Not only is this recipe incredibly easy, but it also delivers bakery-level flavor using ingredients you already have at home. Even better, the addition of chocolate chips takes it to the next level!

Why You Will Love This Banana Bread Pudding

This recipe stands out for several reasons. First, it uses banana bread instead of plain bread, which adds natural sweetness and depth. In addition, the custard mixture creates a perfectly creamy texture. Finally, it comes together quickly with minimal prep.

Ingredients

• 3 cups banana bread, see note
• 4 tbsp melted butter
• 1/3 cup coconut sugar, or light brown sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 1/2 cups whole milk
• 1/2 cup dark chocolate chips

Ingredient Substitutions Table

Step by Step Instructions

First, preheat your oven to 375 degrees Fahrenheit.

Next, cut the banana bread into 1 inch cubes and place them in a large mixing bowl.

Meanwhile, in another bowl, combine the melted butter, coconut sugar, and vanilla extract. Stir until smooth.

Then, whisk in the eggs and milk until fully combined.

After that, pour the custard mixture over the bread cubes. Gently stir until all pieces are evenly soaked.

Transfer everything into an 8 by 8 inch baking dish. Spread evenly.

Bake for 36 to 39 minutes, or until the top is lightly golden and the center is mostly set but still soft.

Finally, remove from the oven and allow it to cool slightly before serving.

How to Tell When It Is Done

Knowing when your banana bread pudding is perfectly baked makes all the difference.

The top should be lightly golden

The center should jiggle slightly but not be liquid

A knife inserted should come out mostly clean

Pro Tips for the Best Texture

For the best results, use slightly stale banana bread. This helps absorb the custard without becoming mushy.

Additionally, avoid overmixing after adding the liquid. Gentle stirring keeps the texture intact.

Finally, do not overbake. A slightly gooey center creates the perfect contrast with the crisp top.

Flavor Variations

• You can easily customize this recipe depending on your preference.
• Add chopped walnuts for crunch
• Drizzle caramel sauce before serving
• Sprinkle cinnamon or nutmeg for warmth
• Use white chocolate instead of dark

Storage and Reheating

Store leftovers in an airtight container at room temperature for up to 3 days.

To reheat, warm in the oven at 300 degrees or microwave in short intervals until heated through.

Frequently Asked Questions

You May Also Like

• Chocolate Bread Pudding
• Brownie Pudding (Ina Garten Viral Recipe)
• Avocado Chocolate Pudding
• Best Whole30 Chia Pudding
• Vegan Banana Pudding From Scratch (Gluten Free)

If you make this Banana Bread Pudding 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 Dessert Recipes.

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Banana Bread Pudding

Crispy on top and silky in the middle! This dessert transforms banana bread into a creamy, chocolatey dream. It’s a simple, melt-in-your-mouth treat that’s perfectly sweet and bursting with homemade flavor.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 9 servings

Calories 414kcal

Author Addison LaBonte

Ingredients

• 3 cups banana bread see note
• 4 tbsp melted butter
• ⅓ cup coconut sugar or light brown sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 ½ cups whole milk
• ½ cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 375 degrees Fahrenheit.
• Slice the bread into 1 inch cubes. Place them all in a large mixing bowl.
• In another mixing bowl, add the melted butter, coconut sugar, and vanilla. Stir together.
• Then, whisk in the eggs and the milk.
• Pour this creamy mixture over the bread cubes. Gently stir together until the bread is soaked.
• Transfer this mixture to an 8 inch by 8 inch baking pan.
• Bake for 36 to 39 minutes, or until the tops of the bread cubes are lightly toasted and the custard is mostly set.
• Finally, remove from the oven. Serve immediately or store in an airtight container for up to 3 days.

Notes

• Feel free to use any recipe for your banana bread!
• You can easily double this recipe if needed. Bake it in a 9×13 pan.
• The bread should be slightly toasted on top, while the filling should be mostly set but still gooey.
• Store at room temperature for up to 3 days.

Nutrition

Calories: 414kcal | Carbohydrates: 56g | Protein: 7g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 326mg | Potassium: 189mg | Fiber: 2g | Sugar: 6g | Vitamin A: 689IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg

The post Banana Bread Pudding appeared first on Organically Addison.

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

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

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

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.

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Cookie Dough Peanut Butter Bread

Cookie Dough Peanut Butter Bread is soft, moist, and rich with sweet peanut butter flavor. Each slice has pockets of chocolate chip cookie dough and ripe banana sweetness. It tastes buttery, chocolatey, and perfectly balanced, like dessert and comfort food in one loaf.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 412kcal

Author Addison LaBonte

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

US Customary – Metric

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.

Nutrition

Calories: 412kcal | Carbohydrates: 42g | Protein: 14g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 505mg | Potassium: 237mg | Fiber: 7g | Sugar: 13g | Vitamin A: 131IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 4mg

The post Cookie Dough Peanut Butter Bread appeared first on Organically Addison.

These peanut butter protein cookies are soft in the center, lightly golden on the edges, and packed with peanut butter flavor. Each cookie is naturally gluten free and loaded with protein, making them perfect for a post workout snack or healthier dessert.

These are not dry, chalky protein cookies. They bake up chewy, rich, and slightly gooey in the center. Try these 3 Ingredient Protein Cookies too!

Why You Will Love These Cookies

• High protein and gluten free
• Flourless recipe
• Thick and chewy texture
• Simple pantry ingredients
• Ready in about 20 minutes
• Great for meal prep
• You will love these Chocolate Protein Cookies too!

