Every single slice contains a defined stripe of cookie dough running through the center, surrounded by moist, deeply banana-flavored bread. Coconut sugar goes into both layers for a caramel warmth that ties everything together, and dark chocolate chips fold into both the cookie dough and the banana bread batter for chocolate in every component of every slice.

What is Cookie Dough Stuffed Banana Bread?

Cookie Dough Stuffed Banana Bread is a banana bread loaf with a full layer of chilled cookie dough pressed into a separate pan, then lifted and placed between two layers of banana bread batter before baking. The cookie dough bakes into a soft, gooey center layer that appears as a distinct stripe in every slice. This recipe uses coconut sugar and gluten free flour in both the cookie dough and the banana bread batter natively.

Ingredients

Cookie dough layer

4 tbsp butter, melted

½ cup coconut sugar or light brown sugar

1 large egg

1 cup gluten free flour

¼ tsp baking soda

½ cup dark chocolate chips

Banana bread batter

4 medium ripe bananas, mashed

1 stick butter, melted

1 cup coconut sugar or granulated sugar

2 large eggs

1 tsp vanilla extract

1 ¾ cups gluten free flour

½ tsp sea salt

1 tsp baking soda

1 cup dark chocolate chips

Key Ingredient Notes

Coconut sugar goes into both the cookie dough and the banana bread batter. In the cookie dough, it adds caramel and molasses depth. In the batter, it pairs with the ripe banana and dark chocolate chips. Light brown sugar substitutes at 1:1 in both.

Gluten free flour goes into both layers, making the whole loaf GF from start to finish. All-purpose flour substitutes at the same amounts if preferred. Half a cup of dark chocolate chips folds into the cookie dough and one full cup folds into the banana bread batter, so every slice contains dark chocolate regardless of where the cookie dough stripe falls.

Four ripe, heavily spotted bananas are essential. An underripe banana produces a flat flavor that disappears against the richness of the embedded cookie dough layer.

How to make Cookie Dough Stuffed Banana Bread, step by step

First, make your cookie dough. In a mixing bowl, combine the melted butter and coconut sugar. Stir together.

Then, add in the egg and stir.

Fold in the gluten free flour and baking soda. Stir to combine.

Fold in the dark chocolate chips. Line a bread loaf pan with parchment paper. Press the cookie dough into the lined pan. Refrigerate for 1 hour.

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

In a large mixing bowl, add the mashed bananas, melted butter, coconut sugar, vanilla, and eggs. Stir to combine.

Then, add in the gluten free flour, baking soda, and sea salt. Stir to combine.

Then, fold in the chocolate chips. Remove the cookie dough layer from the fridge.

Pour half this mixture into your lined pan. Then, carefully place the cookie dough layer on top. Top with the remaining bread batter. Bake for 60 to 70 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Finally, remove from the oven. Cool fully before slicing.

Why the Separate Pan Slab Technique Works Better

Most cookie dough banana bread recipes chill the cookie dough directly in the baking pan, then pour batter on top without removing it first. The problem is that the dough layer never fully detaches from the pan, making it difficult to pour batter underneath before placing the dough.

The separate pan technique solves this by chilling the cookie dough in its own pan and then lifting the entire slab out using the parchment paper.

The result is a precisely shaped, fully detached layer that fits exactly into the loaf pan, sits flat between the two batter pours, and produces an even, consistent cookie dough stripe in every single slice.

Helpful Tips

Make the cookie dough a day ahead or use store-bought

The dough chills in the refrigerator for up to 24 hours before assembly. Store-bought refrigerated cookie dough pressed into the same bread pan shape and chilled until firm works as a direct substitute. Any flavor works and cuts 15 minutes of prep without affecting the finished loaf.

Test the toothpick in the banana bread, not the cookie dough

A toothpick inserted directly through the cookie dough layer always pulls out with dough on it regardless of whether the banana bread itself is done. Insert the toothpick into the batter area beside or above the cookie dough layer for an accurate done reading.

Do not overbake

A few moist crumbs on the toothpick at 60 minutes is the correct done signal. The cookie dough layer stays intentionally soft and slightly gooey in the center even when the banana bread is fully baked. Baking past 70 minutes produces a drier banana bread without improving the cookie dough layer.

Substitutions

Frequently Asked Questions

You May Also Like

• Banana Bread Brookies
• Chocolate Cookie Dough Banana Bread
• Cookie Dough Banana Bread
• Snickers Brookies
• Sugar Free Brownies

If you make this Cookie Dough Stuffed 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.

Print

Cookie Dough Stuffed Banana Bread

Moist, deeply banana-flavored with a full layer of soft cookie dough baked through the center of every single slice. Coconut sugar adds a caramel warmth to both layers and dark chocolate chips run through the cookie dough and the banana bread batter alike for chocolate in every bite.

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 456kcal

Author Addison LaBonte

Ingredients

Cookie Dough

• 4 tbsp melted butter
• ½ cup coconut sugar or light brown sugar
• 1 egg
• 1 cup gluten free flour see note
• ¼ tsp baking soda
• ½ cup dark chocolate chips

Banana Bread Batter

• 4 medium bananas mashed
• 1 stick butter melted
• 1 cup coconut sugar or granulated sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 ¾ cups gluten free flour see note
• 1 tsp baking soda
• ½ tsp sea salt
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, make your cookie dough. In a mixing bowl, combine the melted butter and coconut sugar. Stir together.
• Then, add in the egg and stir.
• Fold in the gluten free flour and baking soda. Stir to combine.
• Fold in the dark chocolate chips. Line a bread loaf pan with parchment paper. Press the cookie dough into the lined pan. Refrigerate for 1 hour.
• After that, preheat your oven to 350 degrees Fahrenheit. Line a different standard bread pan with parchment paper.
• In a large mixing bowl, add the mashed bananas, melted butter, coconut sugar, vanilla, and eggs. Stir to combine.
• Then, add in the gluten free flour, baking soda, and sea salt. Stir to combine.
• Then, fold in the chocolate chips. Remove the cookie dough layer from the fridge.
• Pour half this mixture into your lined pan. Then, carefully place the cookie dough layer on top. Top with the remaining bread batter. Bake for 60 to 70 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Finally, remove from the oven. Cool fully before slicing.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• To save time, you can make the cookie dough layer up to 24 hours in advance or use store bought cookie dough.
• Use ripe bananas for the best results.
• Do not over bake. The bread is done with a toothpick inserted comes out with only a few moist crumbs.
• Store in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 456kcal | Carbohydrates: 73g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 406mg | Potassium: 236mg | Fiber: 8g | Sugar: 15g | Vitamin A: 302IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 4mg

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

It is the kind of loaf that makes people ask for a second slice before they have finished the first, and it is genuinely one of the most satisfying things that comes out of a standard loaf pan. If you have hot fudge sauce, chocolate hazelnut spread, or Nutella in the pantry, you already have the key ingredient!

What is Fudge Swirl Banana Bread?

