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Cookie Dough Peanut Butter Banana Bread Recipe

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4.1 from 53 reviews

  • Author: Amina
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Diet: Gluten Free

Description

Cookie Dough Peanut Butter Bread is a delightful fusion of rich banana bread layered with chunks of peanut butter cookie dough and dark chocolate chips. This moist, flavorful loaf combines the creamy taste of peanut butter, the natural sweetness of ripe bananas, and the indulgence of chocolate, perfect for breakfast or an afternoon treat.

Ingredients

Cookie Dough

  • 4 tbsp melted coconut oil (or melted butter)
  • ¼ cup coconut sugar
  • ½ tsp vanilla extract
  • 1 egg
  • ¾ cup almond flour
  • ½ tsp baking soda
  • ½ cup dark chocolate chips

Banana Bread Batter

  • 1 cup ripe bananas (about 3 bananas, mashed)
  • 3 eggs
  • ¾ cup all natural creamy peanut butter
  • ¼ cup coconut sugar
  • 2 tsp vanilla extract
  • 1 ¼ cups almond flour
  • ⅓ cup tapioca flour
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 cup dark chocolate chips

Instructions

  1. Prepare the Cookie Dough: In a mixing bowl, combine the melted coconut oil and coconut sugar, stirring until they are well incorporated.
  2. Add Wet Ingredients to Cookie Dough: Stir in the vanilla extract and egg until the mixture is smooth and cohesive.
  3. Incorporate Dry Ingredients and Chocolate Chips: Mix in the almond flour and baking soda, then gently fold in the dark chocolate chips. Place the cookie dough in the refrigerator to chill while you prepare the banana bread batter.
  4. Preheat Oven and Prepare Pan: Set your oven to 350°F (175°C). Line a bread loaf pan with parchment paper to prevent sticking.
  5. Make Banana Bread Batter: In a large mixing bowl, mash the ripe bananas thoroughly. Add the eggs, creamy peanut butter, and vanilla extract, mixing until smooth and combined.
  6. Add Dry Ingredients to Batter: Stir in the coconut sugar, almond flour, tapioca flour, baking soda, and sea salt until all ingredients are evenly incorporated.
  7. Fold in Chocolate Chips: Gently fold the remaining chocolate chips into the batter to distribute them evenly.
  8. Layer Batter and Cookie Dough: Pour half of the banana bread batter into the prepared loaf pan and spread evenly.
  9. Form and Add Cookie Dough Balls: Remove the cookie dough from the fridge, roll it into ¾ inch diameter balls (about 10 balls), and gently place them on top of the first layer of banana bread batter.
  10. Top with Remaining Batter: Pour the remaining banana bread batter over the cookie dough balls and smooth the surface to create an even layer.
  11. Bake the Bread: Place the loaf pan in the oven and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out mostly clean, indicating doneness.
  12. Cool and Serve: Remove the bread from the oven and allow it to cool completely in the pan before slicing and serving to ensure clean slices and best flavor.

Notes

  • Use ripe bananas for maximum sweetness and moisture in the bread.
  • If you prefer a different nut butter, natural almond butter can be substituted for peanut butter.
  • Ensure the cookie dough balls are chilled before adding; this helps maintain their shape during baking.
  • Check the bread at 40 minutes to avoid overbaking; baking times can vary depending on your oven.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/cookie-dough-peanut-butter-banana-bread-recipe/