Texture Guide

These peanut butter protein cookies are:

• Thick and soft
• Chewy in the center
• Lightly crisp on the edges
• Not cakey
• Not crumbly

Because they are flourless and protein rich, the dough will be sticky before chilling. That is normal.

Ingredients

1 cup all natural creamy peanut butter

1 cup vanilla protein powder

½ cup coconut sugar

2 eggs

½ tsp baking soda

1 cup mini dark chocolate chips

Ingredient Notes

Peanut Butter

Use natural creamy peanut butter with just peanuts and salt. Avoid added oils for best structure.

Protein Powder

Vanilla protein powder adds sweetness and structure. Whey protein creates a thicker dough. Bone broth protein produces a softer cookie. Plant based protein may require slight moisture adjustment.

Coconut Sugar

Adds caramel like sweetness and helps create golden edges.

Eggs

Provide structure and moisture.

Baking Soda

Helps these peanut butter protein cookies rise slightly and prevents density.

How To Make Peanut Butter Protein Cookies

First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

In a large mixing bowl, add the peanut butter, protein powder, coconut sugar, eggs, and baking soda. Stir until a thick caramel-like dough is formed. If your dough is too runny, add a little more protein powder to thicken it.

Fold in the chocolate chips.

Refrigerate the cookie dough for at least 15 minutes or until it is scoop able. The dough will be very sticky.

Scoop balls of dough onto the lined pan, spacing at least 3 inches apart.

Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers are still gooey.

Remove from the oven. Cool on the pan for 10 minutes before removing.

Protein Powder Adjustment Guide

Why Chilling The Dough Matters

Chilling helps:

• Firm up peanut butter fats
• Improve structure
• Reduce spreading
• Create thicker cookies

Skipping this step can result in flatter cookies.

Frequently Asked Questions (FAQs)

You May Also Like

• Banana Protein Muffins
• Paleo Chocolate Covered Almond Butter Balls
• Paleo Dark Chocolate Banana Protein Smoothie
• Protein Chocolate Chip Cookies
• Vegan Peanut Butter Oatmeal Cookies

If you make this 5 ingredient protein peanut butter cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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Peanut Butter Protein Cookies

Soft, pillowy cookies that melt in your mouth! These protein peanut butter cookies blend creamy peanut butter with sweet vanilla and rich dark chocolate. They’re thick, fudgy, and perfectly gooey in the middle. The ultimate guilt-free, nutty snack!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 8 cookies

Calories 381kcal

Author Addison LaBonte

Ingredients

• 1 cup all natural creamy peanut butter
• 1 cup vanilla protein powder see note
• ½ cup coconut sugar
• 2 eggs
• ½ tsp baking soda
• 1 cup mini dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• In a large mixing bowl, add the peanut butter, protein powder, coconut sugar, eggs, and baking soda. Stir until a thick caramel-like dough is formed. If your dough is too runny, add a little more protein powder to thicken it.
• Fold in the chocolate chips.
• Refrigerate the cookie dough for at least 15 minutes or until it is scoop able. The dough will be very sticky.
• Scoop balls of dough onto the lined pan, spacing at least 3 inches apart.
• Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers are still gooey.
• Remove from the oven. Cool on the pan for 10 minutes before removing.

Notes

• You may need to add a little more protein powder to thicken your dough. I used vanilla bone broth protein powder.
• Whey protein powder is a little thicker.
• The cookie dough will be very sticky. Use an ice cream scoop and a spoon to scoop the balls of dough.
• Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 381kcal | Carbohydrates: 31g | Protein: 25g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.004g | Cholesterol: 69mg | Sodium: 301mg | Potassium: 395mg | Fiber: 2g | Sugar: 18g | Vitamin A: 62IU | Vitamin C: 0.1mg | Calcium: 159mg | Iron: 1mg

The post Peanut Butter Protein Cookies appeared first on Organically Addison.

Why You’ll Love This

• These cookies are:
• Ready in under 25 minutes
• Gluten free and dairy free
• Naturally sweetened by ripe bananas
• Contain no refined sugar
• Customizable with mix-ins!
• Try our Peanut Butter Protein Cookies too!

Ingredients

2 medium ripe bananas

1 cup vanilla protein powder

1 cup all natural creamy peanut butter

Mini chocolate chips

Step-By-Step Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

In a mixing bowl, add the ripe bananas. Use a fork to mash them.

Then, add in the protein powder and peanut butter. Stir together.

Fold in the mini chocolate chips.

Use a cookie scoop to scoop balls of dough onto the lined pan. Space apart at least 3 inches.

Bake for 10 to 11 minutes, or until the edges are set and the middles are still slightly gooey.

Finally, remove from the oven. Allow these 3 ingredient protein cookies to cool for 15 minutes on the pan before removing to a cooling rack.

Ingredient Tips

For best texture, use very ripe bananas with brown spots.

Choose a protein powder that tastes great on its own to avoid bitter cookies.

All-natural peanut butter (just peanuts + salt) gives the best flavor and texture.

Substitutes and Variations

Vegan: Use a plant-based protein powder and swap peanut butter for almond or sunflower seed butter.

Nut-free: Swap peanut butter for sunflower seed butter.

Chocolate boost: Use chocolate protein powder and stir in sugar-free chocolate chips.

High-Protein: Add 1–2 tablespoons chia seeds.

Troubleshooting

Dough too dry? Add 1–2 teaspoons of almond milk or water.