Fudge Swirl Banana Bread is a moist banana bread loaf with hot fudge sauce or Nutella swirled through the batter in two layers before baking, so every slice contains visible ribbons of fudge from top to bottom. Dark chocolate chips fold into the batter alongside the fudge swirl for additional chocolate throughout every bite. This recipe uses four ripe bananas, coconut sugar, and gluten free flour natively.

Ingredients

• 4 medium bananas, mashed
• 1 stick butter, melted
• 1 cup coconut sugar or granulated sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 ¾ cups gluten free flour, see note
• 1 tsp baking soda
• ½ tsp sea salt
• 1 cup dark chocolate chips
• ½ cup hot fudge sauce, see note

What Each Ingredient Does

Four bananas, coconut sugar, and the fudge swirl

Four ripe, spotted bananas produce a more intensely banana-flavored loaf than the two or three bananas most recipes use. The extra banana adds sweetness and moisture that holds its own against the richness of the fudge swirl. Coconut sugar sweetens with a caramel and molasses depth that pairs well with both the banana and the fudge. Granulated sugar substitutes at 1:1.

Half a cup of hot fudge sauce, chocolate hazelnut spread, or Nutella creates the defining feature of the loaf. Hot fudge produces thinner, more fluid ribbons; hazelnut spread or Nutella produces thicker, bolder streaks. None disappears during baking. Each one partially sets into a distinct ribbon running through every slice from top to bottom.

Dark chocolate chips and sea salt

One cup of dark chocolate chips folds into the batter before pouring, adding gooey melted pockets alongside the fudge ribbons. Half a teaspoon of sea salt amplifies both the banana and chocolate flavors throughout every bite.

How to make Fudge Swirl Banana Bread, step by step

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

In a large mixing bowl, add the mashed bananas, melted butter, coconut sugar, vanilla, and eggs. Stir to combine.

Then, add in the gluten free flour, baking soda, and sea salt. Stir to combine.

Then, fold in the chocolate chips.

Pour half of this mixture into your lined pan. Then, pour half of the hot fudge sauce on top. Swirl together. Then, pour in the remaining bread batter. Top with the remaining fudge sauce. Swirl together.

Bake for 60 to 70 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Finally, remove from the oven. Cool fully before slicing.

Why the Two-Layer Swirl Technique Matters

Swirling fudge only into the top surface of banana bread batter concentrates the fudge in the upper third of the loaf and leaves the bottom slices with almost none. The two-layer swirl technique divides both the batter and the fudge into two equal portions and builds the loaf in stages.

The first fudge layer swirls through the bottom half and the second swirls through the top. Every slice, regardless of where it falls in the loaf, contains banana batter and fudge ribbon in roughly equal measure. For a recipe where the fudge swirl is the defining feature, consistent distribution throughout every slice is what makes each one worth eating.

Fudge Swirl Options Compared

Tips for the Best Result

Use very ripe bananas and swirl gently

An underripe banana produces a flat flavor that disappears against the fudge. Brown-spotted bananas hold their own in every bite. Three to five swirl passes with a knife creates a clean marble. Over-swirling blends the fudge fully into the batter and loses the distinct ribbons that make every slice look and taste different.

Tent with foil after 40 minutes and cool before slicing

The coconut sugar and fudge sauce can cause the top to brown before the center sets. Tent loosely with foil after 40 minutes. Cool the loaf completely before slicing. The fudge ribbons are partially molten when the loaf comes out of the oven and firm into clean, sliceable layers once fully cooled.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days. The fudge ribbons stay intact and the loaf stays moist throughout.

Freezer: Slice, wrap each slice tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes or microwave for 20 seconds for a warm, freshly baked texture with the fudge softened inside.

Frequently Asked Questions

You May Also Like

• Banana Bread Brownies
• 4 Ingredient Protein Brownies
• 3 Ingredient Brownies
• Banana Bread Pudding
• Banana Bread Bars

If you make this Fudge Swirl 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.

Print

Fudge Swirl Banana Bread

Moist, deeply banana-flavored with ribbons of hot fudge sauce swirled through every layer and gooey dark chocolate chips throughout every slice. Coconut sugar adds a caramel warmth that makes the whole loaf taste impossibly rich and deeply satisfying in every single bite.

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 330kcal

Author Addison LaBonte

Ingredients

• 4 medium bananas mashed
• 1 stick butter melted
• 1 cup coconut sugar or granulated sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 ¾ cups gluten free flour see note
• 1 tsp baking soda
• ½ tsp sea salt
• 1 cup dark chocolate chips
• ½ cup hot fudge sauce see note

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.
• In a large mixing bowl, add the mashed bananas, melted butter, coconut sugar, vanilla, and eggs. Stir to combine.
• Then, add in the gluten free flour, baking soda, and sea salt. Stir to combine.
• Then, fold in the chocolate chips.
• Pour half of this mixture into your lined pan. Then, pour half of the hot fudge sauce on top. Swirl together. Then, pour in the remaining bread batter. Top with the remaining fudge sauce. Swirl together.
• Bake for 60 to 70 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Finally, remove from the oven. Cool fully before slicing.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• Use any type of cookies! I like using chocolate chip cookies, but you could use another flavor.
• Use ripe bananas for the best results.
• You can use hot fudge sauce, chocolate hazelnut spread, or Nutella.
• Do not over bake. The bread is done with a toothpick inserted comes out with only a few moist crumbs.
• Store in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 330kcal | Carbohydrates: 58g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 41mg | Sodium: 365mg | Potassium: 281mg | Fiber: 6g | Sugar: 15g | Vitamin A: 98IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 3mg

The post Fudge Swirl Banana Bread appeared first on Organically Addison.

It is deeply banana-flavored, rich, and gooey in all the right places, and it works with any cookie variety you have on hand, which means it is also one of the most flexible and fun loaves in the collection.

What is Chocolate Chip Cookie Banana Bread?

Chocolate Chip Cookie Banana Bread is a moist banana bread loaf with broken cookie pieces and dark chocolate chips folded into the batter before baking. The cookie pieces partially melt into gooey pockets and partially hold their shape, creating a distinct cookie layer in every slice alongside the soft banana crumb. This recipe uses four ripe bananas for intense banana flavor, coconut sugar as the only sweetener, and gluten free flour natively.

Ingredients

• 4 medium bananas, mashed
• 1 stick butter, melted
• 1 cup coconut sugar or granulated sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 ¾ cups gluten free flour, see note
• 1 tsp baking soda
• ½ tsp sea salt
• 1 cup dark chocolate chips
• 1 cup broken up cookies, see note

What Each Ingredient Does

Four bananas, coconut sugar, and sea salt

Four medium ripe bananas produce a more intensely banana-flavored, more naturally sweet loaf than the two or three bananas most competing recipes use. The extra banana also adds more moisture, which is why this loaf takes 60 to 70 minutes rather than the 45 minutes most cookie banana bread recipes specify. Use bananas with visible brown spots.

