Cookie Dough Banana Bread: The Ultimate Bakery-Style Recipe

Imagine biting into a slice of ultra-moist banana bread, only to discover pockets of gooey chocolate chip cookie dough baked right into every bite. That’s exactly what you’ll get with this cookie-dough banana bread recipe—a show-stopping fusion of two classic favorites that tastes like it came straight from a bakery.

This recipe takes simple banana bread to extraordinary heights by stuffing it with homemade chocolate chip cookie dough. The result? A tender, flavorful loaf with surprise bursts of rich, buttery cookie dough that will have everyone asking for seconds. Best of all, it’s surprisingly easy to make and uses those ripe bananas sitting on your counter.

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Whether you’re looking for an indulgent breakfast treat, an impressive dessert, or simply a creative way to use up overripe bananas, this cookie dough banana bread delivers on all fronts. It’s moist, perfectly sweet, and completely irresistible.

Why You’ll Love This Cookie Dough Banana Bread Recipe

Two Desserts in One Incredible Loaf

Why choose between chocolate chip cookies and banana bread when you can have both? This recipe combines the best elements of each dessert—the moist, tender crumb of classic banana bread with pockets of rich, gooey cookie dough throughout. Each slice offers multiple textures and flavors that make every bite exciting.

Waste Less, Bake More

Got brown, spotty bananas on your counter? Don’t toss them! Those overripe bananas are perfect for this recipe. The riper the bananas, the sweeter and more flavorful your bread becomes. This is one of the best ways to transform fruit that’s past its prime into something absolutely delicious.

Surprisingly Simple to Make

Despite looking bakery-worthy, this cookie-dough banana bread is straightforward enough for beginner bakers. You’ll make the cookie dough first, layer it into your banana bread batter, and bake. No special equipment or advanced techniques required—just two simple recipes that come together beautifully.

Customizable for Every Diet

Whether you need a gluten-free option, want to make it dairy-free, or prefer to use alternative sweeteners, this recipe adapts easily. I’ve included detailed substitution notes so you can tailor it to your dietary needs without sacrificing flavor or texture.

Perfect for Any Occasion

Serve this cookie-dough banana bread warm for breakfast with coffee, pack slices for lunch boxes, or present it as an impressive dessert topped with ice cream. It’s kid-friendly yet sophisticated enough for adult gatherings. Make it ahead and store it easily—it actually tastes even better the next day.

Ingredients You’ll Need for Cookie Dough Banana Bread

For the Chocolate Chip Cookie Dough

• ½ cup melted butter (or melted coconut oil for dairy-free)
• ⅔ cup brown sugar (light or dark, or coconut sugar)
• 2 tablespoons milk (any type, including plant-based)
• 1 tsp vanilla extract
• 1 cup all-purpose flour (or gluten-free baking blend)
• ¼ tsp salt
• ¾ cup chocolate chips (use mini chips for better distribution)

For the Banana Bread

• 3 large very ripe bananas (about 1½ cups mashed)
• ⅓ cup melted butter (or coconut oil)
• ½ cup brown sugar
• 1 large egg, beaten
• 1 tsp vanilla extract
• 1 tsp baking soda
• Pinch of salt
• 1½ cups all-purpose flour (or 1:1 gluten-free baking blend)
• ½ cup chocolate chips (optional but highly recommended)

Ingredient Notes & Substitutions for Cookie Dough Banana Bread

Bananas: Use very ripe bananas with brown spots all over for maximum sweetness and moisture. If your bananas aren’t ripe enough, place them in a paper bag for 1-2 days or bake them at 300°F for 15 minutes until the skins turn black.

Butter: Can be replaced with melted coconut oil for dairy-free. Use refined coconut oil if you don’t want any coconut flavor. You can also use vegetable oil, though butter provides the best flavor.

Sugar: Coconut sugar, light brown sugar, or even granulated sugar all work well. For a lower-sugar option, try monk fruit sweetener or reduce the amount by ¼ cup (the bananas provide natural sweetness).

