This isn’t your average banana bread—it’s super moist and tender, with a rich layer of chocolate chip cookie dough baked right into the center. It’s truly a bakery-worthy treat!
A classic banana bread recipe is a staple—simple, comforting, and reliably delicious. But let’s be honest, sometimes it could use a little excitement!
As a pastry chef, I love taking the basics to the next level (like my brown butter banana bread). For this recipe, I did what I do best: I stuffed it with chocolate chip cookie dough, turning the classic into a bakery-worthy treat!
Like my banana muffins or banana brownies, it’s so easy to make and is the perfect recipe to use up your ripe bananas!
Table of Contents
How to Make it
1
Make the chocolate chip cookie dough. Then, press it into the loaf pan and chill while you make the batter.
2
Make the banana bread batter. Don’t worry if your batter is chunky and not completely smooth; you don’t want to overmix the batter!
3
Stuff the batter with the cookie dough. Pour half of the batter into the pan, setting the cookie dough layer on top, followed by the rest of the batter.
4
Bake! Halfway through baking, cover the top of the bread with foil to keep it from browning too much. Then, cool on a wire rack.
5
Make the chocolate ganache glaze. This is totally optional but makes the banana bread even more decadent!
6
Cover with chocolate. After the banana bread is completely cooled, pour the chocolate over the top of the loaf.
Tips for Perfect Banana Bread
Use ripe bananas. Very soft brown bananas with lots of brown spots are perfect! The riper the bananas, the sweeter and more flavorful your bread will be.
Mash the bananas well. Chunks of banana will not distribute well in the batter, and your bread may turn out chunky.
Weigh your ingredients. Baking with a kitchen scale is my #1 baking tip! If your bread turns out dry or crumbly, it’s almost always due to incorrectly measuring the ingredients.
Ingredient Substitutions
Semi-sweet mini chocolate chips: Regular chocolate chips work great if you don’t have any! I recommend semi-sweet chocolate for the glaze; dark or bittersweet chocolate was too bitter for this recipe.
How to Store and Freeze
Leftovers should be kept in an airtight container at room temperature for 3-4 days. To freeze, wrap the loaf tightly in plastic wrap and store it in an airtight container for up to one month. Thaw at room temperature before serving!
More Banana Recipes
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Cookie Dough Banana Bread
Equipment
Ingredients
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, *See notes below for measuring*
- 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
Instructions
- Preheat the oven to 350 F/180 C. Grease and line a 9×5 metal loaf pan with parchment paper to hang over the sides. Set aside.
- First, make the cookie dough. In a medium bowl, whisk together the melted butter and sugar. Then mix in the milk and vanilla. Once combined, fold in the flour, salt, and chocolate chips. Press the cookie dough into the lined baking pan and chill while you make the batter.4 tablespoons (56 g) unsalted butter, 1/3 cup (66 g) granulated sugar, 1 tablespoon (10 g) whole milk, 1 teaspoon vanilla extract, 3/4 cup (98 g) all-purpose flour, 1/4 teaspoon fine sea salt, 1/3 cup (66 g) semi-sweet mini chocolate chips
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.1 1/2 cups (195 g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt, 1 teaspoon ground cinnamon
- In a separate large bowl, whisk together the mashed bananas, brown sugar, granulated sugar, melted butter, oil, eggs, and vanilla.1 1/2 cups (360 g) mashed ripe bananas, 1/2 cup (100 g) light brown sugar, 1/4 cup (50 g) granulated sugar, 6 tablespoons (84 g) unsalted butter, 6 tablespoons (65 g) vegetable oil, 2 (100 g) large eggs, 1 tablespoon vanilla extract
- Whisk the flour mixture into the wet ingredients until just combined. Don’t overmix!
- Remove the cookie dough layer from the pan by lifting up the sides of the parchment paper. Peel the parchment off the dough and keep it in the fridge while you re-line the pan with the parchment. The dough should be firm enough to hold its shape. If not, you’ll need to chill it longer!
- Pour half of the batter into the loaf pan, then transfer the cookie dough layer on top. Spread the rest of the batter in the pan.
- Bake the banana bread for 55-65 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs.
- Once baked, let the pan cool on a wire rack for 20-25 minutes, or until the pan is cool enough to touch, then pull the parchment sides up to remove the loaf from the pan and let it continue cooling on the rack.
- Once completely cooled, heat the cream in the microwave, then stir in the chocolate until smooth. Pour over the top of the loaf, cut into servings, and enjoy!1/3 cup (75 g) heavy cream, 2/3 cup (100 g) semi-sweet chocolate chips
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Another hit by cambrea bakes! Everyone at the office loved this, what a unique idea!