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Cookie Dough Banana Bread

August 22, 2020 By Dane McGregor Leave a Comment

Banana bread is such a classic recipe that many may say needs no added bells and whistles. However, I’m all about those bells and whistles and like to turn up the volume for that next OMG moment that gets people talking.

With that said, I know we already love filling our banana bread with chocolate chips, but have you ever considered filling it with chocolate chip cookie dough instead? I guarantee that this will be a delicious show stopper and will give your slice of banana bread that extra wow factor! Creating an extra richness from cookie dough balls baked right into the loaf, this recipe needs to be baked, tasted and enjoyed by all home bakers and banana bread enthusiasts.

I wonder if toasting a slice of this Cookie Dough Banana Bread will also be like baking a cookie at the same time? Food for thought perhaps…

Print
Cookie Dough Banana Bread
Serves: 1 Loaf
Ingredients
Cookie Dough
  • 40g Butter – Room Temperature
  • 30g Caster Sugar
  • 40g Brown Sugar
  • 20ml Milk
  • 1 Teaspoon Vanilla Extract
  • 90g Plain Flour
  • ¼ Teaspoon Salt
  • 60g Chocolate Chips
Banana Bread
  • 110g Butter
  • 200g Caster Sugar
  • 2 Large Eggs
  • 60ml Milk
  • 1 Teaspoon Vanilla Extract
  • 3 Bananas – Overripe (300-350g)
  • 310g Plain Flour
  • 1 Teaspoon Baking Soda
  • ¼ Teaspoon Salt
  • Cookie Dough – Recipe above
Instructions
  1. Before we start on the banana bread, let's get the cookie dough made. So, using a hand or stand mixer, cream together the butter and sugars until pale and fluffy. Add in the milk and vanilla and beat until combined.

  2. Mix in the flour and salt before folding through the chocolate chips with a spoon.

  3. Turn dough out onto a floured surface and give a light knead before rolling into a log. Cut the dough into about 8 even segments, rolling each segment into balls. Set aside while you start on the banana bread mixture.

  4. Next up, flick the oven onto 180°c bake and line or grease a loaf tin before setting aside.

  5. Gently melt the butter before adding to a large bowl with the sugar. Once again using a hand or stand mixer, beat until combined. Next add the eggs and continue to beat until completely incorporated.

  6. Mash the banana before adding this to the large bowl along with the milk and vanilla. Beat ingredients until smooth, or if you like your banana bread a little more chucky, don't over mash the banana before folding through. I prefer mine to be nice and smooth.

  7. Finally, mix together the flour, baking soda and salt before gently folding though the banana mixture until just combined. Pour batter into prepared loaf tin before evenly pressing the cookie dough balls into the top. You may like to fully submerge them or leave them partially showing.

  8. Bake the banana bread for about 65-75 minutes (depending on your oven), or until a skewer comes out clean. NOTE: Make sure you avoid the areas of cookie dough when testing with a skewer, as this wont give an accurate reading of how your banana bread has baked.

  9. Remove from the oven and allow to cool in the tin for about 10 minutes. Allow to rest for another 10 minutes before slicing to enjoy warm, cold or toasted.

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I’ve become slightly obsessed with making fresh I’ve become slightly obsessed with making fresh fruit slushies and frozen cocktail this summer. It’s been a great way to cool down and also enjoy a warm evening or two with friends. Below is a recipe for an Aperol Spritz Slushie that I’ve really been enjoying recently. Super quick and easy to make, especially since the 3X Bluicer Pro from @brevilleappliancesnz not only crushes the ice and blends everything together, I can also juice fresh oranges and lemons directly into the blending jug. Perfect for summer entertaining, let me know if you try this quick Slushie recipe.
——
Aperol Spritz Slushie
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2 oranges
2 lemons
80ml Aperol (1/3 Cup)
125ml Prosecco (1/2 Cup)
2 Tablespoons Caster Sugar
3 cups of Ice

Method:
1. Add Aperol, Prosecco, sugar and ice cubes, into the blender jug and attach to juicer spout.
2. Turn variable speed dial to Speed 1 and juice oranges and lemons.
3. Remove juicer attachment and place blender jug onto motor base, close lid securely.
4. Select Frozen Cocktail program.
5. Pour mix into short glasses and serve topped with a slice of orange. Serves 3-4

#Gifted #BrevillePartner #Breville #BrevilleNZ @aperolspritznz
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