Flour: For gluten-free cookie dough banana bread, use a 1:1 gluten-free baking blend like Bob’s Red Mill or King Arthur. Avoid using only almond flour or coconut flour, as they’ll make the texture too dense.

Milk: Any milk works—dairy, almond, oat, soy, or cashew. Even water will work in a pinch.

Chocolate Chips: Use dark chocolate chips, milk chocolate, or dairy-free chocolate chips. Mini chips distribute more evenly. You can also substitute with chopped walnuts, pecans, or white chocolate.

Egg: For a vegan version, replace with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes).

How to Make Cookie Dough Banana Bread (Step-by-Step)

Step 1: Prepare the Cookie Dough

First, make the chocolate chip cookie dough since it needs to chill while you prepare the banana bread batter. In a medium mixing bowl, whisk together the melted butter and brown sugar until well combined. The mixture should be smooth and glossy.

Add the milk and vanilla extract, stirring until fully incorporated. Then fold in the flour and salt, mixing just until no dry flour remains. Finally, stir in chocolate chips until evenly distributed throughout the dough.

Why chilling matters: Press the cookie dough into a flat disc or shape it into small chunks, then refrigerate for at least 15-20 minutes. Chilling firms up the dough so it holds its shape during baking instead of melting completely into the batter. This creates those perfect gooey cookie dough pockets everyone loves.

Step 2: Make the Banana Bread Batter

While the cookie dough chills, preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal later.

In a large mixing bowl, mash the very ripe bananas until mostly smooth—a few small chunks are fine and add nice texture. Add the melted butter, brown sugar, beaten egg, and vanilla extract. Mix until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gently fold the dry ingredients into the banana mixture using a spatula or wooden spoon. Mix just until no flour streaks remain—overmixing develops gluten and makes the bread tough. If using, fold in the ½ cup of chocolate chips now.

Pro tip: The batter will look slightly lumpy, and that’s perfect. Resist the urge to overmix.

Step 3: Assemble and Layer

This is where the magic happens. Pour about half of the banana bread batter into your prepared loaf pan, spreading it evenly across the bottom.

Remove the cookie dough from the refrigerator. If you pressed it into a flat layer, break it into small chunks (about 1-2 inch pieces). Place these cookie dough chunks evenly over the batter layer, pressing them down gently—but not so far that they touch the bottom of the pan.

Pour the remaining banana bread batter over the cookie dough layer, spreading carefully to cover it completely. If desired, press a few additional small pieces of cookie dough gently on top of the bread for visual appeal and extra gooey bites.

Visual guidance: Think of it like a delicious sandwich: banana bread batter on the bottom, cookie dough in the middle, and banana bread batter on top. The cookie dough should be fully encased to create surprise pockets throughout the loaf.

Step 4: Bake to Perfection

Bake the cookie dough banana bread in your preheated 350°F oven for 60-70 minutes. Every oven is different, so start checking around the 55-minute mark.

How to test for doneness: Insert a toothpick or cake tester into the center of the loaf, making sure to avoid any cookie dough chunks (they’ll give a false reading). The toothpick should come out with just a few moist crumbs—not wet batter, but not completely clean either. The top should be golden brown and feel firm to the touch.

If the top starts browning too quickly (usually around the 40-45 minute mark), tent the loaf loosely with aluminum foil to prevent over-browning while the center finishes baking.

Note: This bread takes slightly longer to bake than traditional banana bread due to the cookie dough layer in the middle. Be patient—underbaked bread will be gummy in the center.

Step 5: Cool and Serve

Once baked, remove the loaf pan from the oven and place it on a wire rack. Let the bread cool in the pan for about 15-20 minutes. This cooling time is crucial—it allows the structure to set and makes the bread much easier to slice.

Using the parchment paper overhang, carefully lift the banana bread out of the pan and transfer it to the wire rack to cool completely, at least 30 minutes more before slicing.

