Cookie Dough Banana Bread (Printer-Friendly)
Soft banana bread meets rich cookie dough in a creative twist that’s moist, sweet, and indulgent.
# What You’ll Need to Cook:
→ Banana Bread Base
01 -
3 medium ripe bananas, mashed (approximately 1 ½ cups)
02 -
2 large eggs
03 -
¾ cup light brown sugar
04 -
1 ½ cups all-purpose flour
05 -
1 teaspoon baking soda
06 -
8 tablespoons unsalted butter, softened
→ Edible Cookie Dough
07 -
4 tablespoons unsalted butter, softened
08 -
1/3 cup granulated sugar
09 -
1 tablespoon whole milk
10 -
3/4 cup all-purpose flour, heat-treated
11 -
1/3 cup mini semi-sweet chocolate chips
# Steps to Prepare:
01 -
Preheat oven to 350°F and grease a 9×5-inch loaf pan.
02 -
Cream together ½ cup unsalted butter and 1¼ cups packed brown sugar until light. Add 1 teaspoon vanilla extract and 1/3 cup mashed banana. Mix until smooth.
03 -
In a separate bowl, whisk together 1¾ cups flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt.
04 -
Beat together ½ cup softened butter and ¾ cup brown sugar. Stir in heat-treated flour and mini chocolate chips to form a soft dough. Roll into small balls.
05 -
Fold the dry ingredients into the wet mixture until just combined. Gently fold in cookie dough balls, distributing evenly through the batter.
06 -
Transfer batter into the prepared pan. Bake at 350°F for 55–65 minutes, or until a toothpick inserted comes out with a few moist crumbs.
07 -
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Extra Cooking Tips:
01 -
For optimal texture, use very ripe bananas and mix ingredients only until just combined to avoid dense bread.
02 -
Always heat-treat flour used in edible cookie dough to eliminate bacteria and ensure food safety.