Coconut sugar sweetens with a caramel and molasses depth that pairs well with both the banana and the cookie pieces. Granulated sugar substitutes at 1:1. Half a teaspoon of sea salt amplifies the banana, coconut sugar, and dark chocolate chip flavors throughout every bite.

Dark chocolate chips and cookie pieces

One cup of dark chocolate chips melts into gooey pockets. The one cup of broken cookie pieces holds enough shape to create defined, recognizable cookie in every slice while the edges soften into the surrounding crumb.

Use chocolate chip cookies for the most cohesive combination or any cookie variety you enjoy. Breaking them into irregular thumb-sized pieces produces the best distribution. Fine crumbles blend invisibly; large whole cookies create uneven pockets.

How to make Chocolate Chip Cookie Banana Bread, step by step

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

In a large mixing bowl, add the mashed bananas, melted butter, coconut sugar, vanilla, and eggs. Stir to combine.

Then, add in the gluten free flour, baking soda, and sea salt. Stir to combine.

Then, fold in the chocolate chips and cookie pieces.

Pour this mixture into your lined pan. Bake for 60 to 70 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Finally, remove from the oven. Cool fully before slicing.

Why Four Bananas Make a Better Loaf

Most banana bread recipes use two or three bananas. This recipe uses four, producing a more intensely banana-flavored loaf with more natural sweetness throughout. The extra banana also means more natural moisture, which is why the bake time is 60 to 70 minutes rather than the 45 minutes most competitors specify. The higher moisture keeps the center wetter longer than a standard loaf at the same stage of baking. Trust the toothpick with moist crumbs, not the visual.

Cookie Variety Guide

The cookie pieces are not limited to chocolate chip. Any variety you enjoy eating will translate well into this loaf. Some pairings that work especially well:

• Chocolate chip cookies: The classic choice. The most cohesive flavor combination with the dark chocolate chips and banana.
• Peanut butter cookies: Adds a distinct peanut flavor that pairs very well with banana and dark chocolate.
• Snickerdoodles: The cinnamon-sugar coating creates warm, spiced pockets throughout the crumb.
• Oatmeal cookies: Adds texture and a hearty, slightly earthy flavor that works well with ripe banana.
• Gluten free cookies of any variety: Keeps the entire loaf fully GF end to end.

Tips for the Best Result

Use very ripe bananas

Brown-spotted bananas provide the most natural sweetness and the most intense banana flavor. An underripe banana produces a flatter, less sweet loaf that competes with the cookie pieces rather than complementing them.

Break cookies into irregular pieces

Roughly thumb-sized irregular pieces create the best distribution. Break them by hand rather than chopping with a knife for more natural, uneven pieces that distribute through the batter in a way that ensures cookie in every slice.

Cover the top loosely after 40 minutes

The cookie pieces and coconut sugar can cause the top of the loaf to brown before the center is fully set. A loose tent of foil over the pan after 40 minutes prevents overbrowning without affecting the bake.

Do not overmix and cool fully before slicing

Stir the batter until no dry flour streaks remain, then stop. Over mixing produces a tough crumb. Cool the loaf completely before slicing. The cookie pieces inside need time to firm from their partially melted state into sliceable, defined pieces.

Substitutions

Frequently Asked Questions

You May Also Like

• Cookie Dough Banana Bread
• Cookies and Cream Banana Bread
• Cookie Dough Peanut Butter Bread
• Banana Chocolate Chip Cookies
• Banana Bread Cookies

If you make this Chocolate Chip Cookie Banana Bread, 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.

Print

Chocolate Chip Cookie Banana Bread

Moist, deeply banana-flavored with broken cookie pieces and gooey dark chocolate chips baked into every single slice. Coconut sugar adds a caramel warmth that makes every bite taste richer and more layered than any standard banana bread or chocolate chip cookie could on its own.

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 263kcal

Author Addison LaBonte

Ingredients

• 4 medium bananas mashed
• 1 stick butter melted
• 1 cup coconut sugar or granulated sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 ¾ cups gluten free flour see note
• 1 tsp baking soda
• ½ tsp sea salt
• 1 cup dark chocolate chips
• 1 cup broken up cookies see note

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.
• In a large mixing bowl, add the mashed bananas, melted butter, coconut sugar, vanilla, and eggs. Stir to combine.
• Then, add in the gluten free flour, baking soda, and sea salt. Stir to combine.
• Then, fold in the chocolate chips and cookie pieces.
• Pour this mixture into your lined pan. Bake for 60 to 70 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Finally, remove from the oven. Cool fully before slicing.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• Use any type of cookies! I like using chocolate chip cookies, but you could use another flavor.
• Use ripe bananas for the best results.
• Do not over bake. The bread is done with a toothpick inserted comes out with only a few moist crumbs.
• Store in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 263kcal | Carbohydrates: 46g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 41mg | Sodium: 299mg | Potassium: 227mg | Fiber: 6g | Sugar: 8g | Vitamin A: 97IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 2mg

The post Chocolate Chip Cookie Banana Bread appeared first on Organically Addison.

The pumpkin and ripe banana do the sweetening naturally, the rolled oats blend into a soft, tender crumb, and the dark chocolate chips create gooey pockets of chocolate in every slice. It is also one of the most flexible recipes in the collection: maple syrup and honey both work equally well, and if a blender is not available, oat flour and a bowl work just as well.

What is Blender Pumpkin Banana Bread?

Blender Pumpkin Banana Bread is a gluten free quick bread made by blending pumpkin puree, ripe bananas, rolled oats, an egg, maple syrup or honey, and baking soda directly in a blender until smooth, then folding in dark chocolate chips and baking in a loaf pan.

The rolled oats blend into a naturally gluten free flour that holds the loaf together without any refined flour or sugar. It bakes in 35 to 40 minutes and contains no added spices.

Ingredients

• ½ cup pumpkin purée
• 1 cup mashed ripe bananas
• 1 ¾ cups gluten free rolled oats
• 1 egg
• 1 tsp baking soda
• ⅓ cup pure maple syrup or honey
• 1 cup dark chocolate chips

What Each Ingredient Does

Rolled oats, pumpkin, and banana

One and three quarters cups of rolled oats blend directly with everything else into a smooth oat flour that forms the structure of the loaf. Starting with whole oats rather than pre-made oat flour means everything blends in one step. Use certified GF rolled oats to keep the recipe fully gluten free. Oat flour substitutes at one and a half cups if a blender is not available.

Half a cup of pumpkin puree and one cup of mashed ripe banana work together as the primary moisture and natural sweetener. The banana provides concentrated sweetness from ripening and the pumpkin balances it with earthy moisture. Use plain pumpkin puree only, not pumpkin pie filling.

Maple syrup or honey and dark chocolate chips

One third of a cup of maple syrup or honey adds warm natural sweetness alongside the banana. Maple syrup produces a neutral caramel depth; honey produces a more floral sweetness. Both work equally well at the same amount. One cup of dark chocolate chips folds into the batter by hand after blending. Never blend the chips.

A blender breaks them into shavings rather than keeping them whole. Stirring by hand preserves their shape for gooey, defined pockets in every slice. Extra chips pressed into the top before baking make the loaf more visually appealing.