Slicing tips: Use a sharp serrated knife and clean it between cuts for the neatest slices. Warm bread is more delicate, so let it cool fully if you want picture-perfect pieces. That said, a slightly warm slice with melty chocolate chips is absolutely divine!

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Expert Baking Tips for Perfect Results in Cookie Dough Banana Bread

1. Use very ripe bananas: The best banana bread always starts with bananas that are brown and spotty. These riper bananas are sweeter, more flavorful, and break down into a smoother texture. Don’t be afraid to use bananas that look overripe—they’re perfect for baking.

2. Don’t skip chilling the cookie dough: Room temperature cookie dough will melt into the batter instead of creating distinct pockets. Chill it for at least 15-20 minutes, or make it a day ahead and store it in the refrigerator.

3. Check your baking soda freshness: Old baking soda loses its leavening power. Test yours by dropping a small amount into vinegar—it should bubble vigorously. Fresh baking soda ensures your bread rises properly and has a tender crumb.

4. Prepare your pan properly: Line your loaf pan with parchment paper that overhangs the sides. This creates easy “handles” for lifting out the baked bread and prevents sticking. A light coating of oil or butter on the parchment helps too.

5. Test for doneness carefully: When using the toothpick test, deliberately avoid the cookie dough areas, as they’ll make the toothpick appear wet even when the banana bread batter is fully baked. Test multiple spots if needed.

6. Let it cool completely before slicing: I know it’s tempting to dive in immediately, but patience pays off. Cooling allows the structure to firm up, making slicing much easier and preventing the bread from falling apart.

7. Don’t overmix the batter: Mix the banana bread batter just until the flour is incorporated. Overmixing develops gluten, resulting in tough, dense bread instead of a tender, moist crumb.

8. Measure flour correctly: Too much flour is the main culprit behind dry banana bread. Spoon flour into your measuring cup and level it off with a knife, or use a kitchen scale (1½ cups = 180 grams) for accuracy.

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Variations & Customization Ideas for Cookie Dough Banana Bread

Nutty Cookie Dough Banana Bread

Fold ½ cup chopped walnuts or pecans into the banana bread batter for extra crunch. Toast the nuts first for deeper flavor. You can also add nuts to the cookie dough itself.

Peanut Butter Swirl

Add 3-4 tablespoons of creamy peanut butter to the cookie dough for a peanut butter cookie variation. You can also swirl peanut butter directly into the banana bread batter before baking.

Double Chocolate Version

Use dark chocolate chips in both the cookie dough and banana bread, and add 3 tablespoons cocoa powder to the banana bread batter for an ultra-chocolatey loaf.

White Chocolate Macadamia

Swap regular chocolate chips for white chocolate chips and add ½ cup chopped macadamia nuts to the banana bread batter.

Nutella Filling

Instead of cookie dough, create swirls of Nutella throughout the batter. Dollop Nutella between the layers and swirl with a knife.

Chocolate Ganache Topping

For an extra indulgent dessert, top the cooled bread with chocolate ganache. Heat ½ cup heavy cream until simmering, pour over 1 cup chocolate chips, let sit 2 minutes, then stir until smooth. Pour over the loaf and let set.

Cream Cheese Frosting

Beat 4 oz softened cream cheese with 2 tablespoons butter, 1 cup powdered sugar, and ½ teaspoon vanilla. Spread over cooled bread for a decadent twist.

Storage Instructions for Cookie Dough Banana Bread

Room Temperature Storage

Store your cookie dough banana bread in an airtight container at room temperature for up to 4 days. Make sure the bread has cooled completely before storing to prevent condensation, which can make it soggy.

For best results, place a piece of parchment or wax paper between slices to prevent them from sticking together. The bread actually becomes more moist and flavorful after a day as the flavors meld.

Refrigerator Storage

If your kitchen is particularly warm or humid, you can refrigerate the bread for up to one week. Wrap it tightly in plastic wrap or store in an airtight container. Let slices come to room temperature before eating, or warm them briefly in the microwave (15-20 seconds) or toaster oven.

