When you’re craving something that’s familiar yet exciting, this Cookie Dough Banana Bread Recipe hits the spot every time. It’s that perfect morning treat that combines rich, buttery cookie dough with moist, cinnamon-spiced banana bread, topped off with a luscious chocolate glaze. Trust me, once you try this, you’ll be hooked.
Jump to:
Why You'll Love This Recipe
I absolutely adore this recipe because it turns a classic banana bread into a bakery-worthy indulgence with minimal effort. Every bite has that nostalgic cookie dough vibe, perfect for sharing or savoring solo with a cup of coffee.
- Decadent Flavor Combo: The cookie dough layer adds a buttery, sweet twist to traditional banana bread.
- Moist & Tender Crumb: Ripe bananas and a mix of butter and oil keep the bread unbelievably soft.
- Easy to Make: No fancy techniques here—just simple steps and straightforward ingredients.
- Chocolate Glaze Finish: The smooth chocolate topping takes it from everyday to special occasion.
Ingredients & Why They Work
Before you dive into making this Cookie Dough Banana Bread Recipe, here are a few tips on the key ingredients. Using ripe bananas is a must for natural sweetness and moisture. Also, measuring your flour with care—preferably with a kitchen scale or by the spoon-level method—makes a huge difference in texture.
- Unsalted butter: Melting it brings richness and helps bind the cookie dough and bread together.
- Granulated sugar: Sweetens both the cookie dough and banana bread without overpowering.
- Whole milk: Keeps the cookie dough tender and moist.
- Vanilla extract: Enhances all the flavors with warm, aromatic notes.
- All-purpose flour: Forms the structure for both cookie dough and banana bread; measure carefully for best results.
- Fine sea salt: Balances sweetness and intensifies flavors.
- Semi-sweet mini chocolate chips: Add delightful melty pockets of chocolate throughout the cookie dough and glaze.
- Baking soda: A leavening agent that helps the banana bread rise and stay light.
- Ground cinnamon: Brings warm spice notes that pair beautifully with bananas.
- Mashed ripe bananas: The star of the bread for natural sweetness and moist texture.
- Light brown sugar: Adds a subtle molasses flavor and extra moisture.
- Vegetable oil: Keeps the banana bread extra tender and moist alongside butter.
- Large eggs: Provide structure and richness to the bread.
- Heavy cream: Creates a silky base for the chocolate glaze.
Make It Your Way
The beauty of this Cookie Dough Banana Bread Recipe is how easily you can customize it to your taste or dietary needs. Whether you want to swap out ingredients, add extra flavors, or make it a little healthier, there’s room to get creative!
- Variation: I love adding a handful of chopped walnuts or pecans into the banana bread batter for a little crunch—it adds such a lovely texture contrast to the soft bread and cookie dough layer.
- Dairy-Free Option: Swap the butter for coconut oil and use a dairy-free milk alternative in the cookie dough to make this loaf suitable for those avoiding dairy.
- Chocolate Lover’s Twist: Double up on the chocolate chips in the cookie dough and sprinkle a few on top just before baking for an even richer chocolate experience.
- Seasonal Spin: Mix in some shredded zucchini or grated carrot to the banana bread batter for a subtle veggie boost while keeping it moist and delicious.
- Sweet Swap: Use maple syrup or honey in place of granulated sugars for a different kind of sweetness and a slightly denser crumb.
Step-by-Step: How I Make Cookie Dough Banana Bread Recipe
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F (180°C). Grease and then line a 9×5 inch metal loaf pan with parchment paper, allowing the paper to hang over the sides. This setup makes it super easy to lift the loaf out later without any sticking or crumbling drama.
Step 2: Whip Up the Cookie Dough
In a medium bowl, whisk together melted unsalted butter and granulated sugar until smooth. Add the whole milk and vanilla extract, stirring to combine fully. Then fold in the flour, fine sea salt, and those irresistible semi-sweet mini chocolate chips. Press this cookie dough evenly into your lined loaf pan, then pop it in the fridge to chill while you move on to the banana bread batter. Chilling helps it firm up so it holds together beautifully when layered.
