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Banana Chocolate Chip Cookie Bread
Banana Chocolate Chip Cookie Bread
Banana Chocolate Chip Cookie Bread
Banana Chocolate Chip Cookie Bread cover
From the Cook
From the Cook
From the Cook
1/4

Banana Chocolate Chip Cookie Bread

weelicious.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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Preheat oven to 350F degrees.
2
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Place butter and sugar in the bowl of a standing mixer and cream together for 3 minutes or until light and fluffy.
3
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Add eggs one at a time, then bananas, milk and vanilla until combined.
4
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In a separate bowl whisk together the flour, baking soda and salt.
5
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Gradually add the dry ingredients to the banana mixture followed by the chocolate chip cookies and mix until just combined making sure not to overly crush the cookies.
6
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Pour the batter into a greased 8.5 x 4.5 loaf pan and bake for 1 hour or until a toothpick inserted into the center comes out clean.
7
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Allow the bread to cool for 10 minutes and then remove to a cooling rack.
8
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To freeze: Wrap the bread and then place in a labeled zipper bag for up to 3 months.

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Tips & Tricks (5)

  • Banana Ripeness is Critical 🍌
    Use bananas with brown spots and slightly soft flesh for maximum sweetness and moisture; overripe bananas prevent the need for excess sugar and create superior texture.
  • Crush Cookies Strategically 🍪
    Reserve some chocolate chip cookies as larger chunks mixed into the batter at the end, rather than crushing all uniformly, to create delightful texture contrasts and prevent them from becoming too fine.
  • Don't Overmix the Batter 🥄
    Fold ingredients gently just until combined to avoid developing gluten, which results in a dense, tough crumb instead of the tender, moist texture this bread requires.
  • Room Temperature Eggs Matter 🥚
    Allow eggs to sit at room temperature for 15 minutes before mixing to emulsify properly with butter and bananas, creating a smoother, more cohesive batter.
  • Test Doneness with the Toothpick Method 🔍
    Insert a toothpick near the center (avoiding chocolate chips) - it should come out with just a few moist crumbs, not wet batter, ensuring moist bread without underbaking.

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About the Cook

Weelicious

Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.

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