Best Ever Cookie Dough Banana Bread: The Ultimate Moist & Tender Bakery-Worthy Recipe
Prepare yourself for a banana bread experience unlike any other. This isn’t just a simple, comforting loaf; it’s an extraordinary creation that elevates the humble classic to a truly bakery-worthy treat. Imagine a super moist and incredibly tender banana bread, perfectly baked, but with a magnificent secret hidden within: a rich, gooey layer of chocolate chip cookie dough, baked right into its heart. Every slice offers the comforting sweetness of ripe bananas perfectly complemented by the decadent, melt-in-your-mouth cookie dough. It’s a combination that dreams are made of, ensuring an unforgettable bite every single time.
While a classic banana bread recipe holds a special place in our hearts – simple, comforting, and reliably delicious – sometimes it calls for a touch of excitement and innovation. That’s where this extraordinary cookie dough banana bread comes in, transforming a beloved staple into an absolute showstopper. Forget plain loaves; this recipe offers a delightful surprise in every bite, making it an instant favorite for anyone who loves both banana bread and chocolate chip cookies.
As a pastry chef, my passion lies in taking traditional favorites and elevating them to new heights. Just like my popular brown butter banana bread, this recipe began with the desire to infuse a familiar comfort food with an unexpected twist. The solution? Stuffing it generously with a rich, edible chocolate chip cookie dough layer. The result is a truly unforgettable dessert that feels indulgent yet surprisingly easy to create at home, turning the classic into a truly bakery-worthy treat that will impress everyone.
Beyond its incredible flavor, this recipe is also incredibly practical. Like my banana muffins or banana brownies, it’s the perfect way to utilize those overripe bananas sitting on your counter. Instead of letting them go to waste, transform them into this mouth-watering, irresistible loaf. The riper the bananas, the sweeter and more flavorful your bread will be, creating a natural sweetness that perfectly complements the rich cookie dough. It’s an easy-to-make recipe that promises a big reward!
Table of Contents
How to Make This Decadent Treat
Crafting this incredible Cookie Dough Banana Bread is simpler than you might think, even with its show-stopping cookie dough center. The process involves a few key steps: preparing the irresistible chocolate chip cookie dough layer, mixing up the moist banana bread batter, assembling them, and then baking to golden perfection. For an extra touch of indulgence, we’ll finish it with a luscious chocolate ganache glaze. Follow these steps and you’ll be enjoying a slice of heaven in no time!
1
Make the chocolate chip cookie dough. This is the heart of the surprise! Whisk together the simple ingredients, then press the dough firmly into your loaf pan, ensuring it forms an even layer. Chilling it afterwards is crucial to help it set and maintain its shape during baking, preventing it from completely melting into the banana bread batter.
2
Make the banana bread batter. This batter comes together quickly. Combine your dry ingredients, then separately whisk your wet ingredients, including the mashed ripe bananas. Gently fold the dry into the wet until just combined. Don’t worry if your batter is a little chunky and not completely smooth; the key is to avoid overmixing, which can lead to a tough, dry bread. A few lumps are perfectly fine!
3
Stuff the batter with the cookie dough. This is where the magic happens! Carefully pour half of your banana bread batter into the prepared pan. Then, gently place the chilled cookie dough layer directly on top of the batter. Finish by spreading the remaining banana bread batter over the cookie dough, ensuring it’s completely covered. This layering creates that incredible stuffed effect.
4
Bake to perfection! Place your loaf in the preheated oven. Halfway through baking, keep an eye on the top. If it starts browning too quickly, loosely tent it with aluminum foil. This prevents over-browning while allowing the inside to continue baking to a moist, tender finish. Once baked through, cool it completely on a wire rack before glazing.
5
Make the chocolate ganache glaze. While this step is entirely optional, a luscious chocolate glaze truly takes this banana bread to an even more decadent level. Simply heat the heavy cream and stir in your favorite semi-sweet chocolate chips until a smooth, glossy ganache forms. This extra touch adds a beautiful finish and another layer of rich chocolate flavor that complements the cookie dough perfectly.
6
Cover with chocolate. Once your banana bread is completely cooled to room temperature, it’s time for the grand finale. Generously pour the prepared chocolate ganache glaze over the top of the loaf, allowing it to drip appealingly down the sides. Let it set slightly before slicing into generous portions and enjoying this masterpiece!
