Chocolate Cookie Dough Banana Bread
Chocolate Cookie Dough Banana Bread is the ultimate comfort food treat! This rich and moist banana bread is filled with deep cocoa flavor, melty chocolate chips, and gooey cookie dough in every slice. It combines everything you love about classic banana bread with a decadent chocolate twist.
Perfect for brunch, dessert, or for using up ripe bananas, this recipe is all about taste and texture. You can keep it simple with store-bought cookie dough or make a quick homemade version in just minutes. Turn it into this Chocolate Bread Pudding for a fun idea!
Why You’ll Love This Chocolate Cookie Dough Banana Bread
- Double chocolate flavor: Cocoa powder + chocolate chips give a rich chocolate base.
- Moist and tender: Thanks to ripe bananas and coconut oil (or any oil you prefer).
- Cookie dough in every bite: Dough balls are layered inside the batter and stay soft as the bread bakes.
- Easy to customize: Works with all-purpose or gluten-free flour, coconut or brown sugar, and dairy-free options.
- Great for freezing or gifting: This Chocolate Cookie Dough Banana Bread holds up well if made ahead.
- Check out my Cookie Dough Banana Bread for the original vanilla version!
Ingredients for Chocolate Banana Bread
For the banana bread batter:
- 1½ cups mashed bananas (about 3 medium overripe bananas)
- 1 egg
- ½ cup melted coconut oil, vegetable oil, or melted butter
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (or gluten-free 1:1 flour)
- ¾ cup light brown sugar or coconut sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- Pinch of sea salt (optional)
- ¾ cup dark chocolate chips
For the cookie dough:
- ⅓ cup flour (all-purpose or oat flour for safer raw consumption)
- 3 tablespoons softened butter or coconut oil
- 3 tablespoons brown sugar or coconut sugar
- ½ teaspoon vanilla extract
- ¼ cup mini chocolate chips
- Pinch of salt (optional)
How to Make It
- Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
- Make the cookie dough: Mix softened butter, sugar, and vanilla until smooth. Stir in flour and chocolate chips until a soft dough forms. Roll into small balls (about ½ inch wide) and chill while you prep the batter.
- Mix the wet ingredients: In a large bowl, mash bananas. Add egg, melted oil, and vanilla. Stir to combine.
- Add dry ingredients: Stir in flour, cocoa powder, brown sugar, baking soda, and salt. The batter will be thick. Fold in the chocolate chips.
- Layer: Spread half the banana batter into the pan. Press cookie dough balls gently into the batter, spacing evenly. Pour the rest of the batter on top and smooth the surface.
- Bake for 45–55 minutes or until a toothpick (inserted into the banana bread, not cookie dough) comes out with moist crumbs.
- Cool completely before slicing. This helps the cookie dough set and gives a clean slice.
Optional Variations for Chocolate Banana Bread
- Add nuts: Fold in chopped walnuts or pecans for crunch.
- Swirl it: Add a swirl of peanut butter or Nutella between layers.
- Make it vegan: Use a flax egg and vegan butter or oil. Make sure your chocolate chips and cookie dough are dairy-free.
- Add a topping: Sprinkle flaky sea salt on top of this Chocolate Cookie Dough Banana Bread before baking for a sweet-salty finish.
Baking Tips
Don’t over mix the batter. Stir just until the dry ingredients disappear.
If the cookie dough balls sink, chill them longer or press them lightly into the middle of the batter.
Check for doneness by inserting a toothpick into the banana bread portion, avoiding the dough balls or melted chocolate chips.
Let the loaf cool completely before slicing so the cookie dough sets and stays in place.
Storage and Freezing Tips for Banana Bread with Cookie Dough
Room temperature: Store in an airtight container for up to 4 days.
Fridge: Keeps well for about a week.
Freezer: Slice and wrap individually. Freeze up to 2 months. Thaw at room temp or microwave for 20–30 seconds.