How to make Blender Pumpkin Banana Bread, step by step

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

Add all of the ingredients except the chocolate chips to a blender. Blend until smooth.

Then, stir in the chocolate chips.

Pour this mixture into the lined pan. Sprinkle more chocolate chips on top if desired.

Bake for 35 to 40 minutes, or until a toothpick inserted into the middle comes out with only moist crumbs.

Finally, remove from the oven. Cool fully then slice into.

Why This Loaf Bakes Faster Than Most

Most pumpkin banana bread recipes bake for 45 to 60 minutes. This one finishes in 35 to 40 minutes. Blended rolled oats distribute moisture differently than dry flour particles that hydrate during baking. The oats are already fully combined and liquid-incorporated before the pan goes into the oven.

Pumpkin and banana also provide a cohesive, pre-moistened base that sets faster than oil-and-sugar batters. Pull at 35 minutes and check. Moist crumbs on the toothpick is the signal, not a dry-looking loaf.

Tips for the Best Result

Very ripe bananas, no blending the chips, and pull early

Brown-spotted bananas make a noticeably sweeter, more flavorful loaf. In a recipe with no refined sugar and no spices, banana ripeness matters more than in a standard quick bread. Never blend the chips. They shave into invisible slivers instead of gooey pockets.

Always stir by hand after blending. Pull the loaf at moist crumbs. A clean toothpick at 35 to 40 minutes means it has gone too far.

No blender? Use oat flour and mix by hand

Substitute one and a half cups of oat flour for the rolled oats. Mash the bananas and whisk the wet ingredients by hand, then stir in the oat flour and baking soda. The texture will be very similar to the blender version.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 4 days. The pumpkin and banana keep the loaf moist throughout.

Freezer: Slice, wrap each slice tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Pumpkin Brownies
• Easy Pumpkin Bread
• Pumpkin Snickerdoodles
• Pumpkin Skillet Cookie
• Healthy Pumpkin Cookies

If you make this Blender Pumpkin 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.

Print

Blender Pumpkin Banana Bread

Moist, soft, and loaded with dark chocolate chips in every slice. The blender does every bit of the work, and the combination of pumpkin and ripe banana produces a naturally sweet, deeply satisfying loaf that tastes indulgent without a single grain of refined sugar.

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 8 slices

Calories 238kcal

Author Addison LaBonte

Ingredients

• ½ cup pumpkin purée
• 1 cup mashed ripe bananas
• 1 ¾ cups gluten free rolled oats
• 1 egg
• 1 tsp baking soda
• ⅓ cup pure maple syrup or honey
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
• Add all of the ingredients except the chocolate chips to a blender. Blend until smooth.
• Then, stir in the chocolate chips.
• Pour this mixture into the lined pan. Sprinkle more chocolate chips on top if desired.
• Bake for 35 to 40 minutes, or until a toothpick inserted into the middle comes out with only moist crumbs.
• Finally, remove from the oven. Cool fully then slice into.

Notes

• Use brown spotted bananas for the best flavor.
• You can use oat flour if desired.
• If you use oat flour, you can mix this by hand if needed.
• Do not bake too long.
• Store in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 238kcal | Carbohydrates: 40g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 148mg | Potassium: 201mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2425IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg

The post Blender Pumpkin Banana Bread appeared first on Organically Addison.

No glaze, topping, or frosting is needed. The brown butter, coconut sugar, pumpkin pie spice, and dark chocolate chips make every slice complete and deeply satisfying on its own!

What makes this Brown Butter Pumpkin Bread different?

This Brown Butter Pumpkin Bread uses coconut sugar instead of refined sugar, adding a natural caramel and molasses depth that no competing recipe pairs with brown butter pumpkin bread. The recipe builds with gluten free flour from the start and folds a full cup of dark chocolate chips into the batter as a primary ingredient rather than an optional add-in.

No glaze or topping is needed. Every element in the loaf itself provides complete, deeply layered flavor.

Ingredients

• 1 stick butter, browned or melted
• 2 eggs
• 1 cup pumpkin purée
• 1 tsp vanilla extract
• 1 cup gluten free flour, see note
• ¾ cups coconut sugar, or light brown sugar
• 2 tsp pumpkin pie spice
• 1 tsp baking soda
• 1 cup dark chocolate chips

What Each Ingredient Does

Brown butter and coconut sugar

Browning the butter adds nutty, toasty compounds that plain melted butter does not contain. In a loaf built on pumpkin pie spice and coconut sugar, those compounds create a deeper, more caramelized background in every slice. Cook over medium heat until golden and toasted-smelling, then cool for at least 5 minutes before mixing.

Plain melted butter works as a substitute. Three quarters of a cup of coconut sugar sweetens with a caramel and molasses undertone that pairs exceptionally well with pumpkin pie spice. Light brown sugar substitutes at 1:1.

Pumpkin puree, eggs, and dark chocolate chips

One cup of plain pumpkin puree provides the primary moisture and earthy pumpkin flavor. Use plain puree only, not pumpkin pie filling. Two eggs bind the batter and add richness; in a butter-based loaf, the egg fat produces a more tender crumb alongside the brown butter.

One cup of dark chocolate chips folds in as a core ingredient for gooey, melted pockets throughout every slice. The bittersweet intensity of dark chips contrasts with the warm pumpkin spice in a way semi-sweet chips do not match as sharply.

How to make Brown Butter Pumpkin Bread, step by step

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

In a large mixing bowl, combine the browned butter, eggs, pumpkin, and vanilla. Stir together.

Then, add in the flour, coconut sugar, pumpkin pie spice, and baking soda. Stir together.

Fold in the chocolate chips.

Pour this mixture into the loaf pan and smooth into an even layer.

Bake for 48 to 54 minutes, or until a toothpick inserted comes out with only moist crumbs.

Finally, remove from the oven. Cool fully before slicing.

Why This Loaf Bakes Faster Than Most

Most brown butter pumpkin bread recipes bake for 60 to 75 minutes. This one finishes in 48 to 54 minutes. Coconut sugar caramelizes at a lower temperature than refined sugar, producing a set crust and firmer outer crumb earlier in the bake.

The pumpkin purée also provides more cohesive moisture than the oil-and-butter combinations most competing recipes use, helping the center reach temperature faster. Start checking at 48 minutes and pull when the toothpick shows moist crumbs.

Tips for the Best Result

Use plain pumpkin puree only

Pumpkin pie filling contains added sugar, spices, and thickeners that will make the loaf too sweet and alter the flavor balance. Plain pumpkin puree is the correct ingredient.

Cool the brown butter before mixing

Hot brown butter can partially cook the eggs when added directly to the bowl. Allow it to cool for at least 5 minutes until warm but not steaming.

Do not overmix

Stir until no dry streaks remain, then stop. Overmixing after the flour goes in produces a tough, dense crumb.

Pull on moist crumbs, not a clean toothpick

Moist crumbs at 48 minutes is the correct done signal. A clean toothpick means it has gone too far. The crumb continues to set as the loaf cools.