Dough too wet? Add a tablespoon extra protein powder.

Not sweet enough? Add a teaspoon honey, maple syrup, or sugar-free sweetener.

Storage

Store cookies in an airtight container at room temperature for up to 48 hours.

Freeze baked cookies up to 3 months; thaw before serving.

Frequently Asked Questions (FAQs)

You May Also Like

• Banana Protein Muffins
• Paleo Chocolate Covered Almond Butter Balls
• Paleo Dark Chocolate Banana Protein Smoothie
• Protein Chocolate Chip Cookies
• Vegan Peanut Butter Oatmeal Cookies

If you make this 3 ingredient protein cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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3 Ingredient Protein Cookies

Soft, chewy 3 Ingredient Protein Cookies made with ripe bananas, creamy peanut butter, and vanilla protein powder. Naturally sweet, rich, and chocolatey, these cookies taste like a fudgy peanut butter treat with melty chocolate in every bite.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 cookies

Calories 256kcal

Author Addison LaBonte

Ingredients

• 2 medium ripe bananas
• 1 cup vanilla protein powder
• 1 cup all natural creamy peanut butter
• 1 cup mini chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• In a mixing bowl, add the ripe bananas. Use a fork to mash them.
• Then, add in the protein powder and peanut butter. Stir together.
• Fold in the mini chocolate chips.
• Use a cookie scoop to scoop balls of dough onto the lined pan. Space apart at least 3 inches.
• Bake for 10 to 11 minutes, or until the edges are set and the middles are still slightly gooey.
• Finally, remove from the oven. Allow these 3 ingredient protein cookies to cool for 15 minutes on the pan before removing to a cooling rack.

Notes

• Use ripe bananas. Do not use green bananas.
• For the best results, use all natural creamy peanut butter made from only peanuts and salt.
• I highly recommend using a vanilla protein powder that you enjoy the flavor of.
• Store leftovers in an airtight container at room temperature for up to 48 hours.

Nutrition

Calories: 256kcal | Carbohydrates: 21g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 126mg | Potassium: 229mg | Fiber: 2g | Sugar: 14g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg

The post 3 Ingredient Protein Cookies appeared first on Organically Addison.

Ingredients You’ll Need

For the Pumpkin Bread Batter

• 1 cup pumpkin purée
• 3 large eggs
• ⅓ cup melted coconut oil (or melted butter or olive oil)
• 1 tsp vanilla extract
• 1½ cups all-purpose flour (or gluten-free 1:1 blend)
• ½ tsp baking powder
• 1 tsp baking soda
• 1 cup brown sugar (or coconut sugar)
• ½ tsp pumpkin pie spice
• 1 tsp cinnamon
• ½ cup chocolate chips or chocolate chunks

For the Cookie Dough Layer

• 1 cup raw cookie dough (store-bought or homemade edible dough)

Tip: Make sure your cookie dough is room temperature before layering — it helps it bake easier.

Step-by-Step Instructions

Step 1: Prep the Pan

Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy lifting.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the pumpkin purée, eggs, melted coconut oil, and vanilla extract until smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, and cinnamon.

Step 4: Make the Batter

Add dry ingredients to the wet mixture. Stir gently until combined, then fold in brown sugar and chocolate chips.

Step 5: Layer the Batter and Dough

Pour ⅓ of the batter into the pan and smooth.

Crumble or spread ½ of the cookie dough on top.

Add the next ⅓ of the batter, then the remaining cookie dough.

Finish with the final layer of batter on top.

Step 6: Bake

Bake for 55–65 minutes, or until a toothpick inserted in the centre comes out mostly clean (a few moist crumbs are perfect).

Step 7: Cool and Slice

Let the pumpkin cookie dough bread cool in the pan for 30 minutes, then lift it out and cool completely before slicing.

Expert Tips & Variations

Ingredient Swaps

Use melted butter or olive oil instead of coconut oil if you prefer.

Almond flour or 1:1 gluten-free flour blend works in place of all-purpose flour.

Coconut sugar or light brown sugar both yield good flavor, though coconut sugar gives a deeper, slightly caramel note.

Variations & Fun Twists

Make mini-loaves (2 x 8-inch pans) using half the recipe. Reduce bake time by ~10 minutes — check with toothpick.

Omit chocolate chips and add chopped nuts (e.g. walnuts or pecans) for crunch.

For a vegan version: replace eggs with flax-egg or applesauce and use vegan cookie-dough if available.

Try my Peanut Butter Cookie Dough Bread too!

Freezing & Storage

Store cooled pumpkin cookie dough bread wrapped at room temperature for up to 4 days.

To freeze: wrap slices in freezer-safe wrap / foil. Freeze up to 2 months. Thaw overnight in fridge or at room temperature. Toast lightly before serving.

Make-Ahead Tip for Pumpkin Cookie Dough Bread

Bake the loaf the night before. Wrap well. For best flavor, slice and warm in toaster oven (light toast) before serving.

Frequently Asked Questions

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 pumpkin cookie dough 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.

