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.

Brown butter is the defining element. Cooking the butter until golden and nutty adds a toffee-like depth that plain melted butter cannot replicate. If time is short, plain melted butter works perfectly, but the browned version produces a noticeably more complex and satisfying loaf!

What Does Greek Yogurt Do in Banana Bread?

Greek yogurt adds moisture, protein, and a subtle tang to banana bread batter without contributing any noticeable yogurt flavor. The fat and protein in the yogurt produce a more tender crumb than oil or butter alone, and the slight acidity reacts with the baking soda to create a gentle lift. The result is a soft, moist loaf that holds together cleanly when sliced and stays fresh longer than a standard banana bread.

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
• ½ tsp ground cinnamon
• 1 cup dark chocolate chips

What Each Ingredient Does

Brown butter

Browning the butter adds nutty, toasty flavor compounds that plain butter does not contain. Cook over medium heat, stirring occasionally, until golden and hazelnut-scented, about 5 to 7 minutes. Cool slightly before adding so it does not scramble the eggs. Plain melted butter works as a substitute and still produces a delicious loaf.

Vanilla Greek yogurt

Half a cup of vanilla Greek yogurt provides moisture, protein, and gentle tang. Vanilla yogurt adds a subtle depth on top of the vanilla extract in the batter. Plain Greek yogurt substitutes directly. Use a thick, full-fat variety like Oikos Triple Zero or Fage Total.

Maple syrup or honey

Half a cup of maple syrup sweetens with no refined sugar, adding warm, earthy depth that complements the brown butter and cinnamon. Honey substitutes at 1:1 for a slightly more floral sweetness with the same effect on moisture.

Ripe bananas

Use bananas with visible brown spots. As a banana ripens, its starch converts to sugar, making it sweeter and more intensely banana-flavored. About two to three medium bananas provides the sweetness, moisture, and body that holds the loaf together.

Gluten free flour and dark chocolate chips

One and a half cups of a 1:1 gluten free baking blend provides structure without making the loaf dense. All-purpose flour substitutes at the same amount. Dark chocolate chips fold in as a core ingredient, giving every slice a rich hit of chocolate.

How to make Greek Yogurt 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.

Fold in the chocolate chips.

Pour this batter into the lined pan. Smooth into an even layer. Top with more chocolate chips if desired.

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 Faster Than Most

This loaf bakes in 40 to 45 minutes rather than the 50 to 60 minutes typical of banana bread recipes. 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 earlier. Start checking at 40 minutes and pull the loaf as soon as the toothpick shows moist crumbs.

Tips for the Best Result

Use very ripe bananas

Brown-spotted bananas produce the most flavorful, naturally sweet loaf. If yours are not ripe yet, place unpeeled bananas in a 300-degree oven for 15 to 20 minutes to speed up the process.

Do not overmix once the flour goes in

Overmixing produces a tough, dense crumb. Stir until no dry streaks remain and stop. A few lumps are fine.

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 it to the bowl.

Use a thick Greek yogurt

Thin yogurt adds more liquid than the batter needs. Choose a thick, strained variety like Oikos Triple Zero or Fage Total.

Substitutions

Storage

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

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

Frequently Asked Questions

You May Also Like

• Banana Bread Bars
• Cheesecake Banana Bread
• Protein Banana Bread
• Greek Yogurt Brownies
• Greek Yogurt Cookies

If you make this Greek Yogurt 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

Greek Yogurt Banana Bread

This Greek Yogurt Banana Bread is soft, moist, and warmly spiced with cinnamon, with nutty brown butter running through every slice and dark chocolate chips in every bite! Vanilla Greek yogurt keeps the crumb tender, and maple syrup sweetens it without any refined sugar.

