Cookie Dough Banana Bread
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!
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 9x5 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.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a separate large bowl, whisk together the mashed bananas, brown sugar, granulated sugar, melted butter, oil, eggs, and vanilla.
- 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!
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage/freezing: Keep leftovers in an airtight container at room temperature for 3-4 days. To freeze, wrap in plastic wrap and store in an airtight container or freezer bag for up to 1 month.
