This vegan cookie dough banana bread tastes so good you won’t believe it’s low fat, oil, refined sugar, and gluten-free.
Whether you are trying to create healthy recipes for your family or on a weight loss journey, this cookie dough banana bread checks all the boxes. It’s made with whole food plant-based ingredients and is super easy to make.
Ingredients for cookie dough banana bread
- Bananas. Make sure the bananas are really ripe with speckles.
- Maple syrup.
- Coconut sugar. A great sugar alternative because it is lower on the glycemic index, which is great because it won’t spike your insulin levels.
- Plant-based milk. Make sure to use a unsweetened and unflavored plant milk.
- Vanilla extract.
- Gluten-free flour. There are so many great gluten-free flour alternatives now. Oat, spelt, buckwheat or just a gluten-free flour blend. Whatever your prefer or have on hand will work.
- Baking powder.
- Baking soda.
- Cinnamon.
- Salt.
- Dark chocolate chips. The Lily’s dark chocolate chips because they are sugar-free and sweetned with stevia.
How to make cookie dough banana bread
First, preheat the oven to 350 degrees and line an 8.5×4.5 inch pan with parchment paper. There’s nothing more annoying than getting to the end of the recipe and realizing that you forgot to turn the oven on.
For the wet ingredients, add bananas, maple syrup, coconut sugar, vanilla, and milk into a blender. You could just mash the banana with a fork and by-pass the blender, but it makes for a silky smooth batter if blended.
Once the wet ingredients are combined, set aside and get a large bowl for the dry ingredients. Add in the flour, baking soda, baking powder, salt, and cinnamon, and whisk together.
Then pour the wet ingredients into the dry and stir to combine. Make sure to stir enough so there are not any lumps in the batter.
To keep the banana bread lower in calories/ mostly whole foods, just add the chocolate chips to the top of the bread once you added it to a lined baking pan. If you want more chocolate, feel free to add more than the recommended amount into the batter itself.
Cook at 350 for 30-35 minutes or until a toothpick comes out clean when inserted into the center of the bread.
Allow bread to cool and enjoy.
Storing cookie dough banana bread
Once the banana bread is completely cooled, store it in an air-tight container and eat it within 3 days.
More healthy dessert ideas
Cookie Dough Banana Bread
Ingredients
- 2 ripe bananas
- 1/4 cup maple syrup
- 1/3 cup coconut sugar
- 1/3 cup plant milk
- 1 tsp vanilla extract
- 2 cups gluten-free flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp dark chocolate chips
Instructions
- Preheat oven to 350 degrees and line a 8.5×4.5 inch pan with parchment paper.
- Blender together in a blender, add the bananas, maple syrup, coconut sugar, vanilla and milk. Set aside.
- In a large bowl, add in the flour, baking soda, baking powder, salt and cinnamon.
- Then add the wet ingredients to the dry and mix togerher.
- Pour the bread batter into the lined baking pan and top with the chocolate chips. Cook at 350 for 30-35 minutes or until a toothpick comes out clean when inserted into center of bread.
- Allow bread to cool and enjoy.
