Back to Recipe
Cookie Dough Banana Bread

Cookie Dough Banana Bread

This cookie dough banana bread is like two favorite desserts all in one! It’s soft, moist banana bread packed with sweet, melty chocolate chips and studded with chunks of cookie dough that bake into gooey little pockets of deliciousness. The banana flavor comes through perfectly, not too overpowering, and the cookie dough adds just the right amount of richness. It’s comforting, just a little indulgent, and exactly what you want with a cup of coffee or as an afternoon treat. If you’ve got a few ripe bananas sitting on the counter and a craving for something a little extra, this recipe is totally worth it.

Author: Organically Addison

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 10 slices

Calories: 455 kcal per serving

Ingredients

  • 4 tablespoons - coconut oil
  • ¼ cup - coconut sugar
  • ½ tsp - vanilla extract
  • 1 - egg
  • ¾ cup - almond flour
  • ½ tsp - baking soda
  • ½ cup - dark chocolate chips
  • 1 ¾ cups - ripe bananas
  • 2 - eggs
  • ⅓ cup - coconut oil
  • 1 tsp - vanilla extract
  • 1 ½ cups - gluten free flour
  • ¾ cup - coconut sugar
  • 1 tsp - baking soda
  • ½ tsp - sea salt
  • 1 cup - dark chocolate chips

Instructions

  1. First, make the cookie dough. In a mixing bowl, add the coconut oil and coconut sugar. Stir until combined.
  2. Then, add in the vanilla and egg. Stir together.
  3. Mix in the almond flour and baking soda. Finally, fold in the chocolate chips. Place the cookie dough in the fridge while you make the banana bread.
  4. Preheat your oven to 350 degrees Fahrenheit. Line a bread loaf pan with parchment paper.
  5. In a large mixing bowl, add mashed bananas, eggs, melted coconut oil and vanilla extract. Stir to combine.
  6. Then, add in gluten free flour, coconut sugar, baking soda and sea salt. Stir to combine.
  7. Fold in the chocolate chips.
  8. Pour half of the banana bread batter into the lined pan.
  9. Then, remove the cookie dough from the fridge. Roll into ¾ inch size balls. Drop about 10 balls of dough gently on top of the bread batter.
  10. Then, pour the remaining bread batter on top. Smooth into an even layer.
  11. Bake for 40 to 50 minutes, or until a toothpick inserted into the middle comes out mostly clean.
  12. Finally, remove the pan from the oven. Allow the cookie dough banana bread to fully cool before slicing and serving.

Nutrition

Energy: 455 kcal | Total Fat: 27 g | Saturated: 16 g | Trans: 0 g | Unsaturated: 3 g | Cholesterol: 57 mg | Total Carbs: 63 g | Fiber: 3 g | Sugars: 31 g | Proteins: 6 g | Sodium: 317 mg | Polyunsaturated: 1 g | Monounsaturated: 4 g

©2026 OnlineCook LLC