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Pumpkin Cookie Dough Bread

Pumpkin Cookie Dough Bread is soft, moist, and full of cozy pumpkin spice flavor. Each slice has a gooey cookie dough layer and melty chocolate chips, making it taste like warm pumpkin pie mixed with fresh-baked cookies in one sweet loaf.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 slices

Calories 355kcal

Author Addison LaBonte

Ingredients

• 1 cup pumpkin purée
• 3 eggs
• ⅓ cup coconut oil melted
• 1 tsp vanilla extract
• 1 ½ cups flour all purpose or gluten free
• ½ tsp baking powder
• 1 tsp baking soda
• 1 cup brown sugar or coconut sugar
• ½ tsp pumpkin pie spice
• 1 tsp cinnamon
• ½ cup chocolate chips or chocolate chunks
• 1 cup raw cookie dough

US Customary – Metric

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
• In a large mixing bowl, add pumpkin purée, eggs, melted coconut oil and eggs. Stir to combine.
• Add in all remaining ingredients except chocolate chips. Stir to combine.
• Fold in the chocolate chips.
• Transfer ⅓ of the batter to the lined bread pan. Smooth into one even layer. Top with half of the cookie dough. Smooth into an even layer.
• Repeat this step. Transfer the second third of the batter on top of the cookie dough. Top with the remaining cookie dough.
• Spread the rest of the pumpkin bread batter on top.
• Bake for 55 to 65 minutes or until toothpick inserted comes out clean.
• Finally, remove pumpkin cookie dough bread from oven. Allow bread to fully cool before slicing into.

Notes

• You can make this recipe with any type of cookie dough — even store-bought works great.
• You can swap the melted coconut oil for olive oil or melted butter if you prefer.
• Use either regular all-purpose flour or a gluten-free 1:1 flour blend.
• Light brown sugar and coconut sugar both work nicely, though I personally like the flavor from coconut sugar best.
• Be careful not to overbake — once a toothpick inserted in the center comes out with just a few moist crumbs, it’s ready.
• Let the bread cool completely before slicing.
• Keep covered at room temperature for up to 4 days.

Nutrition

Calories: 355kcal | Carbohydrates: 55g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 197mg | Potassium: 150mg | Fiber: 2g | Sugar: 28g | Vitamin A: 4856IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg

The post Pumpkin Cookie Dough Bread appeared first on Organically Addison.

Why This Chocolate Bread Pudding Works

This version hits the sweet spot between a soft custard interior and a tender, slightly crisp top. You get deep chocolate flavor from real chocolate (not just cocoa powder) and rich texture from the custard’s egg‑milk balance.

Because the bread soaks long enough, it becomes custardy without ever turning mushy. And the formula is forgiving enough that slight oven or ingredient variances don’t ruin it.

Try my Brownie Pudding or my Banana Bread Pudding for another delicious dessert recipe!

Best Bread Types and Texture for Bread Pudding

Here’s a handy comparison of common bread choices and how they affect your chocolate bread pudding’s final texture.

You can mix breads (e.g. half brioche + half French) if you want a blend of structure + richness.

Ingredients and Easy Alternatives

Standard Version

• 4 cups chocolate bread (cubed)
• 4 tbsp melted butter
• ⅓ cup coconut sugar or light brown sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1½ cups whole milk
• ½ cup dark chocolate chips

Alternative / Substitution Options

Step‑by‑Step Instructions

1. Preheat oven to 375 °F (190 °C).
2. Slice bread into ~1 inch cubes. Put into a large mixing bowl.
3. In a separate bowl, combine melted butter, coconut (or brown) sugar, and vanilla. Stir well.
4. Whisk in the eggs until fully blended.
5. Stir in the milk, making a smooth custard.
6. Pour the custard over the bread cubes. Gently fold to coat all pieces. Let sit for 10–20 minutes so the bread absorbs the liquid. (Press down lightly so submerged pieces soak.)
7. Gently fold in the chocolate chips.
8. Transfer mixture to an 8×8 inch baking pan (or equivalent).
9. Bake for 40–45 minutes, until the top is lightly toasted and a toothpick inserted in center comes out with a few moist crumbs (not wet custard).
10. Let your chocolate bread pudding rest for 10–15 minutes before serving.

Baking Tips & Troubleshooting

If top is browning too fast but center is underdone: cover loosely with foil for last 10 minutes

If custard seems too runny after baking: next time reduce milk by 2–3 tbsp or bake a bit longer

Moreover, if bread is too stale and not absorbing: sprinkle a tbsp or two of extra milk mid‑soak

If center is undercooked but outer edges are firm: use a water bath (place baking pan in a larger pan with ~½ inch warm water)

Use an oven thermometer — many ovens run hot or cold

Always let your chocolate bread pudding rest slightly; it will set more as it cools

Variations: Lighter & Add‑Ons

Lighter / Lower Fat Version

• Use lower‑fat milk (2%) or half milk + half oat milk
• Use less butter (2 tbsp instead of 4)
• Use less sugar (⅓ cup to ¼ cup) or sugar substitutes
• Use less chocolate chips, or cut into small chunks

Flavor Add‑Ons / Twists

• Add ½ tsp instant espresso powder for mocha depth
• Sprinkle chopped nuts (pecans, walnuts, hazelnuts)
• Add a pinch of cinnamon or orange zest
• Drizzle salted caramel or chocolate ganache just before serving
• Add fresh or dried berries on top

Serving Suggestions

Serve warm or at room temperature. Great topping ideas:

• Whipped cream
• Chocolate ganache or drizzle
• Caramel sauce
• Fresh berries (strawberries, raspberries)
• A scoop of vanilla ice cream
• Dusting of powdered sugar

Storage, Freezing & Reheating

Store: Cover tightly and keep in fridge for up to 3–5 days

Reheat: Microwave slices (20–30 sec), or reheat in oven at 325 °F (~10 min)

Freeze: You can freeze individual portions wrapped well for up to 2 months. Thaw overnight in fridge, then warm gently before serving

Nutrition Facts (Estimated, Standard Version)

This is a rough estimate per serving (assuming 8 servings):

• Calories: ~378
• Total fat: ~16 g
• Saturated fat: ~7 g
• Carbohydrates: ~63 g
• Sugar: ~12 g
• Protein: ~14 g

Frequently Asked Questions (FAQs)

You May Also Like

• Almond Flour Banana Bread
• Protein Banana Bread
• Pumpkin Banana Bread
• Coconut Flour Banana Bread
• Cream Cheese Banana Bread

If you make this chocolate banana bread pudding 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.