Why You’ll Love This Stuffed Banana Bread Recipe
This isn’t just another banana bread recipe; it’s an elevated experience designed to delight your taste buds and impress your friends and family. Here’s why this particular cookie dough banana bread will quickly become your new favorite:
- Unbelievably Moist & Tender: Thanks to the perfect balance of ripe bananas, oils, and precise mixing techniques, this banana bread boasts an incredibly moist crumb that practically melts in your mouth. No dry, crumbly bread here!
- Decadent Cookie Dough Center: The rich, gooey layer of baked chocolate chip cookie dough is the star of the show. It adds an unexpected texture and a burst of sweet, chocolatey flavor that perfectly complements the banana bread. It’s a delightful surprise in every slice.
- Bakery-Worthy Presentation: With its golden-brown top, visible cookie dough layer, and optional glossy chocolate glaze, this loaf looks like it came straight from a gourmet bakery. It’s perfect for entertaining, gifting, or simply treating yourself to something special.
- Easy to Make: Despite its impressive appearance, this recipe is surprisingly straightforward. My clear, step-by-step instructions ensure that even novice bakers can achieve perfect results.
- Perfect for Ripe Bananas: This is the ultimate recipe for using up those overly ripe, spotted bananas that are too soft for snacking. The riper the bananas, the more intense the flavor and natural sweetness they lend to the bread.
Expert Tips for the Best Cookie Dough Banana Bread
Achieving a perfectly moist and flavorful banana bread with that delightful cookie dough center is all about paying attention to a few crucial details. As a pastry chef, I’ve gathered these key tips to ensure your loaf turns out flawlessly every time:
Use very ripe bananas. This cannot be stressed enough! The best bananas for baking are those with plenty of brown spots or even entirely brown skins. The riper the banana, the more sugar it contains, which translates to a sweeter, more intense banana flavor and contributes significantly to the bread’s moistness. Green or yellow bananas simply won’t yield the same rich results. Don’t be afraid to use bananas that look ‘too far gone’ for eating!
Mash the bananas well. While a few small chunks can add texture, for a consistently smooth and evenly distributed banana flavor throughout your bread, ensure your bananas are thoroughly mashed. You can use a fork, a potato masher, or even an electric mixer on low speed. This ensures the banana’s moisture and sweetness are fully integrated into the batter, preventing dry pockets and promoting uniform baking.
Weigh your ingredients. This is my #1 baking tip for consistent and professional results! Baking is a science, and precise measurements are key. Using a kitchen scale to measure dry ingredients like flour and sugar eliminates guesswork and prevents common baking failures. If your bread turns out dry, dense, or crumbly, it’s almost always due to incorrectly measuring flour (often by scooping directly from the bag, which compacts it). A scale ensures you’re using just the right amount, leading to that perfect moist texture.
Additional Baking Tips:
- Don’t Overmix the Batter: After adding the dry ingredients to the wet, mix only until just combined. Overmixing develops gluten, which can lead to a tough, rubbery banana bread. A few small lumps of flour are perfectly acceptable.
- Chill the Cookie Dough: Chilling the cookie dough layer is essential. This helps it firm up and retain its shape during the initial stages of baking, ensuring you get a distinct cookie dough layer rather than it completely melting into the banana bread.
- Tent with Foil: If you notice the top of your banana bread browning too quickly during baking, loosely cover it with aluminum foil. This protects the crust while allowing the interior to continue cooking thoroughly.
- Cool Completely Before Glazing: For the best results, ensure your banana bread is entirely cooled before pouring over the chocolate glaze. Pouring glaze on warm bread will cause it to melt and run off, rather than setting into a beautiful, glossy finish.
Ingredient Substitutions & Variations
While this recipe is perfected as written, there are often times when you might need to make a swap or simply want to experiment. Here are a few reliable ingredient substitutions to help you adapt this cookie dough banana bread:
Semi-sweet mini chocolate chips: If you don’t have mini chocolate chips, regular-sized semi-sweet chocolate chips will work perfectly fine. They might create larger pockets of melted chocolate within the cookie dough, which is equally delicious! For the chocolate glaze, I highly recommend sticking with semi-sweet chocolate. I’ve found that dark or bittersweet chocolate can be too intense and bitter for this recipe, overpowering the delicate banana and sweet cookie dough flavors. Milk chocolate could also be used for a sweeter glaze, but ensure it’s good quality to avoid a waxy texture.