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 385kcal

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
• ½ tsp cinnamon
• 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.
• 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.
• Fold in the chocolate chips.
• Pour this batter into the lined pan. Smooth into an even layer. Top with more chocolate chips if desired.
• 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: 385kcal | Carbohydrates: 51g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 250mg | Potassium: 162mg | Fiber: 4g | Sugar: 18g | Vitamin A: 428IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg

The post Greek Yogurt Banana Bread appeared first on Organically Addison.

An optional brown butter step adds a nutty, toasty depth that takes the flavor noticeably further, and the recipe works equally well with plain melted butter if time does not allow for it!

What are Walnut Banana Bars?

Walnut Banana Bars are baked bars made with mashed ripe banana, rolled oats, gluten free flour, coconut sugar, chocolate chips, and chopped walnuts. They bake in a square pan and slice into portable, chewy bars that sit between a cookie bar and a baked oatmeal in texture. No frosting is needed. The chocolate chips provide richness and sweetness throughout, and the walnuts add crunch in every bite.

Recipe at a glance

Ingredients

• 5 tbsp unsalted butter, browned or melted
• 1 cup coconut sugar, or light brown sugar
• 1 ¼ cups ripe mashed bananas
• 1 tsp vanilla extract
• 1 ½ cups gluten free rolled oats, see note
• ⅔ cup gluten free flour, see note
• 1 tsp baking soda
• ½ tsp sea salt
• ½ tsp cinnamon
• 1 cup dark chocolate chips
• ⅓ cup chopped walnuts

What Each Ingredient Does

Brown butter or melted butter

Plain melted butter works perfectly here. Browning it first adds nutty, toasty depth that pairs well with banana, cinnamon, and coconut sugar. Cook over medium heat until golden, then scrape every bit of the brown sediment from the skillet into the batter.

Coconut sugar and ripe bananas

Coconut sugar sweetens these bars with a natural caramel undertone that complements banana and cinnamon better than plain white sugar. Light brown sugar works as a direct 1:1 substitute. Use bananas with visible brown spots — as they ripen, starch converts to sugar, adding more natural sweetness, moisture, and binding to hold the bars together without eggs.

Gluten free rolled oats

One and a half cups of rolled oats makes these bars distinctly different from a standard banana bar. Oats add chew, body, and heartiness that flour alone cannot provide. They also absorb banana moisture during the cool-down period, which is why the full 4-hour cooling time matters. Regular rolled oats work at the same amount for those who are not gluten free.

Gluten free flour, chocolate chips, and walnuts

Two-thirds cup of flour holds the oat-heavy batter together. All-purpose flour substitutes directly. The chocolate chips melt during baking into gooey pockets of chocolate, providing richness without any frosting. Walnuts add crunchy contrast. Omit them entirely for a nut-free version without changing anything else.

How to make Walnut Banana Bars

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

In a large mixing bowl, combine the browned (or melted) butter and coconut sugar. Stir together.

Then, add in the mashed bananas and vanilla. Stir together.

Mix in the oats, gluten free flour, baking soda, sea salt, and cinnamon. Stir to combine.

Fold in the chocolate chips and walnuts. Stir together.

Pour this mixture into the lined pan. Spread into an even layer.

Bake for 24 to 27 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Finally, cool for art least 4 hours before slicing and serving.

Why These Bars Need 4 Hours to Cool

Rolled oats absorb moisture as they cool, which is what transforms the soft, slightly sticky bar that comes out of the oven into a firm, sliceable one. The banana also continues releasing its natural sugars and setting into the batter during the cooling period.

Together, these processes take about 4 hours at room temperature. Refrigerating for the last 1 to 2 hours speeds up the process and produces cleaner slices. Rushing this step results in bars that fall apart at the edges and feel gummy in the center.

Why Rolled Oats Change Everything

Most banana bar recipes use only flour, producing a soft, cakey crumb similar to banana bread. Adding rolled oats fundamentally changes the texture. Oats bring natural chew, a slightly nutty flavor, and a heartier bite that makes each bar feel more substantial and satisfying — something that works as a snack or breakfast, not just a dessert.

