Cookie Dough Banana Bread
This cookie dough banana bread is like two favorite desserts all in one! It’s soft, moist banana bread packed with sweet, melty chocolate chips and studded with chunks of cookie dough that bake into gooey little pockets of deliciousness. The banana flavor comes through perfectly, not too overpowering, and the cookie dough adds just the right amount of richness.
It’s comforting, just a little indulgent, and exactly what you want with a cup of coffee or as an afternoon treat. If you’ve got a few ripe bananas sitting on the counter and a craving for something a little extra, this recipe is totally worth it. Try this Chocolate Cookie Dough Banana Bread too!
Why You’ll Love Cookie Dough Banana Bread
- Two textures, one loaf – Moist banana bread and chewy cookie dough bites
- Fully customizable – Add in your favorite nuts or white chocolate
- Great for ripe bananas – The browner, the better
- Family favorite – Kid-approved, adult-devoured
- Helpful baking tips – For consistent results every time
- Versatile – Great for breakfast, brunch, an afternoon snack, or dessert
- Check out this Oat Flour Banana Bread or this Pumpkin Cookie Dough Bread recipe for another delicious idea!
Ingredients
These are the ingredients for this cookie dough banana bread. I’ve also provided ingredient substitutions.
Cookie Dough Layer:
- 4 tbsp melted coconut oil, or melted butter – both work well
- ¼ cup coconut sugar – feel free to use light brown sugar instead
- ½ tsp vanilla extract
- 1 egg – for an egg free version, substitute with 1/4 cup applesauce
- ¾ cup almond flour – substitute with 1/2 cup gluten free or all purpose flour
- ½ tsp baking soda
- ½ cup dark chocolate chips – feel free to use your favorite chocolate
Banana Bread Batter:
- 1 ¾ cups mashed ripe bananas
- 2 eggs – for an egg free version, substitute with 1/2 cup applesauce
- ⅓ cup melted coconut oil, or melted butter – both work well
- 1 tsp vanilla extract
- 1 ½ cups gluten free flour – feel free to replace with all purpose flour
- ¾ cup coconut sugar – use light brown sugar if needed
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup dark chocolate chips – feel free to use your favorite chocolate
How to Make Cookie Dough Banana Bread (Step-by-Step)
First, make the cookie dough. In a mixing bowl, add the coconut oil and coconut sugar. Stir until combined.
Then, add in the vanilla and egg. Stir together.
Mix in the almond flour and baking soda. Finally, fold in the chocolate chips. Place the cookie dough in the fridge while you make the banana bread.
Preheat your oven to 350 degrees Fahrenheit. Line a bread loaf pan with parchment paper.
In a large mixing bowl, add mashed bananas, eggs, melted coconut oil and vanilla extract. Stir to combine.
Then, add in gluten free flour, coconut sugar, baking soda and sea salt. Stir to combine.
Fold in the chocolate chips.
Pour half of the banana bread batter into the lined pan.
Then, remove the cookie dough from the fridge. Roll into 3/4 inch size balls. Drop about 10 balls of dough gently on top of the bread batter.
Then, pour the remaining bread batter on top. Smooth into an even layer.
Bake for 40 to 50 minutes, or until a toothpick inserted into the middle comes out mostly clean.
Finally, remove the pan from the oven. Allow the cookie dough banana bread to fully cool before slicing and serving.
Ingredient Notes & Substitutions
| If You Want… | Do This |
|---|---|
| Vegan version | Use unsweetened applesauce instead of eggs and dairy free chocolate chips |
| No coconut oil | Use butter or neutral vegetable oil instead |
| Less sugar | Reduce sugar in both dough and bread by 20–25% |
| Nut-free | Swap almond flour with oat flour or gluten free all purpose flour |
| More texture | Add chopped walnuts or pecans to the banana bread batter |
| Boost banana flavor | Use very ripe bananas and a touch of banana extract if needed |
Cookie Dough Banana Bread Baking Tips for Perfect Results
- Use very ripe bananas – Fully brown or speckled bananas are key for flavor and moisture.
- Don’t skip chilling the cookie dough – It helps hold shape in the oven.
- Check your baking soda – Expired leavening = dense bread.
- Let it cool completely – Slicing too early causes the cookie dough bits to smear or fall apart.
- Want a cleaner top? – Use a few flattened cookie dough discs instead of balls to avoid peaks on top.
Storage & Freezing
Store this cookie dough banana bread at room temp in an airtight container for up to 4 days.
To freeze, wrap tightly in parchment and foil and store for up to 3 months. Slice before freezing for easy grab and go pieces.
Warm in toaster oven or microwave for the best texture after freezing.
Frequently Asked Questions (FAQs)
Sure! You can replace them with chopped nuts, dried fruit, or leave them out entirely for a more classic banana flavor.
In this recipe, the cookie dough bakes inside the banana bread, so it’s safe. If you ever want to make raw edible cookie dough separately, make sure to heat-treat your flour and skip raw eggs.
Your dough might have been too warm or your batter too thin. Chill the dough well before baking, and don’t press the balls too far down into the batter.
Yes — just make sure it’s safe to bake and suitable for layering. Slice into small chunks or roll into balls before using.
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 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: Cookie Dough Banana Bread
Ingredients
Cookie Dough
- 4 tbsp melted coconut oil, or melted butter
- ¼ cup coconut sugar
- ½ tsp vanilla extract
- 1 egg
- ¾ cup almond flour
- ½ tsp baking soda
- ½ cup dark chocolate chips
Banana Bread
- 1 ¾ cups mashed ripe bananas
- 2 eggs
- ⅓ cup melted coconut oil, or melted butter
- 1 tsp vanilla extract
- 1 ½ cups gluten free flour
- ¾ cup coconut sugar
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup dark chocolate chips
Instructions
- First, make the cookie dough. In a mixing bowl, add the coconut oil and coconut sugar. Stir until combined.
- Then, add in the vanilla and egg. Stir together.
- Mix in the almond flour and baking soda. Finally, fold in the chocolate chips. Place the cookie dough in the fridge while you make the banana bread.
- Preheat your oven to 350 degrees Fahrenheit. Line a bread loaf pan with parchment paper.
- In a large mixing bowl, add mashed bananas, eggs, melted coconut oil and vanilla extract. Stir to combine.
- Then, add in gluten free flour, coconut sugar, baking soda and sea salt. Stir to combine.
- Fold in the chocolate chips.
- Pour half of the banana bread batter into the lined pan.
- Then, remove the cookie dough from the fridge. Roll into ¾ inch size balls. Drop about 10 balls of dough gently on top of the bread batter.
- Then, pour the remaining bread batter on top. Smooth into an even layer.
- Bake for 40 to 50 minutes, or until a toothpick inserted into the middle comes out mostly clean.
- Finally, remove the pan from the oven. Allow the cookie dough banana bread to fully cool before slicing and serving.
Notes
- This recipe can be made with any cookie dough recipe and any banana bread recipe.
- Use ripe brown bananas for the best flavor.
- Use refined coconut oil for a neutral flavor. Unrefined coconut oil has a slight coconut flavor. Melted butter also works well.
- Light brown sugar can replace the coconut sugar if needed.
- Bake until a toothpick inserted comes out mostly clean. This bread takes a little longer than usual banana bread due to the cookie dough.
- Store any leftovers in an airtight container for up to 4 days at room temperature.
- Check out all of my kitchen favorites!
One Comment on “Cookie Dough Banana Bread”
Can we use wheat flour