Use a high-quality dark chocolate chip

The dark chips are the primary chocolate element in every slice. A good chip produces a noticeably richer, more bittersweet contrast with the warm pumpkin spice.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 4 days. The pumpkin and coconut sugar keep this loaf moist throughout.

Freezer: Slice, wrap individual slices tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Pumpkin Cookie Dough Bread
• Pumpkin Chocolate Chip Bread
• Pumpkin Banana Bread
• Almond Flour Pumpkin Bread
• Pumpkin Cream Cheese Bread

If you make this Brown Butter Pumpkin 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.

Print

Brown Butter Pumpkin Bread

Moist, warmly spiced, and rich with nutty brown butter in every slice. Coconut sugar adds a deep caramel warmth that pairs beautifully with pumpkin pie spice, and dark chocolate chips melt into gooey pockets throughout every bite of this soft, deeply flavorful loaf.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 slices

Calories 334kcal

Author Addison LaBonte

Ingredients

• 1 stick butter browned or melted
• 2 eggs
• 1 cup pumpkin purée
• 1 tsp vanilla extract
• 1 cup gluten free flour see note
• ¾ cups coconut sugar or light brown sugar
• 2 tsp pumpkin pie spice
• 1 tsp baking soda
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.
• In a large mixing bowl, combine the browned butter, eggs, pumpkin, and vanilla. Stir together.
• Then, add in the flour, coconut sugar, pumpkin pie spice, and baking soda. Stir together.
• Fold in the chocolate chips.
• Pour this mixture into the loaf pan and smooth into an even layer.
• Bake for 48 to 54 minutes, or until a toothpick inserted comes out with only moist crumbs.
• Finally, remove from the oven. Cool fully before slicing.

Notes

• If you are not gluten free, feel free to use regular flour.
• I love browning the butter for extra flavor. If you are short on time, feel free to use melted butter.
• Do not bake too long. It should look gooey in the center.
• Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 334kcal | Carbohydrates: 40g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 274mg | Potassium: 86mg | Fiber: 4g | Sugar: 11g | Vitamin A: 5180IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

The post Brown Butter Pumpkin Bread appeared first on Organically Addison.

The three-way combination of brown butter, espresso powder, and coconut sugar produces a depth of flavor that no single ingredient could create alone. Each one enhances the others: the espresso deepens the caramel notes of the coconut sugar, the coconut sugar balances the bitterness of both the espresso and the dark chocolate chips, and the brown butter ties all three together with a warm, nutty base!

What Does Espresso Powder Do in Banana Bread?

Espresso powder in banana bread does not make it taste like coffee. Instead, it acts as a flavor amplifier, deepening the chocolate, caramel, and banana notes already present in the batter. One teaspoon is enough to make the dark chocolate chips taste richer and more intense and to bring out the caramel undertone of the coconut sugar, without adding any perceptible coffee flavor to the finished loaf.

Ingredients

• 1 stick salted butter, browned or melted
• 1 ½ cups mashed ripe bananas
• 2 eggs
• 1 tsp vanilla extract
• ¾ cup coconut sugar or light brown sugar
• 1 ½ cups gluten free flour, see note
• 1 ½ tsp baking soda
• 1 tsp espresso powder
• 1 cup dark chocolate chips

What Each Ingredient Does

Brown butter

Browning the butter adds nutty, toasty flavor compounds that plain melted butter does not contain. In a loaf with espresso powder and dark chocolate chips, those compounds deepen the overall flavor considerably.

Cook over medium heat, stirring occasionally, until golden caramel and toasted-smelling. Cool for at least 5 minutes before adding so it does not scramble the eggs.

Coconut sugar and espresso powder

Three-quarters of a cup of coconut sugar sweetens with a caramel and molasses undertone that pairs especially well with espresso and dark chocolate. The slight earthiness of both coconut sugar and espresso reinforce each other in a way that granulated sugar does not replicate. Light brown sugar substitutes at 1:1.

One teaspoon of espresso powder amplifies the chocolate and caramel flavors already in the batter without adding any perceptible coffee taste. Do not substitute brewed coffee, since the added liquid alters the batter texture.

Two eggs and dark chocolate chips

Two eggs produce a richer, more structured crumb with better lift and density than the single egg used in most banana bread recipes. One cup of dark chocolate chips folds in as a core ingredient, creating gooey pockets of chocolate throughout every slice. High-quality dark chips produce the richest result alongside the espresso and brown butter.

Gluten free flour

One and a half cups of a 1:1 gluten free baking blend provides the structure this loaf needs through the longer bake time. All-purpose flour substitutes directly at the same amount.

How to make Brown Butter Espresso Banana Bread, step by step

First, preheat your oven to 350 degrees Fahrenheit.

Then, brown your butter. Add the butter to a skillet over medium heat. Cook until the butter is a golden brown color, stirring occasionally to prevent burning. Set aside.

In a large mixing bowl, add the mashed bananas, eggs, vanilla, and coconut sugar. Stir together. Then, add in the browned butter. Stir.

Next, add in the gluten free flour, baking soda, and espresso powder. Stir to combine.

Fold in the chocolate chips. Transfer this batter into a lined loaf pan.

Bake for 45 to 50 minutes, or until a toothpick comes out with only a few moist crumbs.

Finally, remove from the oven. Allow to fully cool before slicing and serving.

How Brown Butter, Espresso, and Coconut Sugar Work Together

Each of these three ingredients brings an earthy, slightly bitter quality that on its own could be too intense. Together, they balance and amplify each other. Coconut sugar provides enough caramel sweetness to soften the bitterness of the espresso and dark chocolate chips.

The espresso deepens the caramel notes of the coconut sugar. The brown butter ties everything together with a warm, nutty base. The result is a loaf where every flavor is more pronounced than it would be on its own.

Tips for the Best Result

Use very ripe bananas

Brown-spotted or nearly fully brown bananas produce the most intensely sweet loaf. Less ripe bananas lack enough natural sweetness to balance the espresso and dark chocolate.

Cool the brown butter before adding eggs

Hot brown butter can partially cook the eggs. Allow it to cool for at least 5 minutes until warm but not steaming before mixing.

Do not substitute liquid coffee for espresso powder

Brewed espresso adds liquid the batter does not account for and makes it too wet. Use dry espresso powder or instant espresso granules only.

Watch for the puffed center

The center puffs up visibly when nearly done. That puff combined with a few moist crumbs on the toothpick is the correct signal to pull the loaf.

Do not overmix

Stir until no dry streaks remain after the flour goes in, then stop. Over mixing produces a tough, dense crumb.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days.

Freezer: Slice, wrap tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes.

Frequently Asked Questions

You May Also Like

• Maple Cinnamon Banana Bread
• Greek Yogurt Banana Bread
• Brownie Banana Bread
• Chocolate Bread Pudding
• Brown Butter Banana Cookies

If you make this Brown Butter Espresso 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.

