indulge in Decadence: cookie dough banana bread
if you’re seeking the epitome of indulgence, look no further than You Won’t Believe it’s Vegan Cookie Dough Banana Bread!!
this UNREAL fusion of flavors combines the classic comfort of banana bread with the irresistible allure of cookie dough.
the result? a heavenly treat that will make anyone and everyone happy.
taste and texture:
imagine sinking your teeth into a slice of moist, tender banana bread with a classic cookie dough topping.
each bite is such a good combo of flavors, with the natural sweetness of ripe bananas harmonizing perfectly with the rich, nutty undertones of almond butter.
the addition of coconut yogurt adds a subtle tanginess, while coconut sugar creates a caramel-like sweetness.
as for the texture, it’s a balance between soft and chewy, with the occasional crunch from the chocolate chips.
how to make it:
simply mash overripe bananas and mix them with coconut yogurt, runny almond butter, and coconut sugar.
then, fold in a mixture of all-purpose flour, arrowroot powder, baking powder, and baking soda.
add chocolate chips and use as many as you would like ha!
bake at 350°f for about 45 minutes, until golden brown and your kitchen smells like a bakery.
once cooled, top with that luscious layer of cookie dough made from oat flour, almond flour, almond milk, maple syrup, almond extract, peanut butter, and chocolate chips.
how to store it:
if you somehow manage to resist devouring the entire loaf in one sitting, storing cookie dough banana bread is easy.
simply wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to a week. i recommend warming your slice up before eating it :)!
for longer storage, you can also freeze individual slices in airtight containers or freezer bags for up to two months.
just be sure to thaw them overnight in the refrigerator before enjoying.
possible substitutions:
while the original recipe is all that i have tried, feel free to get creative with substitutions.
swap out almond butter for cashew butter or peanut butter for a different flavor profile.
experiment with different types of flour, such as whole wheat flour or gluten-free flour blends, to suit your dietary preferences but please note, different flours can very much change the texture!
as for the add-in options, the possibilities are endless.
try chopped nuts, dried fruit, shredded coconut, or even swirls of chocolate hazelnut spread for a decadent twist.
whether enjoyed as a breakfast treat on a special occasion, an afternoon snack, or decadent dessert, this is sure to become a household favorite.
so go ahead, slice yourself a generous portion, pour yourself a cup of coffee or tea, and savor every blissful bite!!
if you love You Won’t Believe it’s Vegan Cookie Dough Banana Bread , then try these other recipes from upbeetandkaleingitblog
Lightened Up Vegan Blueberry Coffee Cake
Delicious and Easy Vegan Cinnamon Bagels
The Best Vegan Blueberry Bread
No Bake Yogurt Protein Cookies
Healthy Banana Date Chocolate Bites
Cookie Dough Protein Peanut Butter Cups
Healthy Vegan Lemon Raspberry Muffin Cookies
Vegan Chocolate Chip Cookies Stuffed with Caramel
No Bake Peanut Butter and Chocolate Chip Protein Cookies
Vegan Strawberry Cheesecake Ice Cream
No Bake Vegan Protein Glazed Donuts
Vegan Chocolate Chip Protein Banana Cake
Super Fudgy Vegan and Gluten Free Sweet Potato Brownies
Vegan No Bake Protein Carrot Cake Bites
Vegan and Gluten Free Blueberry Bakery Donuts
Healthier Vegan Protein Butterfinger Bars
Vegan and Gluten Free Samoa Inspired Brownie Bread
No Bake Peanut Butter and Chocolate Pretzel Cups
are you going to make my You Won’t Believe it’s Vegan Cookie Dough Banana Bread ?!
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You Won’t Believe it’s Vegan Cookie Dough Banana Bread
Ingredients
Method
- preheat your oven to 350°f (175°c). grease or line a loaf pan with parchment paper.
- in a large mixing bowl, combine the mashed banana, coconut yogurt, almond butter, and coconut sugar. mix until well combined.
- add the baking powder, baking soda, all-purpose flour, and arrowroot powder to the wet ingredients. mix until just combined. be careful not to overmix.
- gently fold in the chocolate chips until evenly distributed throughout the batter.
- pour the batter into the prepared loaf pan, spreading it out evenly. i used a 1 lb loaf pan (caraway brand).
- bake in the preheated oven for about 45 (give or take maybe 5 minutes)- a knife or toothpick inserted into the center should come out clean!
- while the banana bread is baking, prepare the cookie dough topping. in a mixing bowl, combine oat flour, almond flour, almond milk, maple syrup, almond extract, peanut butter, and chocolate chips. mix until a dough-like consistency forms.
- once the banana bread is fully cooled down, spread the cookie dough topping evenly over the top. slice and serve! enjoy your delicious cookie dough banana bread.
Is there a substitute I can use for the arrowroot powder?
hi! corn starch or tapioca starch
Could I use oat flour in place of the bread flour?
yes but texture will turn out a bit different! 🙂
I used half a cup of oat and 1 cup of bread flour and it turned out great!
YAY
I made the bread using bobs gluten free 1-1 flour and half the sugar. Turned out great. Chose to not make cookie dough – maybe next time.
The step where we need to use the vanilla extract is missing!