Healthy Cookie Dough Banana Bread (Gluten Free, Refined Sugar Free)
This Healthy Cookie Dough Banana Bread is everything you love about classic banana bread but with a major upgrade —high protein chocolate chip cookie dough BAKED INSIDE the loaf. It’s also gluten free, dairy free, and low in sugar (only 1 tbsp of maple syrup for the entire recipe!). The melty chocolate and cookie dough balls give it that extra richness. It’s a must-make dessert that’s sure to become a regular in your weekly rotation.
Banana bread is one of my favorite things to bake—but so are chocolate chip cookies. So on one of those regular days when I was craving both, I thought… why not combine them into one? I have to say it was a great idea on my part, because after making this Healthy Cookie Dough Banana Bread my entire house smelled insane!
Watch Me Make Healthy Cookie Dough Banana Bread
This recipe is decadent enough to make for dessert but wholesome enough to have for breakfast (bonus points if you have it with some greek yogurt for a little extra boost of protein). It also makes an amazing afternoon snack… so basically it’s perfect for any time of day and for any occasion.
This Healthy, Gluten-Free Cookie Dough Banana Bread tastes as rich and decadent as it looks. You’d never guess it’s made with wholesome ingredients. With just 1 tablespoon of maple syrup in the entire recipe (and 15 grams of protein per slice) it’s the perfect treat you can enjoy anytime.
What You’ll Need
Bananas - Make sure they are super ripe and spotty! Since the banana is the only form of sweetener in the bread itself you want the bananas to be as sweet as possible.
Almond Flour - Replaces the flour in the recipe, also makes the bread super moist and reduces the need for excess oil because of its high fat content.
Oats - Blended in a blender or food processor until it reaches a flour like consistency. If you don’t want to make it yourself you can easily find oat flour at most grocery stores!
Eggs - I haven’t tried flax eggs for a vegan version, but if you do, leave a comment below and let me know how it turned out!
Coconut Oil - Melted and cooled (you could also use avocado oil)
Cashew Butter - I highly recommend using Abbys Better Butter Cookie Dough Cashew Butter (Code: FEEDYOURSOULSARI) for an extra punch of cookie dough flavor, but regular cashew butter works perfectly as well!
Salt - Helps to bring out the flavors and blend them all together.
Baking Powder and Baking Soda - The leavening agents in the bread.
Vanilla Extract - Don’t skip this!
Chocolate Chips - Hu Chocolate is my favorite!
Healthy Protein Cookie Dough - The star of the show! Get my recipe HERE!
How To Make
Prep the cookie dough ( recipe here)
Preheat the oven to 350F and line a loaf pan with parchment paper.
In a large bowl, mash the bananas with a fork. Then add the eggs, coconut oil, vanilla extract, and cashew butter and mix.
Add the almond flour, oat flour, baking powder, baking soda and salt. Mix well.
Fold in the chocolate chips.
Pour half of the batter into the loaf pan, and place half of the cookie dough balls into the batter. Pour the rest of the batter overtop and spread it out to the sides of the pan. Top with the rest of the cookie dough balls.
Bake for 45-55 minutes until lightly golden (if the top starts to get too brown you can cover it lightly to prevent over browning).
Let cool, slice, and enjoy!
Recommended Tools
Loaf Pan - Caraway for nontoxic (Code: SARI)
Frequently Asked Questions
What kind of protein powder should I use?
I recommend a clean, plant-based vanilla protein like Truvani (you can use code SARI for a discount!). It adds a little sweetness and structure without overpowering the flavor.
Can I make this egg-free?
I haven’t tried it yet, but flax eggs should work well since the banana already provides moisture and binding. Try 2 tbsp flaxseed meal + 6 tbsp water and let it sit 5–10 mins before mixing in.
How should I store it?
Let it cool completely, then store in an airtight container in the fridge for up to 5 days — or freeze for longer. It’s great cold, but I love reheating it for 10–15 seconds to make it warm and gooey again.
Cookie Dough Banana Bread
This gluten-free Cookie Dough Banana Bread is soft, gooey, and naturally sweetened with ripe bananas and just a tablespoon of maple syrup for the entire recipe. Tucked inside the loaf are rich, high-protein cookie dough balls and melty chocolate chips. Every bite feels like a decadent dessert, but it’s made with nourishing, whole food ingredients, making it perfect for breakfast, a midday snack, or a better-for-you treat.
Ingredients
Instructions
Notes
- Store in an airtight container in the fridge for up to a week
- To freeze, wrap individual slices in parchment paper, place in a freezer safe bag and freeze for up to 2 months.
Like This Recipe?
💡 More chocolate chip cookie recipes you’ll love: [4 Ingredient Protein Cookies] / [Banana Chocolate Chip Protein Cheesecake] / [High Protein Edible Cookie Dough]