Step 3: Mix the Dry and Wet Ingredients for Banana Bread
Whisk together the flour, baking soda, fine sea salt, and ground cinnamon in a medium bowl—this is your dry mix. In a separate large bowl, combine mashed ripe bananas, packed light brown sugar, granulated sugar, melted butter, vegetable oil, eggs, and vanilla. Whisk everything until smooth and blended.
Step 4: Combine Wet and Dry Mixtures Carefully
Slowly add the dry mixture into your wet banana mixture, whisking gently until just combined. Be careful not to overmix here, as you want to keep the bread tender and fluffy instead of dense.
Step 5: Layer It Up for Baking
Take your chilled cookie dough out of the fridge. Use the parchment paper edges to lift the dough from the pan, then carefully peel it off the parchment. Keep the dough in the fridge to stay firm while you re-line your loaf pan with fresh parchment. Pour half the banana bread batter into the pan, gently place the cookie dough layer on top, then cover with the remaining batter. This layered effect is the magic that makes this recipe so special!
Step 6: Bake to Perfection
Bake your loaf for 65 minutes at 350°F (180°C). To check doneness, insert a toothpick into the center; it should come out with just a few moist crumbs clinging to it. Once baked, set the pan on a wire rack to cool for about 25 minutes—this allows the bread to set and makes it easier to handle without crumbling.
Step 7: Remove and Cool Completely
Use the parchment paper overhang to lift the loaf from the pan, then place it directly on the wire rack to cool completely. This step is essential before you move on to glazing so the glaze won't melt into the bread.
Step 8: Make and Pour the Chocolate Glaze
Heat the heavy cream until hot but not boiling—microwaving in 20-second bursts works great. Stir in the semi-sweet chocolate chips until fully melted and smooth. Pour this luscious glaze evenly over the cooled banana bread, letting it gently cascade down the sides for a beautiful finish.
Step 9: Slice, Serve, and Enjoy!
Cut your decadent loaf into 10 generous slices. Whether for breakfast, brunch, or an indulgent snack, this Cookie Dough Banana Bread truly shines. Enjoy the buttery cookie dough, moist banana bread, and silky chocolate glaze all in one bite!
Top Tip
These tips will help you nail the perfect balance between the cookie dough layer and moist banana bread, plus keep your dessert glossy and irresistible with that chocolate glaze.
- Chill the Cookie Dough Thoroughly: From my experience, chilling the cookie dough until it’s firm enough to lift without breaking is key. If it’s still too soft, pop it back in the fridge for a bit longer – it makes layering so much simpler.
- Measure Flour Correctly: I’ve learned the hard way that scooping flour directly with a measuring cup can throw off the texture. Use the spoon-level method or a kitchen scale to get the flour measurement just right for tender, fluffy bread.
- Don’t Overmix the Batter: When combining your wet and dry ingredients, fold gently until just combined. Overmixing can lead to a denser loaf, and we’re aiming for soft, moist slices here!
- Cool Completely Before Glazing: Pouring the chocolate glaze over a warm loaf can cause it to melt unevenly. Waiting until your bread is fully cooled gives you that smooth, shiny finish that looks as good as it tastes.
How to Serve Cookie Dough Banana Bread Recipe
Garnishes
To elevate your Cookie Dough Banana Bread even more, consider a sprinkle of flaky sea salt on top of the chocolate glaze for a salty-sweet pop. Fresh slices of banana or a dusting of powdered sugar add a charming touch too. If you’re feeling extra indulgent, serve with a dollop of whipped cream or a scoop of vanilla ice cream for dessert-style magic.
Side Dishes
This banana bread shines with simple companions like a hot cup of coffee or chai tea for breakfast or brunch. For a fuller spread, pair it with fresh fruit salad or a yogurt parfait to balance the richness. Nut butters on the side also add a creamy, protein-packed contrast that’s quite delightful.
Make Ahead and Storage
Storing Leftovers
Once your Cookie Dough Banana Bread is fully cooled and glazed, store any leftovers in an airtight container at room temperature. It’ll stay fresh and tasty for about 3–4 days, perfect for enjoying a leisurely breakfast or snack over the week.
Freezing
If you want to keep this treat on hand longer, wrap the bread tightly in plastic wrap and place it inside an airtight container or freezer bag. Freeze for up to 1 month. Thaw it overnight in the fridge when you’re ready to indulge again.
