Banana bread is a beloved classic that often needs no enhancements, but sometimes a bold twist is exactly what elevates it from good to unforgettable. If you enjoy chocolate chips in banana bread, consider swapping them for chocolate chip cookie dough pieces baked right into the loaf. The result is a richer, more indulgent slice that’s sure to impress.
This version combines soft, moist banana bread with small cookie dough balls that bake inside the loaf, creating pockets of chewy cookie in every bite. The contrast of textures—tender banana crumb and tender cookie centers—makes this loaf a delightful treat for home bakers and banana bread fans alike. You can serve it warm, toasted, or at room temperature.
Below is a clear, easy-to-follow recipe that describes how to prepare the cookie dough pieces and incorporate them into the banana bread batter so they bake beautifully inside the loaf.
-
40g
Butter – room temperature -
30g
Caster sugar -
40g
Brown sugar -
20ml
Milk -
1
Teaspoon
Vanilla extract -
90g
Plain flour -
¼
Teaspoon
Salt -
60g
Chocolate chips
-
110g
Butter -
200g
Caster sugar -
2
Large eggs -
60ml
Milk -
1
Teaspoon
Vanilla extract -
3
Bananas – overripe (300–350g) -
310g
Plain flour -
1
Teaspoon
Baking soda -
¼
Teaspoon
Salt - Prepared cookie dough (see above)
-
Prepare the cookie dough first. In a bowl or stand mixer, cream the room-temperature butter with the caster and brown sugars until pale and fluffy. Add the milk and vanilla, mixing until combined.
-
Stir in the flour and salt, then fold in the chocolate chips with a spoon until evenly distributed.
-
Turn the dough onto a lightly floured surface, knead gently, and shape into a log. Cut the log into about eight even pieces and roll each into a ball. Set the cookie dough balls aside while you make the banana bread batter.
-
Preheat the oven to 180°C (350°F) and line or grease a loaf tin.
-
Melt the butter gently, then place it in a large mixing bowl with the caster sugar. Beat together until combined. Add the eggs and beat until fully incorporated.
-
Mash the overripe bananas and add them to the bowl along with the milk and vanilla. Beat until the mixture is smooth, or leave it a bit chunky if you prefer more banana texture.
-
Combine the flour, baking soda, and salt, then gently fold these dry ingredients into the banana mixture until just combined. Pour the batter into the prepared loaf tin.
-
Press the cookie dough balls into the batter evenly. You can press them fully into the batter or leave them partially exposed on top—either works well.
-
Bake for 65–75 minutes, depending on your oven, until a skewer inserted into the center of the bread (avoiding cookie dough areas) comes out clean. Note: testing through cookie dough will give a false reading.
-
Remove the loaf from the oven and let it cool in the tin for about 10 minutes. Then transfer to a rack and rest another 10 minutes before slicing. Serve warm, toasted, or cooled.