or chopped toasted walnuts on top of the chocolate glaze right after pouring it out. A light dusting of powdered sugar can also add a pretty, delicate finish. Fresh banana slices served alongside bring a burst of natural sweetness and freshness.
Side Dishes
This loaf pairs wonderfully with a hot cup of coffee or tea for breakfast or brunch. Serve it alongside whipped cream or vanilla Greek yogurt for extra creaminess. For a more substantial brunch, complement it with fresh fruit salad, crispy bacon, or scrambled eggs to balance the sweetness with savory notes.
Make Ahead and Storage
Storing Leftovers
Store your leftover Cookie Dough Banana Bread in an airtight container at room temperature for up to 3 to 4 days. This keeps the bread moist and preserves the texture of the cookie dough layer without drying out the loaf.
Freezing
If you want to save your banana bread longer, wrap it tightly in plastic wrap, then place it in an airtight container or freezer bag. Freeze it for up to 1 month. When you’re ready to enjoy, thaw it overnight in the refrigerator or at room temperature.
Reheating
To revive the fresh-baked warmth, reheat individual slices in the microwave for about 15-20 seconds or until pleasantly warm. This gently melts the chocolate glaze and softens the bread without drying it out. Alternatively, wrap slices in foil and warm in a 300°F oven for 10–15 minutes.
Frequently Asked Questions:
Yes, you can substitute regular semi-sweet chocolate chips if mini ones aren’t available. Just be mindful that bigger chips can create larger chocolate pockets, which might affect the texture slightly, but the flavor will still be wonderful.
To speed up ripening, place your bananas in a brown paper bag at room temperature. For an extra boost, add an apple or ripe tomato to the bag. In about a day or two, the bananas will be soft and perfect for mashing in your banana bread batter.
This Cookie Dough Banana Bread Recipe relies on butter, eggs, and cream in its current form. To make it dairy-free or vegan, you’d need to substitute with plant-based butter, non-dairy milk, and perhaps flax or chia eggs for baking. Keep in mind this will alter the texture and flavor somewhat.
This usually happens if the cookie dough isn’t chilled firmly enough before layering and baking. Make sure to refrigerate the cookie dough in the pan until it’s solid and easy to lift without breaking. This helps maintain the distinct cookie dough layer throughout baking.
Final Thoughts
There’s something truly special about this Cookie Dough Banana Bread Recipe—it’s a cozy hug of flavors and textures all in one loaf. Whether you’re grabbing a slice for a quick breakfast or sharing it at brunch with friends, it always brings smiles. Once you’ve mastered these tips and tricks, I hope this loaf becomes a comforting staple in your kitchen too. Happy baking!
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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 warmth and softness of classic banana bread with a luscious cookie dough layer and a rich chocolate glaze. Perfect for breakfast or brunch, it's a delightful treat featuring moist banana bread infused with cinnamon, layered with sweet cookie dough studded with mini chocolate chips, and topped with a smooth chocolate glaze.
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 and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease and line a 9x5 inch metal loaf pan with parchment paper, allowing the paper to hang over the sides for easy removal. Set aside.
- Make the Cookie Dough: In a medium bowl, whisk together the melted unsalted butter and granulated sugar until combined. Add the whole milk and vanilla extract, mixing well. Fold in the all-purpose flour, fine sea salt, and semi-sweet mini chocolate chips until a dough forms. Press this dough evenly into the lined loaf pan and refrigerate to chill while preparing the banana bread batter.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon. Set this dry mixture aside.
- Combine Wet Ingredients: In a large bowl, whisk mashed ripe bananas, packed light brown sugar, granulated sugar, melted butter, vegetable oil, room temperature eggs, and vanilla extract until smooth and well blended.
- Combine Batter: Gradually add the dry flour mixture to the wet banana mixture, folding gently and stirring only until just combined. Avoid overmixing to keep the bread tender.
- Prepare Pan for Baking: Remove the chilled cookie dough layer by lifting the parchment paper sides from the pan and gently peel the parchment off the dough. Keep the dough refrigerated. Re-line the loaf pan with fresh parchment paper.
- Assemble Layers: Pour half of the banana bread batter into the prepared loaf pan. Carefully place the chilled cookie dough layer on top of the batter, then spread the remaining batter evenly over the cookie dough layer.
- Bake: Bake the loaf in the preheated oven for 65 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool Loaf: Remove the pan from the oven and place it on a wire rack. Cool for 20 to 25 minutes or until the pan is cool enough to handle. Then, lift the parchment paper sides to remove the loaf from the pan and allow it to cool completely on the rack.
- Prepare Chocolate Glaze: Heat the heavy cream in a microwave-safe bowl until hot but not boiling. Add the semi-sweet chocolate chips to the cream and stir until smooth and fully melted.
- Glaze and Serve: Pour the chocolate glaze evenly over the cooled banana bread loaf. Allow the glaze to set slightly before slicing and serving. Enjoy your Cookie Dough Banana Bread!
Notes
- Measure your dry ingredients correctly using the spoon and level method or a kitchen scale to ensure the best baking results.
- You can store leftover banana bread in an airtight container at room temperature for 3 to 4 days.
- For longer storage, wrap the banana bread tightly in plastic wrap and place it in an airtight container or freezer bag; freeze for up to 1 month.
- If the cookie dough layer is not firm enough after chilling, extend the chilling time to achieve the proper texture.
- Allow the bread to cool completely before glazing to prevent the chocolate glaze from melting too much.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
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