Other Potential Swaps:
- Flour: While all-purpose flour is recommended, you can experiment with a 1:1 gluten-free baking flour blend if needed. Results may vary slightly in texture.
- Sugar: For the banana bread, light brown sugar contributes to moisture and a subtle caramel note. If you only have dark brown sugar, that’s fine too, it will just add a deeper molasses flavor. Granulated sugar can be substituted for brown sugar in a pinch, but the bread might be slightly less moist.
- Milk: Any plant-based milk (almond, soy, oat) can be used in the cookie dough in place of whole milk.
- Oil: Vegetable oil (or canola oil) can be swapped for other neutral-flavored oils like melted coconut oil (ensure it’s fully melted and slightly cooled).
- Nuts: For added crunch, consider folding 1/2 cup of chopped walnuts or pecans into the banana bread batter (not the cookie dough).
How to Store and Freeze Your Cookie Dough Banana Bread
This magnificent loaf is so delicious, you might not have any leftovers! But if you do, proper storage will keep it fresh and moist for days, or allow you to savor it later.
- Storing at Room Temperature: Leftover Cookie Dough Banana Bread should be kept in an airtight container at room temperature for 3-4 days. This helps maintain its moist texture and prevents it from drying out. If your kitchen is particularly warm, or if you prefer a firmer texture, you can also store it in the refrigerator.
- Freezing for Later: To freeze the banana bread, first ensure it has completely cooled. Wrap the entire loaf (or individual slices for easy thawing) tightly in plastic wrap, then wrap it again in aluminum foil. This double layer of protection prevents freezer burn. Store it in an airtight freezer bag or container for up to one month.
- Thawing Instructions: When you’re ready to enjoy a frozen slice, simply thaw it at room temperature for a few hours. For a quick warm treat, you can gently heat individual slices in the microwave for 15-30 seconds or in a toaster oven.
Frequently Asked Questions (FAQs)
Can I make this into muffins?
Yes, absolutely! This recipe can easily be adapted into cookie dough banana muffins. Simply divide the banana bread batter among a greased muffin tin (filling about two-thirds full), then drop small dollops of the chilled cookie dough on top of the batter in each muffin cup before baking. Bake for a shorter amount of time, typically 20-25 minutes, or until a toothpick inserted into the banana bread portion comes out clean. The cookie dough center will remain soft and gooey.
What if my bananas aren’t ripe enough?
If your bananas aren’t quite ripe enough but you’re craving this banana bread now, you can speed up the ripening process. Place them on a baking sheet and bake at 300°F (150°C) for 15-30 minutes, or until their skins turn completely black and shiny. Let them cool before mashing. This quick method helps to sweeten them and soften their flesh, mimicking the natural ripening process.
Can I skip the chocolate glaze?
Of course! The chocolate ganache glaze is an optional addition for an extra layer of decadence. This cookie dough banana bread is incredibly delicious on its own, with its moist crumb and rich cookie dough center. If you’re looking to reduce sugar or simply prefer a simpler loaf, feel free to skip the glaze entirely.
How do I know when the banana bread is fully baked?
The best way to check for doneness is to insert a wooden skewer or toothpick into the very center of the banana bread (avoiding the cookie dough layer as much as possible). It should come out with a few moist crumbs clinging to it, but not wet batter. If it comes out clean, it might be slightly overbaked. Remember, oven temperatures can vary, so always trust your toothpick test!
More Irresistible Banana Recipes
- Banana Nutella Muffins: A delightful twist on muffins with a creamy Nutella swirl.
- Banana Pudding Brownies: Fudgy brownies layered with banana pudding goodness.
- Baked Banana Donuts: A healthier yet equally delicious way to enjoy banana flavor in donut form.
- Banana Cream Pie Macarons: Delicate French macarons with a creamy banana filling, a true pastry chef’s delight.
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
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Equipment
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9×5 loaf pan
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
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Preheat the oven to 350 F/180 C. Grease and line a 9×5 metal loaf pan with parchment paper to hang over the sides. This ensures easy removal of your baked bread. Set aside.
