Cookie Dough Banana Bread
A soft and tender banana bread layered with homemade edible cookie dough balls. This cozy loaf is high in protein, made with yogurt, oat flour, and maple syrup, and perfect for meal prep or a fun twist on classic banana bread.
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SERVINGS: 6
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
Enable step-by-step mode- 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.