Banana bread, but make it cookie dough-core 🍌🍪
Indulge in this decadent Cookie Dough Double Chocolate Banana Bread that combines the best of both worlds – rich chocolate banana bread studded with chunks of cookie dough. This unique twist on classic banana bread transforms an everyday treat into something extraordinarily special.
All ingredients and tools mentioned below with a line underneath are directly linked – just click to shop them on Amazon. I earn a small commission if you purchase through these links (at no extra cost to you). Thank you for supporting my work and making it easier for me to keep sharing recipes with you! 💛
Equipment Needed
- Essential Baking Tools
Ingredients
- 1.5 ripe bananas
- 1 slightly underripe banana
- 2 small eggs
- 1 tsp vanilla extract
- 1 tbsp cream cheese
- 120 g (½ cup) very soft butter (not melted)
- 95 g (½ cup) granulated sugar
- 200 g (1 cup + ⅔ cup) all-purpose flour
- 30 g (¼ cup + 1 tbsp) unsweetened cocoa powder
- 2 tsp baking soda
- ½ tsp salt
- 80 g (½ cup) chocolate chips
- 180 g chocolate chip cookie dough (pre-made and frozen into bite-sized pieces)
Step-by-Step Instructions
- Detailed Recipe Steps
- Preheat your oven to 175°C (350°F)
- Prepare your loaf pan:
- Grease the pan thoroughly
- Line with parchment paper, leaving overhang for easy removal
- Prepare wet ingredients:
- Mash bananas until mostly smooth
- Add eggs, vanilla extract, cream cheese, and soft butter
- Stir until smooth and combined
- Add dry ingredients:
- Sift in flour, cocoa powder, baking soda, and salt
- Add sugar
- Fold gently until just combined
- Add mix-ins:
- Fold in chocolate chips
- Gently incorporate frozen cookie dough pieces
- Bake:
- Pour batter into prepared pan
- Bake uncovered for 40 minutes
- Cover with parchment paper
- Bake additional 20 minutes
- Cool:
- Let the banana bread rest in the pan for 10 minutes after baking. While it’s still warm, sprinkle the remaining 15 g of chocolate chips on top. They’ll melt slightly into the surface without becoming hard – creating that perfect soft, melty topping.
- Transfer the loaf to a wire rack to cool completely.
Tips and Tricks
- Use room temperature ingredients for better mixing
- Don’t overmix the batter to ensure a tender crumb
- Keep cookie dough pieces frozen until the last moment
- Test doneness with a toothpick – a few moist crumbs are perfect
Storage Information
- Room Temperature: Up to 3 days in an airtight container
- Refrigerator: Up to 1 week, wrapped tightly
- Freezer: Up to 3 months, double-wrapped in plastic wrap and foil
Allow frozen bread to thaw overnight in the refrigerator before serving.
Recipe Variations
Vegan Version:
- Replace eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
- Use vegan butter or coconut oil instead of butter
- Substitute cream cheese with vegan cream cheese
- Use vegan chocolate chips
- Skip cookie dough or use vegan cookie dough
Classic Double Chocolate Version (Cookie Dough):
- Omit cookie dough completely
- Increase chocolate chips to 120g (¾ cup)
- Add 50g chopped dark chocolate for extra richness
Healthier Version:
- Skip cookie dough, use dark chocolate chips
- Use whole wheat flour instead of all-purpose
- Replace butter with applesauce
- Reduce sugar to 70g and add 2 tbsp honey