Reheating
For a warm slice reminiscent of fresh-from-the-oven goodness, reheat individual slices in the microwave for about 15-20 seconds. Avoid reheating the entire loaf as the glaze may soften too much. Enjoy your treat slightly warmed, and if you like, add a little extra drizzle of chocolate or a pat of butter.
Frequently Asked Questions:
Absolutely! Frozen bananas work great as long as you thaw and mash them well before using. They’re often even sweeter, enhancing the flavor of your banana bread.
You can use regular-sized semi-sweet chocolate chips or even chop a chocolate bar into small pieces. Just keep in mind the dough texture might vary slightly—mini chips distribute more evenly.
Chilling firms up the dough so it holds its shape when you layer it between the banana batter. If it’s too soft, the dough could mix into the batter and lose that distinct cookie dough layer.
While heavy cream lends the glaze its smooth richness, you can substitute with full-fat coconut milk for a dairy-free option. The texture may be slightly different but still delicious!
Final Thoughts
Making this Cookie Dough Banana Bread Recipe is such a joyful experience—combining the nostalgia of cookie dough with the comfort of banana bread, all tied together by a luscious chocolate glaze. Whether you’re serving it for breakfast or as a sweet treat any time of day, it’s sure to bring smiles. I hope you have as much fun baking and savoring it as I did creating it!
Print
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 delicious Cookie Dough Banana Bread combines the rich, buttery flavor of homemade cookie dough with moist banana bread, finished with a luscious chocolate glaze. Perfect for breakfast or brunch, it offers a delightful twist on classic banana bread with a sweet cookie dough layer and chocolate topping.
Ingredients
For the 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
For the 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
For the Chocolate Glaze
- ⅓ cup heavy cream
- ⅔ cup semi-sweet chocolate chips
Instructions
- Preheat and prepare pan: Preheat the oven to 350 F/180 C. Grease and line a 9×5 inch metal loaf pan with parchment paper hanging over the sides, then set aside.
- Make the cookie dough: In a medium bowl, whisk together the melted butter and granulated sugar. Add the whole milk and vanilla extract and mix until combined. Fold in the all-purpose flour, fine sea salt, and semi-sweet mini chocolate chips. Press the cookie dough evenly into the lined loaf pan and chill in the refrigerator while preparing the banana bread batter.
- 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.
- Wet ingredients for banana bread: In a separate large bowl, whisk the mashed ripe bananas, light brown sugar, granulated sugar, melted unsalted butter, vegetable oil, eggs, and vanilla extract until smooth and combined.
- Combine wet and dry ingredients: Gradually whisk the dry flour mixture into the wet banana mixture until just combined. Do not overmix to maintain a tender crumb.
- Transfer cookie dough and batter: Lift the chilled cookie dough out of the pan by the parchment paper, peel off the parchment from the dough, and keep it chilled while you re-line the loaf pan with fresh parchment paper. Pour half the banana bread batter into the loaf pan, carefully place the cookie dough layer on top, then spread the remaining batter evenly over the cookie dough.
- Bake: Bake for 65 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove the pan from the oven and let cool on a wire rack for 25 minutes or until cool enough to handle.
- Remove loaf and cool completely: Use the parchment paper sides to lift the loaf out of the pan, then transfer the loaf to the wire rack to cool completely before glazing.
- Make the chocolate glaze: Heat the heavy cream in the microwave until hot but not boiling. Stir in the semi-sweet chocolate chips until completely melted and smooth.
- Glaze and serve: Pour the chocolate glaze evenly over the cooled banana bread. Cut into 10 servings and enjoy.
Notes
- Measure dry ingredients properly using the spoon-level method or a kitchen scale for best results; avoid scooping flour directly with measuring cups.
- The cookie dough should be chilled until firm enough to lift without breaking; if soft, chill longer before layering in the pan.
- Store leftovers in an airtight container at room temperature for 3-4 days.
- To freeze, wrap the bread tightly in plastic wrap and place in an airtight container or freezer bag for up to 1 month.
- Use ripe bananas for the best flavor and moisture in the bread.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Leave a Reply