Print

Brown Butter Espresso Banana Bread

Dense, moist, and deeply rich with a crumb that tastes like brown butter and caramel in every bite! Espresso deepens the chocolate flavor without tasting like coffee, and gooey dark chocolate chips melt into every single slice from edge to edge.

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 373kcal

Author Addison LaBonte

Ingredients

• 1 stick salted butter browned or melted
• 1 ½ cups mashed ripe bananas
• 2 eggs
• 1 tsp vanilla extract
• ¾ cup coconut sugar or light brown sugar
• 1 ½ cups gluten free flour see note
• 1 ½ tsp baking soda
• 1 tsp espresso powder
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit.
• Then, brown your butter. Add the butter to a skillet over medium heat. Cook until the butter is a golden brown color, stirring occasionally to prevent burning. Set aside.
• In a large mixing bowl, add the mashed bananas, eggs, vanilla, and coconut sugar. Stir together. Then, add in the browned butter. Stir.
• Next, add in the gluten free flour, baking soda, and espresso powder. Stir to combine.
• Fold in the chocolate chips. Transfer this batter into a lined loaf pan.
• Bake for 45 to 50 minutes, or until a toothpick comes out with only a few moist crumbs.
• Finally, remove from the oven. Allow to fully cool before slicing and serving.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• I highly recommend browning your butter. It adds the best flavor. If you are short on time, melted butter works too.
• Do not bake too long. The middle should puff up and a toothpick inserted will come out mostly clean with a few crumbs.
• Store leftovers in an airtight container for up to 3 days at room temperature.

Nutrition

Calories: 373kcal | Carbohydrates: 50g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 341mg | Potassium: 124mg | Fiber: 5g | Sugar: 14g | Vitamin A: 430IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg

The post Brown Butter Espresso Banana Bread appeared first on Organically Addison.

The ripe banana carries the sweetness in this recipe. With only four tablespoons of maple syrup in the entire loaf, the banana is doing most of the sweetening work. This is why very ripe, brown-spotted bananas are not just recommended but essential here. A banana that is still yellow contributes very little sweetness and the loaf will taste bitter from the cocoa powder without enough natural sugar to balance it. Try my Brownie Bite Banana Bread too!

What Makes This Double Chocolate Banana Bread Different?

This Double Chocolate Banana Bread uses three elements that most competing recipes skip. First, the butter browns before going into the batter, adding nutty, toffee-like flavor compounds that deepen the dark cocoa.

Second, only four tablespoons of maple syrup sweeten the loaf, making the banana the primary sweetener with no refined sugar added. Third, the recipe uses gluten free flour natively, not as a footnote substitution.

Ingredients

• 1 1/2 cups mashed ripe bananas
• 1/3 cup salted butter, browned or melted
• 4 tbsp pure maple syrup or honey
• 1 egg
• 1 3/4 cups gluten free flour, see note
• 1/4 cup dark cocoa powder
• 1 cup dark chocolate chips

What Each Ingredient Does

Brown butter

Browning the butter adds nutty, toasty flavor compounds that plain melted butter does not contain. In a loaf built on dark cocoa and ripe banana, those compounds deepen both flavors noticeably. Cook over medium heat until golden caramel and toasted-smelling, then cool a few minutes before mixing. Plain melted butter works as a substitute when time is short.

Ripe bananas

Use bananas with heavy brown spotting or that are nearly fully brown. In a recipe with only four tablespoons of added sweetener, the banana carries the majority of the sweetness. The riper the banana, the more its starch has converted to sugar. One and a half cups comes from about three medium bananas.

Maple syrup and dark chocolate

Four tablespoons of pure maple syrup sweetens the loaf with no refined sugar. Because the banana provides primary sweetness, only a small amount of added sweetener is needed to balance the dark cocoa. Honey substitutes at the same amount.

One quarter cup of dark cocoa powder saturates the batter with deep chocolate flavor, and one cup of dark chocolate chips folds in to create gooey pockets of chocolate in every bite. High-quality dark chips make a noticeable difference in this simple batter.

Gluten free flour

One and three-quarters cups of a 1:1 gluten free baking blend holds the loaf together through the bake time. All-purpose flour substitutes directly at the same amount.

How to make Double Chocolate Banana Bread, step by step

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

In a mixing bowl, combine the mashed bananas, browned butter, maple syrup, and egg. Stir together.

Then, add in the flour and cocoa powder. Stir to combine.

Fold in the chocolate chips.

Transfer to the lined pan. Smooth into an even layer.

Bake for 40 to 45 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Finally, remove from the oven. Cool fully before slicing.

Why the Banana Is the Real Sweetener Here

Most double chocolate banana bread recipes use 3/4 to 1 cup of sugar in addition to the bananas. This recipe uses only four tablespoons of maple syrup because the ripe banana carries almost all the sweetness.

A very ripe banana contains far more simple sugars than an underripe one, and one and a half cups of fully ripe mashed banana provides enough natural sweetness to balance a full quarter cup of dark cocoa powder. A yellow banana leaves the loaf tasting bitter and flat, which is why extra-ripe bananas are non-negotiable here.

Tips for the Best Result

Use the ripest bananas you can find

Brown-spotted or nearly fully brown bananas are essential, not just preferred. The banana provides primary sweetness here and an underripe one leaves the loaf bitter from the cocoa.

Cool the brown butter before mixing

Hot brown butter can partially cook the egg. Allow it to cool for at least 5 minutes until warm but not steaming before mixing.

Do not overmix once the flour goes in

Stir until no dry streaks remain, then stop. The batter should look thick and slightly rough, not smooth.

Start checking at 40 minutes

The banana and maple syrup provide more natural moisture than a sugar-heavy batter, making this loaf bake faster. Pull it as soon as the toothpick shows moist crumbs.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days.

Freezer: Slice, wrap tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Banana Bread Pudding
• Brownie Banana Bread
• Chocolate Bread Pudding
• Marble Banana Bread
• Chocolate Cookie Dough Banana Bread

If you make this Double Chocolate 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.

.

Print

Double Chocolate Banana Bread

Dense, moist, and deeply chocolatey in every single slice. Brown butter adds a nutty richness that makes the chocolate flavor taste more complex, and gooey dark chocolate chips melt throughout every bite from edge to edge.

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 8 slices

Calories 326kcal

Author Addison LaBonte

Ingredients

• 1 ½ cups mashed ripe bananas
• ⅓ cup salted butter browned or melted
• 4 tbsp pure maple syrup or honey
• 1 egg
• 1 ¾ cups gluten free flour see note
• ¼ cup dark cocoa powder
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.
• In a mixing bowl, combine the mashed bananas, browned butter, maple syrup, and egg. Stir together.
• Then, add in the flour and cocoa powder. Stir to combine.
• Fold in the chocolate chips.
• Transfer to the lined pan. Smooth into an even layer.
• Bake for 40 to 45 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Finally, remove from the oven. Cool fully before slicing.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• I highly recommend browning your butter. It adds the best flavor. If you are short on time, melted butter works too.
• Do not bake too long. The bread is done when a toothpick inserted comes out with only a few moist crumbs.
• Allow the bread to cool before slicing.
• Store leftovers in an airtight container for up to 3 days at room temperature.

