Get the Recipe: 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.
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
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.
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