Get the Recipe: Cookies and Cream Banana Bread
Gooey dark chocolate chips and chunks of chocolate sandwich cookies bake into every slice, with more cookies on top that turn golden and slightly crisp in the oven. Brown butter runs through the whole loaf and makes every bite taste deeper and more satisfying.
Ingredients
- 1 cup ripe mashed bananas
- ⅓ cup butter, browned or melted
- 1 egg
- ¾ cup pure maple syrup, or honey
- ¾ cup milk
- 1 tsp vanilla extract
- 1 ¾ cups gluten free flour, see note
- 1 tsp baking soda
- 1 cup dark chocolate chips
- 1 cup chopped gluten free sandwich cookies, see note
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.
- In a large mixing bowl, add the mashed bananas. Add in the butter, egg, maple syrup, milk, and vanilla. Stir together.
- Then, add in the gluten free flour and baking soda. Stir together.
- Fold in the dark chocolate chips and half of the chopped sandwich cookies. Stir together.
- Pour this batter into the lined pan. Sprinkle the remaining sandwich cookies on top.
- Bake for 45 to 50 minutes, or until the bread has puffed up and a toothpick inserted comes out mostly clean.
- Finally, remove from the oven. Cool fully before slicing and serving.
Notes
- If you are not gluten free, feel free to use regular all purpose flour.
- Use brown spotted bananas for the best flavor.
- Melted butter works well too, but I highly recommend browning your butter.
- I love using Simple Mills sandwich cookies. You can also use regular or gluten free Oreo cookies.
- Store leftovers in an airtight container for up to 3 days at room temperature.
Calories: 382kcal, Carbohydrates: 58g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 44mg, Sodium: 217mg, Potassium: 180mg, Fiber: 5g, Sugar: 22g, Vitamin A: 315IU, Vitamin C: 2mg, Calcium: 85mg, Iron: 2mg