Nutrition

Calories: 326kcal | Carbohydrates: 47g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 70mg | Potassium: 174mg | Fiber: 6g | Sugar: 10g | Vitamin A: 284IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 3mg

The post Double Chocolate Banana Bread appeared first on Organically Addison.

Half the batter goes in first, then the peaches, then half the crumble, then the remaining batter, then the remaining crumble. Every slice reveals a distinct peach layer in the center and a golden crumble crust on top!

What makes this Peach Coffee Cake different?

This Peach Coffee Cake uses brown butter instead of plain melted butter, adding nutty, toffee-like depth to every layer. Coconut sugar sweetens both the batter and the crumble topping with a natural caramel undertone that complements fresh peaches beautifully. The recipe is fully gluten free, built with GF flour in both the cake and the crumble, and finishes with an optional coconut butter drizzle instead of a powdered sugar glaze.

Ingredients

Coffee Cake

• ⅓ cup salted butter, browned or melted
• ½ cup yogurt or sour cream
• 1 egg
• 1 tsp vanilla extract
• ¼ cup milk
• 1 ¾ cups gluten free flour, see note
• 2 tsp baking soda
• 1 tsp cinnamon
• ¾ cup coconut sugar or light brown sugar
• 1 ¾ cups sliced fresh peaches

Cinnamon Crumble

• ⅔ cup gluten free flour
• 1 cup coconut sugar or light brown sugar
• ⅔ cup gluten free flour, see note
• 1 cup coconut sugar or light brown sugar
• ⅓ cup salted butter, softened

Topping

• Melted coconut butter, for drizzling

What Each Ingredient Does

Brown butter

Browning the butter adds nutty, toasty flavor compounds that plain melted butter does not contain. Cook over medium heat until golden and toasted-smelling, then cool a few minutes before mixing. Plain melted butter works as a substitute if time is short.

Yogurt or sour cream

Half a cup of yogurt or sour cream provides moisture and tenderness. Plain Greek yogurt produces a slightly lighter result with more protein. Sour cream produces a richer, more traditional coffee cake texture. Both work equally well at the same amount.

Coconut sugar and fresh peaches

Coconut sugar sweetens both the batter and the crumble with a natural caramel undertone that pairs well with fresh peaches and cinnamon. Light brown sugar substitutes at 1:1. Use only fresh, ripe peaches.

Frozen peaches release too much water and prevent the crumble from setting into its dry, crumbly texture. Slice the peaches into even pieces for consistent layering.

Gluten free flour and cinnamon crumble

A 1:1 gluten free baking blend provides structure in both the cake and the crumble. Using the same flour in both ensures the crumble holds its sandy texture and the cake slices cleanly. All-purpose flour substitutes at the same amounts in both components.

How to make Peach Coffee Cake, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

In a saucepan, brown your butter. Add the butter to a skillet over medium heat. Cook until the butter is a golden brown color, stirring occasionally to prevent burning. Set aside.

In a mixing bowl, add the yogurt, egg, vanilla, and milk. Stir together. Stir in the browned butter.

Then, add in the flour, baking soda, cinnamon, and coconut sugar. Stir together.

Press half of this mixture into the lined pan. Then, spread the sliced peaches on top.

In a small mixing bowl, make the cinnamon crumble. Use a fork or your hands to mix together the flour, coconut sugar, and softened butter. Sprinkle half of this on top of the peaches.

Then, top the peaches with the remaining cake batter mixture. Finally, top it with the remaining crumble.

Bake for 40 to 45 minutes.

Finally, remove from the oven. If desired, top with melted coconut butter and serve!

Why Fresh Peaches Make the Recipe Work

Frozen peaches contain ice crystals that melt into water during baking, releasing directly into the batter and crumble layers and preventing the crumble from setting into its dry, crumbly texture. Fresh ripe peaches hold their structure and release only a modest amount of juice that absorbs into the batter as moisture rather than flooding it.

The result is a distinct peach layer with visible slices, a tender surrounding crumb, and a crumble that stays crumbly all the way through.

Tips for the Best Result

Cool the brown butter before mixing

Hot brown butter can partially cook the egg. Allow it to cool for at least 5 minutes until warm but not steaming before stirring into the wet ingredients.

Do not overmix the batter

Stir until no dry streaks remain, then stop. A slightly rough batter is fine and produces a better crumb than an overworked one.

Press the first batter layer firmly

The first half of batter is thick. Press it into a flat, even layer to prevent the peach and crumble layers from sinking to the bottom during baking.

Use ripe but firm peaches

Peaches that yield slightly to gentle pressure are ideal. Overripe peaches collapse and release more liquid than the batter can absorb. Underripe peaches taste starchy rather than sweet.

Add the coconut butter drizzle just before serving

Coconut butter sets quickly on a cool surface. Drizzle over individual slices right before serving for the best appearance and texture.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 2 days.

Refrigerator: Refrigerate for up to 4 days. The crumble softens slightly in the fridge but the flavor stays excellent.

Frequently Asked Questions

You May Also Like

• Blueberry Coffee Cake
• Vegan Coffee Cake
• Lemon Blueberry Coffee Cake
• Almond Flour Coffee Cake
• Coffee Cookies

If you make this Peach Coffee Cake 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.

Print

Peach Coffee Cake

This cake tastes like summer in every single bite. Fresh juicy peaches, warm cinnamon, nutty brown butter, and a buttery crumble that bakes into a golden crust. A drizzle of melted coconut butter on top makes each slice taste rich, sweet, and completely satisfying.

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 9 slices

Calories 342kcal

Author Addison LaBonte

Ingredients

Coffee Cake

• ⅓ cup salted butter browned or melted
• ½ cup yogurt or sour cream
• 1 egg
• 1 tsp vanilla extract
• ¼ cup milk
• 1 ¾ cups gluten free flour see note
• 2 tsp baking soda
• 1 tsp cinnamon
• ¾ cup coconut sugar or light brown sugar
• 1 ¾ cups sliced fresh peaches

Cinnamon Crumble

• ⅔ cup gluten free flour see note
• 1 cup coconut sugar or light brown sugar
• ⅓ cup salted butter softened

Topping

Coconut butter, melted

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• In a saucepan, brown your butter. Add the butter to a skillet over medium heat. Cook until the butter is a golden brown color, stirring occasionally to prevent burning. Set aside.
• In a mixing bowl, add the yogurt, egg, vanilla, and milk. Stir together. Stir in the browned butter.
• Then, add in the flour, baking soda, cinnamon, and coconut sugar. Stir together.
• Press half of this mixture into the lined pan. Then, spread the sliced peaches on top.
• In a small mixing bowl, make the cinnamon crumble. Use a fork or your hands to mix together the flour, coconut sugar, and softened butter. Sprinkle half of this on top of the peaches.
• Then, top the peaches with the remaining cake batter mixture. Finally, top it with the remaining crumble.
• Bake for 40 to 45 minutes.
• Finally, remove from the oven. If desired, top with melted coconut butter and serve!