Tips for the Best Result

Use the ripest bananas possible

Brown-spotted bananas produce the most flavorful and naturally sweet bars. The riper the banana, the more starch has converted to sugar and the more moisture it contributes.

Do not skip the cooling time

Four hours is the minimum. The bars firm up as the oats absorb the banana moisture, and cutting early produces crumbly, underset results. Refrigerating for the last hour or two is the fastest path to clean slices.

Use certified gluten free oats

Regular oats are naturally gluten free but often processed with wheat. For those with celiac disease, certified gluten free oats are the safer choice.

Omit walnuts for a nut-free version

Leave the walnuts out entirely without changing anything else. This makes the recipe suitable for school lunchboxes and nut-free households.

Substitutions

Storage

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

Refrigerator: Refrigerate for up to 5 days for a firmer texture and cleaner slices.

Freezer: Wrap individually and freeze for up to 2 months. Thaw at room temperature for 30 minutes.

Frequently Asked Questions

You May Also Like

• Banana Bread Pudding
• Brownie Banana Bread
• Cheesecake Banana Bread
• Almond Flour Oatmeal Cookies
• Chocolate Crunch Cake

If you make this Walnut Banana Bars 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

Walnut Banana Bars

These Walnut Banana Bars are soft, chewy, and warmly spiced with cinnamon, packed with dark chocolate chips and crunchy walnuts throughout. Ripe banana and coconut sugar sweeten every bite naturally, and the whole thing comes together in one bowl with no frosting required.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 9 bars

Calories 336kcal

Author Addison LaBonte

Ingredients

• 5 tbsp unsalted butter browned or melted
• 1 cup coconut sugar or light brown sugar
• 1 ¼ cups ripe mashed bananas
• 1 tsp vanilla extract
• 1 ½ cups gluten free rolled oats see note
• ⅔ cup gluten free flour see note
• 1 tsp baking soda
• ½ tsp sea salt
• ½ tsp cinnamon
• 1 cup dark chocolate chips
• ½ cup chopped walnuts

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• In a large mixing bowl, combine the browned (or melted) butter and coconut sugar. Stir together.
• Then, add in the mashed bananas and vanilla. Stir together.
• Mix in the oats, gluten free flour, baking soda, sea salt, and cinnamon. Stir to combine.
• Fold in the chocolate chips and walnuts. Stir together.
• Pour this mixture into the lined pan. Spread into an even layer.
• Bake for 24 to 27 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Finally, cool for art least 4 hours before slicing and serving.

Notes

• If you are not gluten free, feel free to use regular rolled oats and all purpose flour.
• Use ripe bananas for the best flavor and texture.
• Feel free to omit the walnuts if desired.
• Store in an airtight container for up to 3 days at room temperature.

Nutrition

Calories: 336kcal | Carbohydrates: 49g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 288mg | Potassium: 146mg | Fiber: 5g | Sugar: 15g | Vitamin A: 209IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg

The post Walnut Banana Bars appeared first on Organically Addison.

This easy recipe is perfect for beginner bakers and anyone craving a warm homemade dessert. Check out these 3 Ingredient Brownies or these 4 Ingredient Brownies for another delicious homemade dessert recipe!

Why You Will Love These Cookies

There are many peanut butter cookie recipes, but this one stands out for several reasons.

• Only four ingredients
• No flour required
• Naturally gluten free
• Ready in about 20 minutes
• Rich peanut butter flavor
• Soft centers with slightly crisp edges
• Because peanut butter acts as both the fat and structure in the dough, you can skip the flour entirely while still getting delicious cookies.

Ingredients

• 1 cup all natural creamy peanut butter
• 2 eggs
• ⅔ cup coconut sugar
• 1 cup dark chocolate chips

Ingredient Tips

Peanut Butter

Use natural creamy peanut butter made from peanuts and salt. This creates the best texture and rich flavor.

Avoid peanut butter that contains added oils because it can make the cookies spread too much.