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Chocolate Bread Pudding

Chocolate Bread Pudding is rich, warm, and comforting with soft custardy bread, melted chocolate chips, and a lightly crisp top! Every bite tastes creamy, sweet, and perfectly chocolaty.

Course Breakfast, Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 9 servings

Calories 378kcal

Author Addison LaBonte

Ingredients

• 4 cups chocolate bread see notes
• 4 tbsp melted butter
• ⅓ cup coconut sugar or light brown sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 ½ cups whole milk
• ½ cup dark chocolate chips

Instructions

• First, preheat your oven to 375 degrees Fahrenheit.
• Slice the bread into 1 inch cubes. Place them all in a large mixing bowl.
• In another mixing bowl, add the melted butter, coconut sugar, and vanilla. Stir together.
• Then, whisk in the eggs and the milk.
• Pour this creamy mixture over the bread cubes. Gently stir together until the bread is soaked.
• Transfer this mixture to an 8 inch by 8 inch baking pan.
• Bake for 40 to 45 minutes, or until the tops of the bread cubes are lightly toasted and the custard is mostly set.
• Finally, remove from the oven. Serve immediately or store in an airtight container for up to 3 days.

Notes

• I used my chocolate banana bread for this recipe and it worked so well!
• You can easily double this recipe if needed. Bake it in a 9×13 pan.
• The bread should be slightly toasted on top, while the filling should be mostly set.
• Store at room temperature for up to 3 days.
• Check out all of my kitchen favorites!

Nutrition

Calories: 378kcal | Carbohydrates: 63g | Protein: 14g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 585mg | Potassium: 232mg | Fiber: 5g | Sugar: 12g | Vitamin A: 303IU | Vitamin C: 0.2mg | Calcium: 191mg | Iron: 5mg

The post Chocolate Bread Pudding appeared first on Organically Addison.

Whether you are baking for a cozy breakfast, a snack, or just trying to use up overripe bananas, this is the recipe to keep in your back pocket.

Why You’ll Love This Marble Banana Bread Recipe

• Soft and moist every time
• Chocolatey without being too rich
• Naturally gluten-free and dairy-optional
• One bowl with easy clean-up
• Pretty marbled pattern with minimal effort
• Check out this Cookie Dough Banana Bread or this Pumpkin Cookie Dough Bread for another fun recipe!

Ingredients

Makes one 8×4 inch loaf (8 to 10 slices)

• 1 ¾ cups mashed bananas (about 3 medium very ripe bananas)
• 2 large eggs
• ⅓ cup melted coconut oil or melted butter
• 1 teaspoon vanilla extract
• 1 ½ cups gluten-free 1 to 1 flour blend
• ¾ cup coconut sugar or regular granulated sugar
• 1 teaspoon baking soda
• Pinch of sea salt
• ¼ cup unsweetened cocoa powder
• ½ cup dark chocolate chips (optional topping)

Use King Arthur or Bob’s Red Mill gluten-free 1 to 1 flour for best results. Regular all-purpose flour also works.

How to Make Marble Banana Bread

1. Preheat your oven to 350°F (175°C). Line an 8×4 inch loaf pan with parchment paper and lightly grease it.
2. In a large bowl, mash the bananas. Add eggs, melted coconut oil or butter, and vanilla extract. Stir until combined.
3. Add flour, sugar, baking soda, and salt. Mix just until everything is blended. Do not overmix.
4. Transfer half of the batter to a separate bowl. Stir in the cocoa powder to make the chocolate swirl batter.
5. Alternate spoonful of plain and chocolate batter into your prepared pan. Once all batter is in, gently swirl a knife or skewer through the loaf 3 to 5 times.
6. Sprinkle the top with chocolate chips if using.
7. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Let the loaf cool in the pan for 10 to 15 minutes. Then lift it out and allow it to cool completely on a wire rack before slicing.

Helpful Tips

Use ripe bananas
The darker the peel, the sweeter the flavor. Avoid green or just-yellow bananas.

Match the batter textures
If the chocolate batter seems thicker than the plain batter, stir in 1 to 2 teaspoons of milk or water to even it out.

Do not over-swirl
Too much swirling blends the colors instead of creating a distinct marble effect.

Cool before slicing
If you cut too soon, the loaf may crumble or feel gummy in the middle.

Common Marble Banana Bread Mistakes and Fixes

Loaf is dense or underbaked
You may have used too much banana or not enough flour. Always level your flour and use ripe but not overripe bananas. Check for doneness with a toothpick.

Top browns too fast
Tent the loaf with foil during the last 10 minutes of baking to prevent burning while the center finishes baking.

Swirl is muddy or unclear
Keep your swirling minimal. Also make sure the two batters are similar in thickness before combining.