Notes

• If you are not gluten free, feel free to use all purpose flour.
• I highly recommend browning your butter. It adds the best flavor. If you are short on time, melted butter works too.
• Do not use frozen peaches. Use fresh peaches.
• I love topping mine with melted coconut butter but feel free to use frosting or powdered sugar as well.
• Store leftovers in an airtight container at room temperature for 2 days or in the fridge for 4 days

Nutrition

Calories: 342kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 422mg | Potassium: 23mg | Fiber: 3g | Sugar: 22g | Vitamin A: 458IU | Vitamin C: 0.01mg | Calcium: 39mg | Iron: 1mg

The post Peach Coffee Cake appeared first on Organically Addison.

Brown butter elevates this loaf noticeably. The nutty, toasty depth it adds works well with cinnamon and maple syrup, creating a more complex flavor in every slice.

What Makes This Maple Cinnamon Banana Bread Different?

This Maple Cinnamon Banana Bread uses three elements that most maple banana bread recipes skip. First, the butter browns before going into the batter, adding nutty, toffee-like depth. Second, vanilla Greek yogurt replaces oil or sour cream, adding protein and a creamier crumb.

Third, one and a half teaspoons of cinnamon makes the spice genuinely prominent rather than just a background note. The result is a more complex, deeply flavored loaf that needs no glaze or topping to feel finished.

Ingredients

• 1 ¼ cups mashed ripe bananas (about 2 to 3 medium bananas)
• 2 large eggs
• 1 stick salted butter, browned or melted
• 1 tsp vanilla extract
• ½ cup vanilla Greek yogurt
• ½ cup pure maple syrup or honey
• 1 ½ cups gluten free flour
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon

What Each Ingredient Does

Brown butter

Browning the butter produces nutty, toasty flavor compounds that plain butter does not contain. Those compounds combine with cinnamon and maple syrup to create a more layered, complex loaf. Cook over medium heat until golden and toasted-smelling, then cool a few minutes before mixing. Plain melted butter works as a substitute when time is short.

Vanilla Greek yogurt

Half a cup of vanilla Greek yogurt adds moisture, protein, and a gentle tang that balances the sweetness of the maple and banana. Vanilla yogurt adds a subtle depth on top of the extract in the batter. Plain Greek yogurt substitutes directly. Use a thick, full-fat variety.

Maple syrup or honey

Pure maple syrup sweetens with no refined sugar and a warm, earthy flavor that pairs naturally with cinnamon and brown butter. Honey substitutes at 1:1 for a more floral sweetness with the same texture effect.

Why more cinnamon works here

One and a half teaspoons is more than most banana bread recipes use. Maple syrup’s earthy, subtly bitter quality provides contrast that keeps the extra cinnamon from reading as overwhelming. The result is a loaf where cinnamon comes forward rather than sitting quietly in the background.

Ripe bananas and gluten free flour

Use bananas with visible brown spots. As they ripen, starch converts to sugar, producing a sweeter, more intensely banana-flavored mash. One and a half cups of a 1:1 gluten free baking blend provides structure without making the crumb dense. All-purpose flour substitutes at the same amount.

How to make Maple Cinnamon Banana Bread, step by step

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

Brown your butter. Add the stick of butter to a skillet over medium heat. Cook until it reaches a brown caramel like color, stirring occasionally to prevent burning.

In a large mixing bowl, combine the mashed ripe bananas, eggs, browned butter, vanilla, yogurt, and maple syrup. Stir together.

Then, add in the gluten free flour, baking soda, and cinnamon. Stir to combine.

Pour this batter into the lined pan. Smooth into an even layer.

Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out with only moist crumbs.

Finally, remove from the oven. Allow to fully cool before slicing and serving.

Why This Loaf Bakes in 40 to 45 Minutes

Most maple cinnamon banana bread recipes bake for 50 to 65 minutes. This one finishes in 40 to 45 minutes because the Greek yogurt, maple syrup, and ripe banana together provide more natural moisture than a butter-and-sugar batter, helping the loaf reach a set center temperature faster.

Maple syrup also caramelizes at a lower temperature than refined sugar, producing a golden top crust sooner. Start checking at 40 minutes and pull the loaf when the toothpick shows moist crumbs.

Tips for the Best Result

Use very ripe bananas

Brown-spotted bananas produce the most naturally sweet loaf. If yours are still yellow, leave them at room temperature for a few more days or place unpeeled bananas in a 300-degree oven for 15 minutes.

Cool the brown butter before mixing

Hot brown butter can partially cook the eggs. Allow it to cool for at least 5 minutes until warm but not steaming before adding to the bowl.

Do not overmix and start checking early

Stir until no dry streaks remain, then stop. Begin testing at 40 minutes since the yogurt and maple syrup keep the center moist and this loaf bakes faster than a standard banana bread.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days. The yogurt and maple syrup keep this loaf moist.

Freezer: Slice, wrap individual slices tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Cinnamon Crunch Banana Bread
• Brownie Banana Bread
• Marble Banana Bread
• Cheesecake Banana Bread
• Eggless Banana Bread

If you make this Maple Cinnamon 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.

Print

Maple Cinnamon Banana Bread

This Maple Cinnamon Banana Bread is soft, warmly spiced, and deeply flavorful with brown butter and vanilla Greek yogurt in every slice. Maple syrup sweetens it naturally, and 1.5 teaspoons of cinnamon make the spice a forward, noticeable note in every bite.

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 281kcal

Author Addison LaBonte

Ingredients

• 1 ¼ cups mashed ripe bananas
• 2 eggs
• 1 stick salted butter browned or melted
• 1 tsp vanilla extract
• ½ cup vanilla Greek yogurt
• ½ cup pure maple syrup or honey
• 1 ½ cups gluten free flour
• 1 tsp baking soda
• 1 ½ tsp cinnamon

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.
• Brown your butter. Add the stick of butter to a skillet over medium heat. Cook until it reaches a brown caramel like color, stirring occasionally to prevent burning.
• In a large mixing bowl, combine the mashed ripe bananas, eggs, browned butter, vanilla, yogurt, and maple syrup. Stir together.
• Then, add in the gluten free flour, baking soda, and cinnamon. Stir to combine.
• Pour this batter into the lined pan. Smooth into an even layer.
• Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out with only moist crumbs.
• Finally, remove from the oven. Allow to fully cool before slicing and serving.

Notes

• If you are not gluten free, you can use all purpose flour.
• Use ripe bananas that are brown spotted. Do not use green bananas.
• The browned butter adds a delicious depth of flavor. If you are tight on time, you can use melted butter.
• Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 281kcal | Carbohydrates: 37g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 250mg | Potassium: 163mg | Fiber: 3g | Sugar: 18g | Vitamin A: 428IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg

The post Maple Cinnamon Banana Bread appeared first on Organically Addison.

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! Try my Maple Cinnamon Banana Bread too!

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.

Print

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.