Soft, gooey, and packed with melty chocolate, this Nutella Stuffed Banana Bread Cookie Pie combines the cozy flavor of banana bread with the indulgence of molten Nutella centers. Crispy on the edges, soft in the middle, and best served warm and scoopable straight from the pan.

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Why You’ll Love This Recipe

Gooey Nutella Center – frozen Nutella balls create a molten core

CBanana Bread Twist – subtle banana flavor makes it extra moist

Crispy Edges, Soft Middle – the perfect cookie pie texture

Perfect for Sharing – warm, rich, and spoon-worthy

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Ingredient Notes

Each ingredient plays an important role in creating the perfect soft, gooey banana cookie pie texture.

Butter – provides richness and helps create slightly crispy edges.

Brown Sugar – adds moisture and a deeper caramel-like flavor.

White Sugar – gives structure and light crispness.

Banana – makes the dough softer and adds natural sweetness. Use a ripe one for best flavor.

Egg – binds everything together and creates structure.

Flour – forms the base of the dough. Do not overmix once added.

Baking Soda & Baking Powder – give lift while keeping the center soft.

Chocolate Chips – melt throughout the dough for extra richness.

Frozen Nutella Balls – the key to the molten center. Freezing prevents them from dissolving into the dough during baking.

Fried Banana Chips – used as a topping for crunch and decoration. They enhance the banana flavor and add a contrasting crispy texture to the soft center.

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Serving Suggestion

Serve warm with vanilla ice cream or whipped cream. The banana flavor pairs perfectly with the melted Nutella and chocolate chips.

Pro Tips for Perfect Banana Cookie Pie

Freeze Nutella completely – prevents leaking

Use ripe banana – adds moisture and flavor

Don’t overbake – center should look slightly underdone

Freeze before baking – ensures gooey middle

Cover with foil if needed – if the top starts browning too quickly, loosely cover it with aluminum foil during baking to prevent over-darkening.

Serve warm – best texture and chocolate melt

Make ahead (refrigerator option) – you can fully assemble the stuffed dough balls and store them covered in the refrigerator for up to 48 hours before baking. This can even improve the flavor. Let them sit at room temperature for about 15–20 minutes before baking.

Freeze for longer storage – you can freeze the assembled, stuffed dough balls for up to 2 months. Bake directly from frozen, simply adding 2–4 extra minutes to the baking time.

Ingredients

 85 g butter, softened

• 35 g brown sugar

• 70 g white sugar

• 1 egg

• ½ ripe banana, mashed

• 1 tsp vanilla extract

• 165 g flour

• ½ tsp baking soda

• ½ tsp baking powder

• 150 g chocolate chips

For the Filling

• 6 mini Nutella balls (freeze until completely solid)

Additional Topping

• Fried banana chips (for decoration)

Instructions

Prepare the Nutella Centers

Scoop 6 small Nutella balls onto parchment paper and freeze until fully solid. This prevents leaking during baking.

Make the Banana Cookie Dough

Cream together butter, brown sugar, and white sugar until smooth. Add the egg, mashed banana, and vanilla extract. Mix until fully combined. In a separate bowl, combine flour, baking soda, and baking powder.Add to the wet mixture and stir until just combined. Do not overmix. Fold in the chocolate chips.

Shape

Divide the dough into 6 equal portions. Flatten each piece slightly, place one frozen Nutella ball in the center, and seal the dough tightly around it. Roll into balls.

Place them close together in a small baking dish or pan to create a thick cookie pie texture.

Freeze the filled dough balls for 20–30 minutes before baking, this helps keep the center gooey.

Bake

Bake at 190°C for about 18–22 minutes until golden on top but still slightly soft in the center. If the top browns too quickly, loosely cover with aluminum foil.

Finish

Let cool slightly before scooping.

Serve warm for the ultimate molten Nutella center.