Estimated Nutrition (Per Slice – 8 slices)
- Calories: 416
- Carbs: 73g
- Protein: 5g
- Fat: 26g
- Fiber: 5g
- Sugar: 36g
Note: Values will vary based on your exact ingredients.
Fixing Chocolate Banana Bread Baking Issues
Loaf is raw in the center?
Make sure you’re testing the bread portion, not melted chocolate or cookie dough. Use an oven thermometer if needed.
Cookie dough balls sank to the bottom?
Chill the dough before adding, and gently press into the batter, not all the way to the bottom.
Loaf cracked or domed unevenly?
That’s normal for banana bread. Make sure your oven is not too hot and avoid overfilling the pan.
Too dry?
Check your flour measuring method. Spoon and level the flour rather than scooping. Make sure the bananas are very ripe.
Reader Tips: Customize Your Cookie Dough Banana Bread
Some readers love mixing in white chocolate, peanut butter chips, or even using brownie batter instead of banana base. If you’ve tried this recipe with a twist, leave a comment and let others know how it turned out!
Try my Pumpkin Cookie Dough Bread too!
Frequently Asked Questions (FAQs)
Yes! Just make sure it is safe to eat raw since the cookie dough will not bake all the way through. Most pre-made doughs these days are heat treated and egg free, but always check the label.
You can, but it’ll be more like a classic banana bread with cookie dough instead of a chocolate version. Just leave out the cocoa and increase the flour slightly (about 2–3 tablespoons).
Yes, it works well with a 1:1 gluten-free flour blend. Just make sure your cookie dough is gluten-free too.
Totally. Use a flax egg (1 tbsp ground flax + 3 tbsp water), dairy-free butter or coconut oil, and vegan chocolate chips. Make sure your cookie dough is eggless and dairy-free.
Use very ripe bananas. The browner and spottier they are, the better. They should be soft and sweet for the best flavor and moisture.
You May Also Like
- Chocolate Banana Bread
- Sourdough Banana Bread
- Pumpkin Banana Bread
- Cream Cheese Banana Bread
- Protein Banana Bread
If you make this gluten free chocolate cookie dough banana bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Breakfast Recipes.
Get the Recipe: Chocolate Cookie Dough Banana Bread
Ingredients
- 1 ½ cups mashed bananas
- 1 egg
- ½ cup melted coconut oil, or melted butter
- 1 tsp vanilla extract
- 1 cup flour, all purpose or gluten free flour
- ¾ cup light brown sugar, or coconut sugar
- ½ cup cocoa powder
- 1 tsp baking soda
- pinch sea salt, optional
- ¾ cup dark chocolate chips
- 1 cup cookie dough, see notes
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a bread loaf pan with parchment paper.
- In a mixing bowl, add mashed bananas, egg, melted coconut oil and vanilla. Stir to combine.
- Then, add in flour, brown sugar, cocoa powder, baking soda and sea salt. Stir to combine.
- Fold in chocolate chips.
- Transfer half of the batter to the lined loaf pan. Spread into an even layer.
- Then take a mini cookie scoop or a spoon and add ½ inch balls of cookie dough.
- Spread the remaining bread batter on top. Smooth evenly.
- Bake for 45 to 55 minutes, until toothpick inserted comes out with only moist crumbs.
- Finally, remove from oven. Allow bread to fully cool before slicing.
Notes
- You can use any cookie dough in this recipe. Even store bought works well.
- Feel free to replace melted coconut oil with olive oil or melted butter.
- Both regular all purpose flour and gluten free 1 to 1 flour can be used.
- Both light brown sugar and coconut sugar work well. I actually prefer the version with coconut sugar.
- The banana bread batter will be somewhat thick.
- Do not bake too long. Once a toothpick inserted comes out with only moist crumbs, remove from oven.
- Allow bread to fully cool before slicing.
- Store covered at room temperature for up to 4 days.
- Check out all of my kitchen favorites!