This Chocolate Chip Cookie Banana Bread is a soft, sweet loaf made with ripe bananas, melty chocolate chips, and chunks of cookie goodness. Vegan and gluten-free friendly, it’s an easy one-bowl recipe that’s ready in under an hour!
Ingredients
For the Banana Bread:
- 3 ripe bananas, mashed
- ⅓ cup melted vegan butter (or regular butter)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup non-dairy milk (regular milk also works)
- 1 cup sugar
- 2 cups all-purpose flour (regular or gluten-free; King Arthur Measure-for-Measure recommended)
- ½ cup chocolate chips
- 1 cup crushed chocolate chip cookies (we used Tate’s)
For the Cream Cheese Frosting:
- 2 tablespoon softened butter (regular or vegan)
- 2 oz cream cheese (regular or vegan)
- ¾ cup powdered sugar
Equipment
- Mixing bowls
- Fork or potato masher
- Hand or stand mixer
- Spatula
- 9x5-inch loaf pan
- Parchment paper or non-stick baking spray
- Wire cooling rack
Instructions
- Preheat oven to 375°F (190°C). Line or grease your loaf pan.
- Mix wet ingredients: In a large bowl, mash bananas. Stir in melted butter, baking powder, baking soda, vanilla, milk, and sugar until smooth.
- Add dry ingredients: Mix in the flour until a thick batter forms. Fold in chocolate chips and crushed cookies.
- Bake: Pour the batter into the prepared loaf pan. Sprinkle extra chocolate chips on top and bake for about 45 minutes, until golden brown and a toothpick comes out clean.
- Make frosting: Beat the butter, cream cheese, and powdered sugar together until creamy.
- Frost & serve: Once the loaf cools slightly, spread with cream cheese frosting and top with more cookie crumbles. Enjoy!
Frequently Asked Questions
Can I make this banana bread without frosting?
Absolutely! The loaf is delicious on its own, but the cream cheese frosting adds an extra touch of sweetness and richness.
How do I store this?
Room Temperature: Store unfrosted banana bread in an airtight container for up to 2 days.
Refrigerator: Keep frosted bread covered in the fridge for up to 5 days.
Freezer: Wrap slices or the whole loaf tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Can I make this with oreos?
Yes! In fact I have a recipe here that you can use for Vanilla Oreo Banana Bread!
Chocolate Chip Cookie Banana Bread
A rich, moist banana bread swirled with chocolate chips and chunks of crunchy cookies — the perfect dessert-meets-breakfast treat!
Ingredients
Chocolate Chip Cookie Banana Bread
- 3 mashed ripe bananas
- ⅓ cup melted vegan butter regular butter also works
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 cup non dairy milk regular milk also works
- 1 cup sugar
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- ½ cup chocolate chips
- 1 cup crushed chocolate chip cookies we used Tate's
Cream Cheese Frosting
- 2 tablespoon soft butter regular or vegan
- 2 oz cream cheese regular or vegan
- ¾ cup powdered sugar
Instructions
Chocolate Chip Cookie Banana Bread Recipe
- Preheat your oven to 375.
- In one bowl, mix mashed bananas, melted vegan butter, baking powder, baking soda, and vanilla.
- Next, mix in milk and sugar. Then, mix in your flour.
- Finally, fold in the chocolate chips and crushed cookies.
- Pour your batter into a greased loaf pan and top with remaining ¼ cup of chocolate chips. Bake for about 45 minutes until the loaf is risen and golden brown.
- Option to top with cream cheese frosting and more crushed cookies! Enjoy!
Video
Notes
- Storing leftovers: Keep covered with foil or plastic wrap at room temperature for 1 to 2 days, then transfer it to the fridge for up to about 4 days.
- Freezing: Tightly wrap either the whole loaf or individual slices in plastic wrap, then place in a resealable freezer-safe bag and freeze for up to 3 months. Thaw at room temperature when you’re ready to eat.
Nutrition
Serving: 1sliceCalories: 418kcalCarbohydrates: 65gProtein: 5gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 12mgSodium: 315mgPotassium: 244mgFiber: 3gSugar: 37gVitamin A: 461IUVitamin C: 4mgCalcium: 81mgIron: 2mg
Tried this recipe?Let us know how it was!
Destin says
As someone who is learning to cook and just started their home husband baking journey, this recipe was easy to follow and absolutely delicious. Unfortunately I'm now going to be stuck making it constantly for the kids ?