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Sliced cookie dough banana bread showing the chocolate chip center layer

Cookie Dough Banana Bread

Mealoras
A moist banana loaf with a decadent chocolate chip cookie dough center.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Banana Bread
Servings 10 Servings

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
 

  • Preheat the oven and prepare a loaf pan with parchment paper.
  • Whisk melted butter and sugar for the cookie dough, then stir in milk, vanilla, flour, salt, and chocolate chips.
  • Press the cookie dough into the pan, remove it using the parchment, and chill.
  • Whisk the dry ingredients for the batter in a medium bowl.
  • In a larger bowl, combine mashed bananas, sugars, melted butter, oil, eggs, and vanilla.
  • Fold the dry ingredients into the wet mixture until just combined.
  • Pour half the batter into the pan, place the chilled cookie dough layer on top, and cover with the remaining batter.
  • Bake until a toothpick comes out with moist crumbs, then cool on a wire rack.
  • Heat heavy cream and stir in chocolate chips to create a glaze to drizzle over the cooled loaf.

Notes

• Measure dry ingredients properly using the spoon-and-level method or a kitchen scale for best results.
• Ensure bananas are very ripe with plenty of brown spots for maximum sweetness.
• Store leftovers in an airtight container at room temperature for up to four days or freeze for up to one month