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Cookie Dough Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 11 reviews
  • Author: Rachel
  • 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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://noodlehearth.com/cookie-dough-banana-bread-recipe/