Cookie Dough Peanut Butter Bread
If you love cookie dough and rich peanut butter banana bread, this Cookie Dough Peanut Butter Bread combines both into one bakery style loaf. It is soft, moist, naturally gluten free, and layered with chocolate chip cookie dough for the ultimate dessert style quick bread.
This recipe uses almond flour and tapioca flour for a tender crumb and is sweetened with coconut sugar for a deep caramel flavor!
Why You Will Love This Recipe
- Naturally gluten free
- Made with almond flour
- Rich peanut butter flavor
- Soft cookie dough pockets throughout
- Perfect for breakfast or dessert
- Freezer friendly
- Try this Cookie Dough Banana Bread too!
Ingredient
Cookie Dough
- 4 tbsp melted coconut oil, or melted butter
- ¼ cup coconut sugar
- ½ tsp vanilla
- 1 egg
- ¾ cup almond flour
- ½ tsp baking soda
- ½ cup dark chocolate chips
Peanut Butter Bread
- 1 cup ripe bananas
- 3 eggs
- ¾ cup all natural creamy peanut butter
- ¼ cup coconut sugar
- 2 tsp vanilla
- 1 ¼ cups almond flour
- ⅓ cup tapioca flour
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup dark chocolate chips
Step By Step 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.
Then, in a large mixing bowl, mash 3 bananas and add in eggs, almond butter, and vanilla. Mix until combined.
Next, add in coconut sugar, almond flour, tapioca flour, baking soda, and salt.
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.
Flour Comparison Guide
| Version | Texture | Rise | Moisture | Best For |
| Almond Flour | Soft and slightly dense | Moderate | Very moist | Gluten-free & Low-carb options |
| All-Purpose Flour | Fluffy and structured | Higher | Moist | Traditional texture & Airy bakes |
Texture Science: Almond vs. Wheat-Based Baking
Because this recipe uses almond flour instead of wheat flour, the structure comes from eggs and peanut butter rather than gluten.
Almond flour creates:
- Moist interior
- Slightly dense crumb
- Rich nutty flavor
Tapioca flour helps:
- Lighten texture
- Improve elasticity
- Prevent excessive density
The chilled cookie dough helps prevent spreading and sinking during baking.
Baking Troubleshooting Guide
| Problem | Potential Cause | The Fix |
| Bread is too dense | Under-baked or too much almond flour | Bake 5–10 minutes longer; measure flour by weight if possible. |
| Cookie dough sinks | Dough is too soft | Chill dough for at least 20 minutes before baking. |
| Gummy center | Bread was sliced too soon | Crucial: Let the loaf cool completely on a wire rack before cutting. |
| Dry texture | Overbaking | Check doneness at 40 minutes; tent with foil if it’s browning too fast. |
Storage Guide
Room Temperature
Store in airtight container for up to 2 days.
Refrigerator
Store up to 7 days. Let slices come to room temperature before serving.
Freezer
Slice fully cooled bread. Wrap individual slices and freeze up to 2 months. Thaw at room temperature or warm gently.
Ingredient Substitutions
Coconut sugar can be replaced with light brown sugar.
Butter can replace coconut oil.
Almond flour should not be substituted one for one with coconut flour.
Regular all purpose flour version would require reducing eggs and adjusting moisture.
Frequently Asked Questions
Yes. Use coconut oil and dairy free chocolate chips.
You may replace with arrowroot starch, but texture may vary slightly.
Yes, but the bread will be less moist and slightly less tender.
Natural peanut butter provides better texture and prevents excess sweetness.
Yes! You can swirl in chunks of edible-style dough or layer it. If layering, chill the dough first so it doesn’t melt into the batter immediately.
Not quite. Since it lacks gluten, it tends to be denser. It relies on eggs and leavening agents for lift, so it won’t be as “domed” as traditional wheat bread.
Use overripe (spotted/black) bananas, don’t overbake, and store it airtight. The healthy fats in almond flour and peanut butter also naturally help retain moisture.
Yes, but it’s a 1:1 swap that adds more density and a distinct nutty flavor. You may need a tiny splash of extra liquid (like almond milk) if the batter feels too stiff.
Expert Tips For Perfect Results
Use very ripe bananas with dark brown spots.
Do not overmix once dry ingredients are added.
Let the loaf cool at least one hour before slicing.
Measure almond flour by spooning into the cup and leveling.
Final Thoughts
This Cookie Dough Peanut Butter Bread is soft, rich, chocolate filled, and perfectly balanced between indulgent and wholesome. The layered cookie dough creates surprise bites of sweetness throughout the peanut butter banana base.
It is ideal for brunch, dessert, meal prep, or gifting. Once you try this version, you may never go back to plain banana bread again.
You May Also Like
- Chocolate Banana Bread
- Sourdough Banana Bread
- Pumpkin Banana Bread
- Cream Cheese Banana Bread
- Protein Banana Bread
If you make this cookie dough peanut butter 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 Peanut Butter Bread
Ingredients
Cookie Dough
- 4 tbsp melted coconut oil, or melted butter
- ¼ cup coconut sugar
- ½ tsp vanilla
- 1 egg
- ¾ cup almond flour
- ½ tsp baking soda
- ½ cup dark chocolate chips
Peanut Butter Bread
- 1 cup ripe bananas
- 3 eggs
- ¾ cup all natural creamy peanut butter
- ¼ cup coconut sugar
- 2 tsp vanilla
- 1 ¼ cups almond flour
- ⅓ cup tapioca flour
- 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.
- Then, in a large mixing bowl, mash 3 bananas and add in eggs, almond butter, and vanilla. Mix until combined.
- Next, add in coconut sugar, almond flour, tapioca flour, baking soda, and salt.
- 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.
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