Freezing Instructions

This easy banana bread with cookie dough freezes beautifully for up to 3 months. Here’s how:

For the whole loaf: Wrap the completely cooled bread tightly in plastic wrap, then wrap again in aluminum foil. Place in a freezer-safe bag, removing as much air as possible.

For individual slices: Slice the bread first, then wrap each slice in plastic wrap. Store wrapped slices in a freezer bag. This method lets you pull out single servings as needed.

To thaw: Leave frozen bread at room temperature for 2-3 hours, or thaw overnight in the refrigerator. For quick thawing, microwave individual slices for 30-45 seconds, or warm in a toaster oven at 300°F for 10 minutes.

Troubleshooting Common Issues in Cookie Dough Banana Bread

Why Is My Banana Bread Dense?

Dense banana bread usually results from too much flour or not enough leavening. Make sure you’re measuring flour correctly—spoon it into the measuring cup rather than scooping directly from the bag, which packs in excess flour. Also, check that your baking soda is fresh and active. Finally, don’t overmix the batter; mix just until combined.

Why Did My Cookie Dough Sink?

If the cookie dough sank to the bottom, it was likely too warm when you added it to the batter. Always chill the cookie dough for at least 15-20 minutes before layering. Additionally, don’t press the cookie dough chunks all the way to the bottom of the pan—leave them suspended in the middle layer of batter.

How Do I Know When It’s Done?

The top of the bread should be golden brown and spring back lightly when touched. A toothpick inserted into the center (avoiding cookie dough areas) should come out with a few moist crumbs but no wet batter. The bread will also start to pull away slightly from the sides of the pan. If you have an instant-read thermometer, the internal temperature should reach 200-205°F.

Why Is My Bread Too Dry?

Dry banana bread typically comes from too much flour, not enough banana, or overbaking. Use very ripe bananas and measure carefully. Start checking for doneness at 55 minutes rather than waiting the full time. Remember that the bread continues cooking slightly as it cools, so it’s better to slightly underbake than overbake.

Serving Suggestions

Classic Style: Enjoy a slice at room temperature or slightly warmed, with a pat of salted butter that melts into the warm bread.

Dessert Mode: Warm a slice for 15-20 seconds in the microwave and top with a scoop of vanilla ice cream or whipped cream. The warm bread with cold ice cream is absolutely heavenly.

Breakfast Pairing: Serve alongside your morning coffee or tea. The sweetness of the bread pairs beautifully with a strong cup of coffee. Add a side of fresh berries for a more complete breakfast.

Afternoon Snack: Pack slices in lunch boxes or enjoy as an afternoon pick-me-up with a glass of cold milk.

Fancy Presentation: Dust with powdered sugar, drizzle with chocolate ganache, or add a dollop of mascarpone cream for an elevated dessert presentation at dinner parties.

Nutritional Information (Per Slice)

Based on 12 slices:

• Calories: 285
• Protein: 4g
• Carbohydrates: 42g
• Fat: 12g
• Fiber: 2g
• Sugar: 23g
• Sodium: 180mg

Nutritional values are approximate and will vary based on specific ingredients used.

Dietary Labels: Vegetarian, can be made vegan with egg and dairy substitutes, can be made gluten-free with appropriate flour

More Banana Bread Recipes You’ll Love

• Classic Banana Bread – The foundation recipe every baker needs
• Brown Butter Banana Bread – Nutty, caramelized flavor takes it up a notch
• Chocolate Chip Banana Bread – Simple, chocolatey, and always a hit
• Pumpkin Chocolate Chip Cookies – Another creative fusion dessert
• Banana Brownies – Fudgy brownies meet banana bread

Recipe Card

Cookie Dough Banana Bread

Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 1 hour 25 minutes
Servings: 10-12 slices
Difficulty: Easy

Ingredients

Cookie Dough:

• ½ cup melted butter
• ⅔ cup brown sugar
• 2 tablespoons milk
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• ¼ tsp salt
• ¾ cup chocolate chips

Banana Bread:

• 3 large very ripe bananas (1½ cups mashed)
• ⅓ cup melted butter
• ½ cup brown sugar
• 1 large egg, beaten
• 1 tsp vanilla extract
• 1 tsp baking soda
• Pinch of salt
• 1½ cups all-purpose flour
• ½ cup chocolate chips (optional)

Instructions

1. Make the cookie dough: Whisk melted butter and brown sugar. Add milk and vanilla. Fold in flour, salt, and chocolate chips. Refrigerate for 15-20 minutes.
2. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
3. Make banana bread batter: Mash bananas in a large mixing bowl. Add melted butter, brown sugar, egg, and vanilla. Mix well. Fold in flour, baking soda, and salt just until combined. Stir in chocolate chips if using.
4. Assemble: Pour half the batter into the prepared pan. Break chilled cookie dough into chunks and place over batter. Top with remaining batter, spreading to cover the cookie dough completely.
5. Bake for 60-70 minutes until a toothpick inserted (avoiding cookie dough) comes out with just a few crumbs. Tent with foil if browning too quickly.
6. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• Use very ripe, spotty bananas for the best flavor
• Chill the cookie dough to prevent it from melting into the batter
• Avoid testing doneness near cookie dough chunks
• Store at room temperature up to 4 days or freeze up to 3 months

Conclusion

This cookie-dough banana bread recipe transforms ordinary banana bread into an extraordinary treat that combines the best of both worlds—moist banana bread and gooey chocolate chip cookie dough. It’s easier to make than you might think, completely customizable to your dietary needs, and guaranteed to impress anyone who tries it.

The beauty of this recipe lies in its versatility. Whether you’re using up ripe bananas, looking for a make-ahead breakfast option, or need a show-stopping dessert, this cookie dough banana bread delivers every time. Plus, with proper storage, you can enjoy it for days or freeze it for later cravings

Frequently Asked Questions (FAQs)

Can I use store-bought cookie dough?

Yes! Store-bought cookie dough works well if you’re short on time. Use about 8-10 ounces of refrigerated chocolate chip cookie dough. Break it into small chunks and chill it before layering into your banana bread batter. Just make sure the cookie dough is meant to be baked.

Is the cookie dough safe to eat after baking?

Absolutely. The cookie dough bakes right along with the banana bread, reaching safe internal temperatures. The egg in the bread and the heat-treated flour make it completely safe to eat. If you want to make raw edible cookie dough separately, use heat-treated flour and skip the eggs.

Can I make this recipe gluten-free?

Yes! Simply substitute the all-purpose flour in both the cookie dough and banana bread with a 1:1 gluten-free baking blend. Brands like Bob’s Red Mill, King Arthur, or Cup4Cup work perfectly. Avoid using only almond flour or coconut flour, as they absorb liquid differently and will make the texture too dense.

How ripe should my bananas be?

The riper, the better! Look for bananas that are heavily spotted with brown or even completely brown. These bananas are sweeter, more flavorful, and mash more easily into a smooth texture. If you need to speed up ripening, place bananas in a paper bag for a day or two, or bake them at 300°F for 15 minutes until the skins blacken.

Can I omit the chocolate chips?

Certainly! While chocolate chips add extra richness, you can leave them out for a more classic banana flavor. You could also substitute with chopped nuts, dried fruit, or white chocolate chips.

Can I make muffins instead of a loaf?

Absolutely. Divide the batter and cookie dough among 12 muffin cups, filling each about ⅔ full with batter, adding a chunk of cookie dough, then topping with more batter. Bake at 350°F for 20-25 minutes until a toothpick comes out clean.

How many servings does this recipe make?

This simple cookie dough banana bread recipe yields one 9×5-inch loaf, which cuts into approximately 10-12 slices depending on thickness.

Can I double the recipe?

Yes! Double all ingredients and use two 9×5-inch loaf pans. The baking time remains the same. Alternatively, use a larger baking dish, though you’ll need to adjust the baking time—start checking after 50 minutes.