Cookie dough banana bread 🍌🍪
For the cookie dough:
* 75g melted unsalted butter
* 10ml vanilla
* 20g granulated sugar
* 30g light brown sugar
* 15ml whole milk
* 130g all purpose flour
* 1/4 tsp salt
* 80g chocolate chips
1. In a bowl, whisk the sugars, melted butter, milk and vanilla extract
2. Add the flour, salt, and chocolate chips
3. Fold with a spatula until a dough forms.
4.Divide into cookie dough balls. Each one measures roughly 15g
5. Set aside
For the batter:
* 3 ripe bananas (340g)
* 80g melted unsalted butter
* 40g vegetable oil
* 80g light brown sugar
* 15ml vanilla
* 60g granulated sugar
* 1 room temperature egg
* 40ml room temperature whole milk
* 40g plain Greek yogurt
* 200g all purpose flour
* 3 tsp baking powder
* 1/2 tsp salt
* 100g of chocolate chips for the batter
* 50g of chocolate chips for the top
* Mini chip ahoy cookies
1. Line a 9x5" loaf pan with parchment paper and preheat your oven to 350F.
2. In a bowl, mash the ripe bananas well then set aside. If your bananas aren't ripe, bake them at 400F until brown
3. Add the granulated sugar, brown sugar, melted butter, oil, egg, milk, vanilla and yogurt. Whisk well
4. In a separate bowl, whisk and sift the flour, cocoa powder, baking powder and salt
5. Add the dry ingredients to the wet. Whisk until combined
6. Add the chocolate chips. Fold until combined
7. Add 1/3 of the batter to the prepared loaf pan. Add 1/3 of the cookie dough balls
8. Add the second layer of banana bread batter. Spread it out evenly then add more cookie dough balls
9. Add the final layer of banana bread batter
10. Break up the leftover dough balls and flatten them slightly in your hands
11. Add them to the top
12. Finally, add the chocolate chips and bake at 350F for 50-60 mins until a toothpick inserted in the centre comes out clean
13. As soon as you take the cake out, top with mini chip ahoy cookies. Add them on top of the melted chocolate chips so they can stick onto the cake
14. Allow to cool fully before inverting onto a plate
15. Slice and enjoy
Baking this cookie dough banana bread was such a fun and rewarding experience. One tip I found helpful when making the cookie dough is to chill the dough balls briefly before layering them into the batter; it helps keep their shape better during baking. Also, using ripe bananas is key to enhancing the natural sweetness and moisture of the bread; if your bananas aren't ripe yet, baking them at 400°F until they brown, as suggested, really softens and sweetens them perfectly. In terms of texture, the combination of melted butter and vegetable oil in the batter creates a wonderfully moist crumb, while the addition of Greek yogurt adds a subtle tang and richness. I love how the layers of cookie dough balls and chocolate chips create pockets of gooey chocolate and an unexpected chewy texture inside the banana bread. When baking, make sure your oven is fully preheated to 350°F for even rising and browning. I recommend checking the bread with a toothpick towards the end of baking time to avoid overbaking and keep it soft. Finally, topping the freshly baked bread with mini Chip Ahoy cookies on the melted chocolate chips was a fun finishing touch that added a delightful crunch and visual appeal. Overall, this recipe is perfect for anyone looking to elevate their classic banana bread with a delicious cookie dough twist that’s sure to impress family and friends.
