Description
Delight in the creamy, rich fusion of cookie dough and banana bread with this Cookie Dough Banana Bread recipe. Featuring a luscious cookie dough layer topped with moist banana bread batter and finished with a decadent chocolate glaze, this treat is perfect for breakfast or brunch.
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 loaf pan with parchment paper allowing overhang on the sides. Set aside.
- Make the Cookie Dough: In a medium bowl, whisk together the melted butter and granulated sugar. Mix in the milk and vanilla extract. Fold in the flour, salt, and mini chocolate chips until just combined. Press this cookie dough evenly into the lined loaf pan and chill in the fridge while preparing the batter.
- Mix Dry Ingredients for Batter: In a medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon. Set aside.
- Prepare Wet Ingredients for Batter: In a large bowl, whisk together the mashed ripe bananas, light brown sugar, granulated sugar, melted butter, vegetable oil, eggs, and vanilla extract until well combined.
- Combine Batter: Gradually whisk the dry flour mixture into the wet banana mixture until just combined, taking care not to overmix.
- Remove Cookie Dough Layer: Lift the chilled cookie dough layer from the pan using the parchment paper sides. Peel off the parchment from the cookie dough and place it back in the fridge. Re-line the loaf pan with fresh parchment paper.
- Assemble the Bread: Pour half of the banana batter into the loaf pan. Place the chilled cookie dough layer evenly on top of this batter. Spread the remaining banana batter over the cookie dough layer, smoothing the top carefully.
- Bake: Bake the assembled loaf in the preheated oven for 65 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool: Remove the pan from the oven and let it cool on a wire rack for 20-25 minutes until cool enough to handle. Then lift the loaf out using the parchment overhang and allow it to cool completely on the rack.
- Prepare Chocolate Glaze: Heat the heavy cream in the microwave until warm, then stir in the semi-sweet chocolate chips until smooth and glossy.
- Finish and Serve: Pour the chocolate glaze over the completely cooled banana bread. Slice into 10 servings and enjoy!
Notes
- Measure your dry ingredients properly using the spoon-level method or a kitchen scale for best baking results.
- If the cookie dough feels too soft, chill it longer until it holds its shape firmly.
- Store leftovers in an airtight container at room temperature for 3-4 days.
- For freezing, wrap the cooled bread in plastic wrap and place in an airtight container or freezer bag for up to one month.
- Use ripe bananas for maximum flavor and natural sweetness.
