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Cookie Dough Banana Bread

Whoever recommended adding cookie dough to banana bread on my Instagram, I just want you to know that I love you. I love you. I love you. This combination is a game-changer! The sweetness of the banana bread paired with the indulgent cookie dough creates the perfect balance of flavours and textures; soft, chewy, and so dang satisfying. It’s a total crowd-pleaser that’s as delicious as it is plant-based, easy to make and healthier than your average dessert. If you bake anything this week, let it be this!

Chloe x

Prep Time

10 Minutes

Cook Time

1 Hour

Serves

10

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Cookie Dough Banana Bread

Cookie Dough Banana Bread

Whoever recommended adding cookie dough to banana bread on my Instagram, I just want you to know that I love you. I love you. I love you. This combination is a game-changer! The sweetness of the banana bread paired with the indulgent cookie dough creates the perfect balance of flavours and textures; soft, chewy, and so dang satisfying. It’s a total crowd-pleaser that’s as delicious as it is plant-based, easy to make and healthier than your average dessert. If you bake anything this week, let it be this!

Chloe x

Prep Time: 10 Minutes

Cook Time: 1 Hour

Serves: 10

Ingredients:

Cookie Dough:

  • 1/2 cup almond meal
  • 2 tbsp salted caramel protein powder
  • 1/4 cup almond butter
  • 2 tbsp rice malt syrup
  • 1 tbsp soy milk
  • 1/2 tsp vanilla extract
  • 60g chopped dark chocolate

Banana Bread:

  • 2 cups almond meal
  • 1/3 cup vanilla protein powder
  • 2 tsp baking powder
  • pinch of salt
  • 1/4 cup almond butter
  • 3 overripe bananas, mashed
  • 1/3 cup rice malt syrup
  • 1 tsp vanilla extract
  • 1/2 cup soy milk
  • 20g chopped dark chocolate

Preparations:


  1. Preheat oven to 175°C and line a loaf tin.

  2. Starting with the cookie dough, mix together the almond meal and protein powder in a small bowl. Add the almond butter, rice malt syrup, soy milk and vanilla extract. Mix until thick.

  3. Fold through the chopped chocolate and roll into balls, making approximately 10 – 12.

  4. To make the banana bread, mix together the almond meal, protein powder, baking powder and a pinch of salt in a large bowl. Add the almond butter, mashed bananas, rice malt syrup, vanilla extract and soy milk. Mix until well combined and pour into the lined loaf tin.

  5. Push the cookie dough balls into the banana bread and smooth the top with the back of a spoon. Top with the remaining chopped chocolate and bake in the oven for 50 minutes to 1 hour, or until the edges are golden.

  6. Remove from the oven and allow to sit for 20 minutes. Remove from the loaf tin and allow to sit for a further 10 minutes. Optionally serving with coconut yoghurt and/or melted chocolate. Enjoy!



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Ingredients

Cookie Dough:

  • 1/2 cup almond meal
  • 2 tbsp salted caramel protein powder
  • 1/4 cup almond butter
  • 2 tbsp rice malt syrup
  • 1 tbsp soy milk
  • 1/2 tsp vanilla extract
  • 60g chopped dark chocolate

Banana Bread:

  • 2 cups almond meal
  • 1/3 cup vanilla protein powder
  • 2 tsp baking powder
  • pinch of salt
  • 1/4 cup almond butter
  • 3 overripe bananas, mashed
  • 1/3 cup rice malt syrup
  • 1 tsp vanilla extract
  • 1/2 cup soy milk
  • 20g chopped dark chocolate

Preparation

  1. Preheat oven to 175°C and line a loaf tin.
  2. Starting with the cookie dough, mix together the almond meal and protein powder in a small bowl. Add the almond butter, rice malt syrup, soy milk and vanilla extract. Mix until thick.
  3. Fold through the chopped chocolate and roll into balls, making approximately 10 – 12.
  4. To make the banana bread, mix together the almond meal, protein powder, baking powder and a pinch of salt in a large bowl. Add the almond butter, mashed bananas, rice malt syrup, vanilla extract and soy milk. Mix until well combined and pour into the lined loaf tin.
  5. Push the cookie dough balls into the banana bread and smooth the top with the back of a spoon. Top with the remaining chopped chocolate and bake in the oven for 50 minutes to 1 hour, or until the edges are golden.
  6. Remove from the oven and allow to sit for 20 minutes. Remove from the loaf tin and allow to sit for a further 10 minutes. Optionally serving with coconut yoghurt and/or melted chocolate. Enjoy!

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