Get the Recipe: 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.
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
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.
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