Cookie Dough Banana Bread
You know those bakery-style banana breads that taste like cake and somehow always feel nostalgic? This is that… but stuffed with edible cookie dough. It’s soft, sweet, packed with protein (thanks to Greek yogurt and almond flour), and just indulgent enough to feel like dessert without a sugar crash. We’re leaning into the cookie dough in my banana breadchaos in the best way.
I like to freeze little cookie dough balls while the banana bread batter comes together—makes it easy to get even dollops in each slice. Serve it warm for gooey chocolate bits, or chilled for more of that “banana bread bar” texture. Both hit.
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Recipe Tips
Freeze the cookie dough: Even just 10 minutes in the freezer helps it hold its shape in the oven and makes layering easier.
Layer like lasagna: Add half the batter, scatter cookie dough balls, then top with the rest. It keeps the dough pockets in the center, so every slice gets some.
Don’t overbake: Check around 50 minutes with a toothpick—avoid stabbing a dough pocket! Look for crumbs, not batter.
Cool before slicing: This keeps the texture tender and stops the cookie dough from smearing.
Serve chilled or warmed: Chilled = dense cookie dough bar vibes. Warm = gooey cookie swirl loaf.
Ingredient Swaps: No Greek yogurt ? Use any plain yogurt you love, or swap in sour cream for a tangier flavor. No maple syrup ? Honey or coconut sugar will work here too—just be mindful of moisture. Need it dairy-free? ? Use dairy-free butter and a plant-based yogurt (like cashew or coconut). No almond flour ? Oat flour works great in the cookie dough and keeps it soft. Want to skip the edible dough? ? Fold mini chocolate chips directly into the batter and bake like a classic loaf.
Fridge: Store in an airtight container for up to 5 days.
Freezer: Slice and freeze for up to 2 months. Thaw at room temp or microwave briefly to reheat.
Best way to eat: Warmed slightly with a little nut butter or Greek yogurt on top (if you’re into that).
More Banana Bread Recipes to try:
Cookie Dough Banana Bread
Ingredients
Banana Bread Base:
- 3 ripe bananas mashed
- 2 eggs
- 1/4 cup maple syrup
- 1/4 cup plain Greek yogurt or dairy-free
- 1/4 cup melted butter or coconut oil
- 1 tsp vanilla extract
- 1 1/2 cups flour oat, spelt, or all-purpose
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- Pinch of salt
- Optional: handful of mini chocolate chips
Edible Cookie Dough:
- 1/4 cup almond flour
- 2 tbsp oat flour
- 1 tbsp maple syrup
- 1 tbsp nut butter cashew or almond for a classic cookie dough vibe
- 1/4 tsp vanilla
- Pinch of salt
- 2 tbsp mini chocolate chips
Instructions
- Preheat oven to 350°F. Line a loaf pan with parchment paper.
- Make the cookie dough: Mix all cookie dough ingredients until smooth and scoopable. Roll into 6–8 small balls and freeze while you prep the batter.
- In a large bowl, mix mashed bananas, eggs, syrup, yogurt, butter, and vanilla.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Combine wet and dry. Fold in chocolate chips if using.
- Pour half the batter into the loaf pan. Add half the frozen cookie dough balls spaced out. Repeat with remaining batter and dough balls.
- Bake for 50–60 mins or until golden and a toothpick (not in a cookie dough spot!) comes out clean.
- Cool fully before slicing to keep the dough pockets intact.