Variations

• Add a crumb topping made from butter, flour, sugar, and oats before baking
• Swirl in peanut butter or tahini for extra richness
• Add chopped walnuts or pecans to the banana or chocolate batter
• Stir in a few spices like cinnamon or nutmeg for a cozy twist
• Use flax eggs and plant-based butter to make it fully vegan

Serving Ideas

This marble banana bread is delicious all on its own, but you can also:

• Toast it and spread with butter or nut butter
• Serve it warm with vanilla ice cream as dessert
• Pair with coffee or hot cocoa
• Add yogurt and fruit on the side for breakfast

Storage and Freezing

Room temperature
Keep this marble banana bread in an airtight container for up to 3 days.

Refrigerator
Store wrapped for up to 5 days.

Freezer
Wrap the whole loaf or individual slices and freeze for up to 2 months. Thaw at room temperature or gently warm in the oven or microwave.

Frequently Asked Questions (FAQs)

You May Also Like

• Chocolate Banana Bread
• Sourdough Banana Bread
• Pumpkin Banana Bread
• Cream Cheese Banana Bread
• Protein Banana Bread

This marble banana bread is everything you love about banana bread with a beautiful chocolate twist. It is easy to make, naturally gluten-free, and perfect for any time of day. Whether you keep it simple or play around with add-ins and swirls, this is the kind of loaf that disappears fast.

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.

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Marble Banana Bread

Moist, fluffy, and swirled with chocolate, this marble banana bread combines the best of classic banana bread and rich chocolate loaf. An easy, delicious treat for any occasion!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 354kcal

Author Addison LaBonte

Ingredients

• 1 ¾ cups mashed bananas about 3 bananas
• 2 eggs
• ⅓ cup melted coconut oil or melted butter
• 1 tsp vanilla extract
• 1 ½ cups gluten free 1 to 1 flour
• ¾ cup coconut sugar or granulated sugar
• 1 tsp baking soda
• pinch sea salt
• ¼ cup cocoa powder
• ½ cup dark chocolate chips

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 4 inch bread loaf pan with parchment paper.
• In a 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.
• Pour half of this batter into a separate bowl. Mix in the cocoa powder.
• Take two cookie scoops and alternate the regular batter and the chocolate batter. Then, use a knife to swirl together.
• Top with chocolate chips.
• Bake for 45 to 55 minutes or until toothpick inserted comes out mostly clean.
• Finally, remove from oven. Allow bread to fully cool before slicing

Notes

• Use ripe bananas, not green bananas.
• Use refined coconut oil for a neutral flavor. Unrefined coconut oil has a slight coconut flavor. Melted butter also works well.
• I love King Arthur Flour gluten free 1 to 1 flour or Bob’s Red Mill gluten free baking flour for this recipe.
• Do not bake too long. The edges should be golden and the middle should look puffed up.
• Store leftovers in an airtight container for up to 2 days.
• Check out all of my kitchen favorites!

Nutrition

Calories: 354kcal | Carbohydrates: 57g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 183mg | Potassium: 256mg | Fiber: 4g | Sugar: 16g | Vitamin A: 91IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

The post Marble Banana Bread appeared first on Organically Addison.

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

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.
• Peanut Butter Cookie Dough Bread is a great recipe too!

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)

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.

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Cookie Dough Banana Bread

This cookie dough banana bread is soft, sweet, and full of flavor. Ripe bananas make it moist and tender, while gooey cookie dough chunks and melty chocolate chips add a rich, buttery bite. It’s like dessert and banana bread in one perfect slice!

Course Breakfast, Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 10 slices

Calories 421kcal

Author Addison LaBonte

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

US Customary – Metric

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!

Nutrition

Calories: 421kcal | Carbohydrates: 51g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 331mg | Potassium: 113mg | Fiber: 5g | Sugar: 15g | Vitamin A: 88IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 3mg

The post Cookie Dough Banana Bread appeared first on Organically Addison.

This unique recipe blends the rich, familiar taste of cocoa with the subtle goodness of bone broth, offering a delightful way to support your gut health, skin, and joints, all while satisfying your sweet tooth. Get ready to experience comfort and wellness in every sip!

Why You Will Love This Bone Broth Hot Chocolate Recipe

You might be thinking, “Bone broth in my hot chocolate? Really?” And my answer is a resounding YES! Here’s why this unexpected pairing will win you over.

• Gut-Healing Goodness: Bone broth is renowned for its collagen and gelatin content, which can help soothe and repair the gut lining, promoting better digestion and nutrient absorption.
• Immune System Support: Packed with amino acids like glycine and proline, bone broth can help bolster your immune system, making this a perfect drink for colder months or when you need a little extra support.
• Skin, Hair & Joint Health: The collagen in bone broth is a vital protein for healthy skin elasticity, strong hair, and supple joints. Sip your way to a natural glow!
• Hidden Nutrition: It’s an ingenious way to incorporate more nutrient-dense bone broth into your diet without even realizing it. The cocoa and honey cleverly mask any savory notes.
• Naturally Sweet & Satisfying: With just the right amount of honey, this hot chocolate is sweet without being overly so, and the healthy fats from your milk of choice (and the broth itself) make it incredibly satisfying.
• Quick & Easy: With minimal ingredients and a simple preparation process, you can whip up this nourishing drink in minutes.
• Check out this Oat Milk Hot Chocolate for another comforting beverage!

Ingredients & Substitutes

These are the main ingredients and substitutions for this bone broth hot chocolate. Scroll down to the recipe card for full ingredients list and instructions.

First, choose unflavored bone broth. I typically use the beef broth from Trader Joe’s.

Next, select your milk of choice. Both regular and dairy free milk work well.