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First, make the cookie dough. In a medium bowl, whisk together the melted butter and granulated sugar until well combined. Then mix in the milk and vanilla extract for moisture and flavor. Once these wet ingredients are combined, gently fold in the all-purpose flour, fine sea salt, and semi-sweet mini chocolate chips until just incorporated. Press the cookie dough evenly into the lined baking pan and chill in the refrigerator while you prepare the banana bread batter. Chilling is important for the dough to hold its shape during baking.4 tablespoons (56 g) unsalted butter, 1/3 cup (66 g) granulated sugar, 1 tablespoon (10 g) whole milk, 1 teaspoon vanilla extract, 3/4 cup (98 g) all-purpose flour, 1/4 teaspoon fine sea salt, 1/3 cup (66 g) semi-sweet mini chocolate chips
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In a separate medium bowl, whisk together the dry ingredients for the banana bread batter: all-purpose flour, baking soda, fine sea salt, and ground cinnamon. Whisk well to ensure everything is evenly distributed. Set aside.1 1/2 cups (195 g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt, 1 teaspoon ground cinnamon
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In a separate large bowl, whisk together the wet ingredients for the banana bread batter: mashed ripe bananas, light brown sugar (packed), granulated sugar, melted unsalted butter, vegetable oil, large eggs (room temperature for best emulsification), and vanilla extract. Whisk until smooth and well combined.1 1/2 cups (360 g) mashed ripe bananas, 1/2 cup (100 g) light brown sugar, 1/4 cup (50 g) granulated sugar, 6 tablespoons (84 g) unsalted butter, 6 tablespoons (65 g) vegetable oil, 2 (100 g) large eggs, 1 tablespoon vanilla extract
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Add the whisked flour mixture to the wet ingredients. Gently fold them together with a spatula or spoon until just combined. Be careful not to overmix the batter; a few lumps are fine and will result in a more tender bread. Overmixing can lead to a tough texture.
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Carefully remove the chilled cookie dough layer from the pan by lifting up the sides of the parchment paper. Peel the parchment off the dough and place the cookie dough on a plate or cutting board. Keep it in the fridge while you re-line the same loaf pan with fresh parchment paper, ensuring it hangs over the sides for easy removal later.
The dough should be firm enough to hold its shape after chilling. If it’s too soft, return it to the fridge for a little longer until it’s firm.
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Pour approximately half of the banana bread batter into the newly lined loaf pan, spreading it evenly. Then, carefully transfer the firm cookie dough layer on top of the batter in the center of the pan. Finally, gently spread the rest of the banana bread batter over the cookie dough layer, ensuring it’s completely covered.
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Bake the banana bread for 55-65 minutes in the preheated oven, or until a wooden skewer or toothpick inserted into the center (avoiding the cookie dough layer) comes out covered in a few moist crumbs. If the top starts to brown too quickly, loosely tent the loaf with aluminum foil.
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Once baked, remove the pan from the oven and let the banana bread cool on a wire rack for 20-25 minutes. This initial cooling helps it set. Once the pan is cool enough to touch, use the parchment paper overhang to carefully lift the loaf out of the pan. Let it continue cooling completely on the wire rack before proceeding to the glaze.
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Once completely cooled, prepare the chocolate ganache glaze. Heat the heavy cream in a microwave-safe bowl until just simmering (do not boil). Pour the hot cream over the semi-sweet chocolate chips and let it sit for 1-2 minutes, then stir until the chocolate is fully melted and the mixture is smooth and glossy. Pour this luscious glaze evenly over the top of the cooled loaf. Allow the glaze to set slightly, then cut into generous servings and enjoy your incredibly decadent Cookie Dough Banana Bread!1/3 cup (75 g) heavy cream, 2/3 cup (100 g) semi-sweet chocolate chips
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Notes
Storage/freezing: To keep your delicious banana bread fresh, store leftovers in an airtight container at room temperature for 3-4 days. If you want to enjoy it later, the loaf freezes beautifully! Wrap it tightly in plastic wrap, then place it in an airtight container or freezer bag. It will keep well in the freezer for up to 1 month. Thaw at room temperature before serving.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.