Eggs

Eggs bind the dough together and help the cookies hold their shape while baking.

Coconut Sugar

Coconut sugar adds a light caramel flavor and keeps the cookies soft.

Brown sugar can be used as a substitute if needed.

Dark Chocolate Chips

Dark chocolate balances the sweetness and adds rich chocolate flavor to every bite.

How to Make 4 Ingredient Peanut Butter Cookies

• First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• In a mixing bowl, add the peanut butter, eggs, and coconut sugar. Mix together.
• Fold in the chocolate chips. The dough may be sticky.
• Use a cookie scoop to scoop balls of dough onto the lined pan. Space at least 3 inches apart.
• Bake for 10 to 12 minutes, or until the edges are set but the middles still look gooey.
• Finally, remove from the oven. Allow the cookies to cool for 15 minutes before removing to a wire rack.

Texture Guide

If you want to adjust the cookie texture, try these tips.

For softer cookies, bake for 9 to 10 minutes.

For chewy cookies, bake for 10 to 12 minutes.

Lastly, for slightly crisp cookies, bake for 13 minutes.

Ingredient Substitutions

Troubleshooting Guide

Dough is too sticky

Refrigerate the dough for 20 minutes before baking.

Cookies spread too much

The peanut butter may contain too much oil. Chill the dough before baking.

Cookies fall apart

Allow cookies to cool fully before moving them.

Storage Tips

Room temperature
Store cookies in an airtight container for up to 4 days.

Refrigerator
Cookies will stay fresh for about 1 week.

Freezer
Freeze baked cookies for up to 3 months.

Let them thaw at room temperature before serving.

Baking Tips for Perfect Cookies

Use a cookie scoop to keep cookies evenly sized.

Always line your baking sheet with parchment paper to prevent sticking.

Do not overbake. The centers should still look slightly soft when removed from the oven.

Let cookies cool before moving them so they hold together.

Frequently Asked Questions

You May Also Like

• Brookie Peanut Butter Cups
• Scoopable Peanut Butter Cookies
• Peanut Butter Brookies
• 4 Ingredient Protein Brownies
• Scoopable Peanut Butter Cookies

If you make these 4 Ingredient peanut butter cookies, 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.

Print

4 Ingredient Peanut Butter Cookies

These 4 Ingredient Peanut Butter Cookies are soft, chewy, rich, and full of peanut butter flavor. Every bite is sweet, slightly nutty, and packed with melty chocolate chips. They are simple to make, naturally flourless, and perfect for a quick homemade dessert.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 cookies

Calories 327kcal

Author Addison LaBonte

Ingredients

• 1 cup all natural creamy peanut butter
• 2 eggs
• ⅔ cup coconut sugar
• 1 cup dark 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 peanut butter, eggs, and coconut sugar. Mix together.
• Fold in the chocolate chips. The dough may be sticky.
• Use a cookie scoop to scoop balls of dough onto the lined pan. Space at least 3 inches apart.
• Bake for 10 to 12 minutes, or until the edges are set but the middles still look gooey.
• Finally, remove from the oven. Allow the cookies to cool for 15 minutes before removing to a wire rack.

Notes

• Use all natural creamy peanut butter made from only peanuts and salt.
• If needed, replace the coconut sugar with brown sugar.
• The dough may be slightly sticky. Use a cookie scoop to scoop the dough.
• If your dough is too moist, refrigerate the dough for 20 minutes before baking.
• Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 327kcal | Carbohydrates: 32g | Protein: 9g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 180mg | Potassium: 197mg | Fiber: 3g | Sugar: 12g | Vitamin A: 59IU | Calcium: 22mg | Iron: 2mg

The post 4 Ingredient Peanut Butter Cookies 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.

Print

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.

They are fudgy, brownie like, naturally sweetened with ripe bananas, and packed with chocolate flavor. No flour. No refined sugar. Just simple, wholesome ingredients.

These are not dry, chalky protein cookies. They are soft, gooey, and deeply chocolatey.