Cocoa powder adds the delicious chocolate flavor! I prefer dark cocoa powder, but feel free to use regular.

A little honey adds the natural sweetness. Replace with maple syrup if desired.

A pinch of cinnamon adds a delicious warmth.

If desired, top with marshmallows or whipped cream.

Taste & Texture

This bone broth hot chocolate is all about comfort and sweetness. The rich cocoa, golden honey, and a pinch of cinnamon create a taste that’s totally familiar and comforting.

Our special ingredient, the plain bone broth, just makes it extra rich and satisfying, without any savory taste. The texture is simply dreamy—velvety smooth and wonderfully warm. It’s truly a cozy treat!

How to Make

Step 1

First, in a small saucepan over low medium heat, add the bone broth and milk.

Step 2

Once lightly simmering, add in the cocoa powder, honey, and cinnamon.

Step 3

Stir together. Continue stirring until creamy.

Step 4

Finally, pour into a mug and enjoy your bone broth hot chocolate!

Expert Tips and Tricks for the Perfect Bone Broth Hot Chocolate

To make the perfect bone broth hot chocolate, keep these tips in mind.

• Choose Your Broth Wisely: This is key!
• Unflavored is Best: Look for bone broth that states “unflavored” or “plain.”
• No Added Garlic or Onion: Avoid brands with added garlic, onion, or other strong savory aromatics, as these flavors will likely conflict with the sweet profile.
• Check Ingredients: Always read the label to ensure there are no added sugars, artificial flavors, or excessive sodium. High-quality, long-simmered bone broth will yield the best results.
• Gentle Heat is Your Friend: Simmer, don’t boil. Heating the bone broth and milk over low to medium heat ensures everything combines smoothly and prevents burning the milk.
• Whisk for Creaminess: While the recipe calls for stirring, a small whisk can help ensure the cocoa powder and honey fully dissolve, creating an even creamier and lump-free texture.
• Adjust Sweetness to Taste: The 2 tablespoons of honey provide a moderate sweetness. If you prefer a sweeter drink, feel free to add a little more honey to your liking.
• Quality Cocoa Matters: Use a good quality unsweetened cocoa powder for the best chocolate flavor.

Flavor Variations & Add-Ins

While delicious as is, this bone broth hot chocolate is also a fantastic canvas for creative additions:

• Spiced Sensations:
  • Pinch of Cayenne: For a subtle spicy kick.
  • Cardamom or Nutmeg: A tiny pinch can add a unique aromatic depth.
• Creamy Boosts:
  • Coconut Cream: For an extra rich, dairy-free option.
  • Ghee or Coconut Oil: A teaspoon can add healthy fats and enhance creaminess.
• Sweet Enhancements:
  • Maple Syrup: A natural alternative to honey.
  • Vanilla Extract: A splash of pure vanilla extract complements the chocolate beautifully.
  • Collagen Peptides (Extra Boost): If you want to supercharge the collagen content, add an extra scoop of unflavored collagen peptides. They dissolve seamlessly.
• Herbal Infusions: Consider adding a small amount of adaptogenic herbs like reishi or ashwagandha powder for an added wellness boost (start with a tiny amount and taste).

How to Serve & Store

Serving: This recipe makes one generous mug of bone broth hot chocolate. While marshmallows are an optional topping, they add a fun and classic hot chocolate touch. You can also top with a sprinkle of extra cinnamon, a dollop of whipped cream (dairy or coconut), or a drizzle of chocolate sauce.

Storing: Bone broth hot chocolate is best enjoyed immediately. If you have any leftovers, allow it to cool completely before transferring it to an airtight container and refrigerating for up to 24 hours.

Reheat gently on the stovetop over low heat, stirring frequently until warmed through.

Frequently Asked Questions (FAQs)

Equipment Needed

Mugs: Pour your bone broth hot chocolate into this big mug.

Check out all of my kitchen favorites!

You May Also Enjoy

• Chocolate Marshmallow Cookies
• Oat Flour Chocolate Chip Cookies
• Chocolate Chip Marshmallow Cookies
• Easy Chocolate Mango Smoothie
• Gluten Free Dairy Free Brownies

If you make this bone broth hot chocolate recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! 

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Bone Broth Hot Chocolate

Sip cozy comfort! This Bone Broth Hot Chocolate is rich, creamy, and wonderfully sweet. You'll taste deep cocoa and warm cinnamon, with a velvety smooth feel. The secret bone broth simply adds richness, not a savory taste. It's a comforting hug in a mug!

Course Breakfast, Dessert, Drinks

Cuisine American

Prep Time 2 minutes minutes

Cook Time 3 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Author Addison LaBonte

Ingredients

• ½ cup unflavored bone broth chicken or beef
• 1 cup milk of choice
• 2 tbsp cocoa powder
• 2 tbsp honey
• pinch cinnamon
• marshmallows optional topping

Instructions

• First, in a small saucepan over low medium heat, add the bone broth and the milk.
• Once lightly simmering, add in the cocoa powder, honey, and the cinnamon.
• Stir together. Continue stirring until creamy and warm, about 3 to 4 minutes.
• Finally, pour into a mug and enjoy!

Notes

• Choose a brand of bone broth without added sugar or artificial flavors.
• Look for a neutral flavored bone broth. 
• Feel free to use any type of milk. The creamier the milk, the creamier the hot chocolate.
• This recipe makes one large mug of hot chocolate.
• Check out all of my kitchen favorites!

