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
Scale
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
- 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 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
