Get the Recipe: Cookie Dough Banana Bread
This cookie dough banana bread is soft, sweet, and full of flavor. Ripe bananas make it moist and tender, while gooey cookie dough chunks and melty chocolate chips add a rich, buttery bite. It’s like dessert and banana bread in one perfect slice!
Ingredients
Cookie Dough
- 4 tbsp melted coconut oil, or melted butter
- ¼ cup coconut sugar
- ½ tsp vanilla extract
- 1 egg
- ¾ cup almond flour
- ½ tsp baking soda
- ½ cup dark chocolate chips
Banana Bread
- 1 ¾ cups mashed ripe bananas
- 2 eggs
- ⅓ cup melted coconut oil, or melted butter
- 1 tsp vanilla extract
- 1 ½ cups gluten free flour
- ¾ cup coconut sugar
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup dark chocolate chips
Instructions
- First, make the cookie dough. In a mixing bowl, add the coconut oil and coconut sugar. Stir until combined.
- Then, add in the vanilla and egg. Stir together.
- Mix in the almond flour and baking soda. Finally, fold in the chocolate chips. Place the cookie dough in the fridge while you make the banana bread.
- Preheat your oven to 350 degrees Fahrenheit. Line a bread loaf pan with parchment paper.
- In a large mixing bowl, add mashed bananas, eggs, melted coconut oil and vanilla extract. Stir to combine.
- Then, add in gluten free flour, coconut sugar, baking soda and sea salt. Stir to combine.
- Fold in the chocolate chips.
- Pour half of the banana bread batter into the lined pan.
- Then, remove the cookie dough from the fridge. Roll into ¾ inch size balls. Drop about 10 balls of dough gently on top of the bread batter.
- Then, pour the remaining bread batter on top. Smooth into an even layer.
- Bake for 40 to 50 minutes, or until a toothpick inserted into the middle comes out mostly clean.
- Finally, remove the pan from the oven. Allow the cookie dough banana bread to fully cool before slicing and serving.
Notes
- This recipe can be made with any cookie dough recipe and any banana bread recipe.
- Use ripe brown bananas for the best flavor.
- Use refined coconut oil for a neutral flavor. Unrefined coconut oil has a slight coconut flavor. Melted butter also works well.
- Light brown sugar can replace the coconut sugar if needed.
- Bake until a toothpick inserted comes out mostly clean. This bread takes a little longer than usual banana bread due to the cookie dough.
- Store any leftovers in an airtight container for up to 4 days at room temperature.
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Calories: 421kcal, Carbohydrates: 51g, Protein: 6g, Fat: 27g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 49mg, Sodium: 331mg, Potassium: 113mg, Fiber: 5g, Sugar: 15g, Vitamin A: 88IU, Vitamin C: 2mg, Calcium: 39mg, Iron: 3mg