The post Bone Broth Hot Chocolate appeared first on Organically Addison.

Serve this bread any time of the day. It is great for a quick breakfast, delicious brunch addition, afternoon snack, or healthier dessert! Check out this Cookie Dough Banana Bread or my Banana Cake for another fun idea.

Why You’ll Love This Recipe

• This carrot cake banana bread is soft, tender, and incredibly flavorful!
• It is the marriage of two classic desserts.
• This is a great way to use up leftover ripe bananas or carrots.
• It uses oat flour, which is naturally gluten free.
• Every bite is delicious!
• This quick gluten free bread recipe can be served any time of the day.
• Great for breakfast, brunch, snacking, and dessert.
• This recipe is gluten free, dairy free, and naturally sweetened with coconut sugar.
• For two classic recipes, try my Carrot Cake and my Banana Bread!

Ingredients & Substitutions

These are the main ingredients and substitutions for this carrot cake banana bread. Scroll down to the recipe card for full ingredients list and instructions.

First, use ripe bananas. They should be brown spotted or fully brown. Do not use green bananas. The darker they are, the more naturally sweet they will be.

Freshly grate carrots. If possible, grate them finely.

Two eggs help bind this bread together. If you are vegan, try this Vegan Banana Bread or this Eggless Banana Bread!

Melted coconut oil adds moisture. Feel free to use melted butter if desired.

A little pure vanilla extract adds a cozy homemade flavor.

Unsweetened coconut flakes add a classic carrot cake flavor. I always stock up on the Trader Joe’s brand.

Oat flour keeps this recipe naturally gluten free. I also love the oat flavor that it provides.

Coconut sugar adds a natural sweetness! If needed, substitute with brown sugar.

Cinnamon adds a warmth of flavor!

Baking powder helps this quick carrot bread rise in the oven.

Lastly, a pinch of sea salt helps balance out the sweetness and flavor.

Taste & Texture of Carrot Banana Bread

How to Make

Step 1

First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.

Step 2

In a large mixing bowl, combine the wet ingredients: mashed bananas, shredded carrots, eggs, melted coconut oil, and vanilla extract. Stir to combine.

Step 3

Then, add in the remaining ingredients. Stir to combine.

Step 4

Transfer the batter into the lined bread pan. Smooth into an even layer.

Step 5

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted comes out mostly clean.

Step 6

Remove from the oven.

Step 7

Finally, allow the carrot cake banana bread to cool before slicing and serving!

Expert Tips & Tricks

Follow these tips to make the perfect carrot cake banana bread.

First, use ripe bananas. This adds natural sweetness and a soft, tender texture.

Finely grate the carrots.

Line the bread pan with parchment paper. This helps you easily remove the bread from the pan.

Bake until a toothpick inserted comes out mostly clean.

Allow the bread to fully cool. Then, slice and serve.

How to Serve & Store

Serve this healthy carrot cake banana bread once fully cooled and sliced.

It pairs well with a mug of hot chocolate, coffee, or even a smoothie!

For a sweet treat, top this gluten free carrot bread with vegan frosting!

Store in an airtight container at room temperature for up to 48 hours.

Try my Banana Upside Down Cake for another fun banana dessert!

Frequently Asked Questions

Equipment Needed

Pre-Cut Parchment Paper Sheets: Line your standard bread pan with parchment paper.

Pyrex 3 Glass Mixing Bowls: These mixing bowls are great for baking.

Pyrex Glass Measuring Cups: I always bake with these glass measuring cups. They are sturdy and durable.

Check out all of my kitchen favorites!

You May Also Like

• Gluten Free Chocolate Cake
• Gluten Free Banana Cake Recipe (Paleo)
• Carrot Cake (Gluten Free)
• Paleo Carrot Cake Cookies
• Carrot Cake Cupcakes

If you make this carrot cake 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 Dessert Recipes.

Have you signed up for my newsletter? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!

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Carrot Cake Banana Bread

This carrot cake banana bread is soft, thick, warmly spiced, and flavorful! It combines two classic flavors into one easy, quick bread. This homemade bread recipe is perfect for a cozy breakfast, mid afternoon snack, or healthier dessert!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8 slices

Calories 348kcal

Author Addison LaBonte

Ingredients

• 1 ½ cups mashed bananas
• ⅓ cup grated carrots water squeezed out
• ½ cup melted coconut oil or melted butter
• 2 eggs
• 1 tsp vanilla extract
• 2 cups oat flour
• ⅓ cup unsweetened coconut flakes
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ cup coconut sugar
• ½ tsp sea salt

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.
• In a large mixing bowl, combine the wet ingredients: mashed bananas, shredded carrots, eggs, melted coconut oil, and vanilla extract. Stir to combine.
• Then, add in the remaining ingredients. Stir to combine.
• Transfer the batter into the lined bread pan. Smooth into an even layer.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted comes out mostly clean.
• Remove from the oven.
• Finally, allow the carrot cake banana bread to cool before slicing and serving!

Notes

• Use ripe bananas for the best flavor and texture.
• After grating the carrots, squeeze out the excess moisture using paper towels.
• Bake until a toothpick inserted comes out with only a few moist crumbs.
• Store leftovers in an airtight container for up to 48 hours.
• Check out all of my kitchen favorites!

Nutrition

Calories: 348kcal | Carbohydrates: 40g | Protein: 7g | Fat: 20g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 245mg | Potassium: 316mg | Fiber: 4g | Sugar: 13g | Vitamin A: 978IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 2mg

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