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Cookie Dough Banana Bread Recipe

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This Cookie Dough Banana Bread recipe combines the best of both worlds: soft, moist banana bread with a layer of rich, chocolate chip studded cookie dough baked inside. Topped with a luscious chocolate glaze, this dessert is perfect for banana bread lovers craving an extra indulgent treat.

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
  • 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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease and line a 9×5 inch metal loaf pan with parchment paper, allowing the paper to hang over the sides for easy removal later.
  2. Make Cookie Dough: In a medium bowl, whisk the melted butter and granulated sugar together. Add milk and vanilla extract, stirring to combine. Fold in the all-purpose flour, fine sea salt, and semi-sweet mini chocolate chips until the dough forms. Press this dough evenly into the prepared loaf pan and chill in the refrigerator while preparing the banana bread batter.
  3. Mix Dry Ingredients for Banana Bread: In a separate medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon. Set aside.
  4. Make Wet Banana Bread Batter: In a large bowl, whisk mashed ripe bananas with light brown sugar, granulated sugar, melted butter, vegetable oil, eggs, and vanilla extract until smooth and combined.
  5. Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and gently whisk until just combined—be careful not to overmix to maintain a tender crumb.
  6. Remove Cookie Dough Layer: Lift the cookie dough layer from the loaf pan using the parchment paper sling. Peel the parchment paper off the cookie dough and place the chilled dough back into the refrigerator while you reline the loaf pan with fresh parchment paper.
  7. Layer the Loaf: Pour half of the banana bread batter into the loaf pan. Carefully transfer the cookie dough layer on top of the batter, then spread the remaining banana bread batter evenly over the cookie dough.
  8. Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
  9. Cool the Bread: Remove the pan from the oven and let cool on a wire rack for 20-25 minutes until cool enough to handle. Use the parchment paper overhang to lift the loaf out of the pan and allow it to cool completely on the rack.
  10. Prepare Chocolate Glaze: Heat the heavy cream in the microwave until warm. Stir in the semi-sweet chocolate chips until fully melted and the glaze is smooth.
  11. Glaze and Serve: Pour the chocolate glaze evenly over the cooled banana bread. Slice into servings and enjoy your decadent Cookie Dough Banana Bread.

Notes

  • Measure your dry ingredients properly: fluff the flour, spoon it into your measuring cup, and level it off for accurate results. Avoid scooping directly to prevent using too much flour.
  • Storage: Store leftover banana bread in an airtight container at room temperature for 3-4 days.
  • Freezing: Wrap the bread tightly in plastic wrap and place in an airtight container or freezer bag for up to 1 month.

Find it online: https://deliciousyum.com/cookie-dough-banana-bread-recipe/