Why You Will Love These Cookies

• High protein and naturally gluten free
• Flourless and made in one bowl
• Naturally sweetened with banana
• Fudgy brownie texture
• Ready in about 15 minutes
• Perfect for post workout or healthy dessert
• Try my 3 Ingredient Protein Cookies too!

Texture Guide

These cookies are:

• Soft in the center
• Slightly set on the edges
• Thick and brownie like
• Not cakey
• Not crispy

They do not spread much while baking, so shape them how you want them to look before putting them in the oven.

Ingredients

1 cup mashed ripe bananas

¼ cup dark cocoa powder

½ cup all natural creamy peanut butter

½ cup chocolate protein powder

Dark chocolate chips

Ingredient Notes

Bananas

Use very ripe bananas with brown spots. They provide natural sweetness and moisture.

Cocoa Powder

Dark cocoa or black cocoa gives these cookies a rich, deep chocolate flavor and darker color.

Peanut Butter

Use natural creamy peanut butter with just peanuts and salt. Avoid brands with added sugar or oils for best texture.

Protein Powder

Chocolate protein powder works best. Whey protein creates a softer texture. Plant based protein may make the dough slightly thicker.

Chocolate Chips

Dark chocolate chips enhance the richness and make each bite extra indulgent.

How To Make Chocolate Protein Cookies

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

In a large mixing bowl, combine the mashed bananas, cocoa powder, peanut butter, and protein powder. Stir together. The dough will be a little looser than regular cookie dough.

Fold in the chocolate chips.

Use a spoon to scoop balls of dough onto the lined pan. They will be a little runny and gooey.

Bake for 10 to 12 minutes, or until the edges of the cookies are done.

Finally, remove from the oven. Cool on the pan for 10 minutes before eating.

Protein Powder Adjustment Guide

Consistency Troubleshooting Table

Who These Cookies Are Perfect For

• Anyone wanting a high protein dessert
• Post workout snack
• Gluten free eaters
• Kids who love chocolate
• Busy people who need quick meal prep snacks

Storage

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

For longer storage, keep in the refrigerator for up to 1 week.

They also freeze well for up to 2 months. Let thaw at room temperature before eating.

Flavor Variations

Add chopped walnuts for crunch.

Swap peanut butter for almond butter.

Use vanilla protein powder for a lighter chocolate flavor.

Sprinkle flaky sea salt on top before baking.

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 chocolate 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.

Print

Chocolate Protein Cookies

Soft, fudgy, and intensely chocolatey. These protein cookies use ripe bananas and peanut butter for a moist, cake-like texture. They’re flourless, loaded with dark chocolate chips, and taste like a rich dessert while fueling your body. Simple and delicious!

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 10 cookies

Calories 155kcal

Author Addison LaBonte

Ingredients

• 1 cup mashed ripe bananas
• ¼ cup dark cocoa powder
• ½ cup all natural creamy peanut butter
• ½ cup chocolate protein powder
• ½ cup 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, combine the mashed bananas, cocoa powder, peanut butter, and protein powder. Stir together. The dough will be a little looser than regular cookie dough.
• Fold in the chocolate chips.
• Use a spoon to scoop balls of dough onto the lined pan. They will be a little runny and gooey.
• Bake for 10 to 12 minutes, or until the edges of the cookies are done.
• Finally, remove from the oven. Cool on the pan for 10 minutes before eating.

Notes

• Use brown spotted bananas for the best flavor and texture.
• I use black cocoa powder to achieve the super dark color.
• The dough will be more similar to brownie batter than traditional cookie dough.
• These cookies do not spread or rise much in the oven.
• Do not over bake! They are meant to be gooey.
• Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 155kcal | Carbohydrates: 14g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 78mg | Potassium: 200mg | Fiber: 3g | Sugar: 3g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

The post Chocolate Protein Cookies 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.

Print

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.

Print

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.

Print

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.

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.

Print

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.