Cookie Dough Granola Butter Banana Bread (vegan, gluten-free)
This cookie dough granola butter banana bread legit tastes like cookie dough. It’s like cookie dough and banana bread had a baby and it is so dang good. The flavors are amazing and the banana bread is studded with chocolate chips.
No one would know this cookie dough granola butter banana bread is actually pretty wholesome too. I used oat flour to keep it gluten-free friendly and coconut sugar to keep it refined sugar free. I love baking with coconut sugar because it not only tastes good, but has a lower glycemic index.
You can definitely use whatever granola butter you have on hand or a nut butter if you don’t have any granola butter. I think cashew or almond butter would be delicious, but you will just have to add more sugar (about 3-4 Tbsp) to the batter. The flavor of cookie dough won’t be as strong, but it will still be tasty. I made my own granola butter using Safe+Fair cookie dough granola (use code: NUTSABOUTGREENS10 to save $$) and blended it in my food processor with a few tablespoons of melted coconut oil. It turned out SO yummy and perfect for this banana bread.
This cookie dough granola butter banana bread is so moist, flavorful, soft, and delicious. It’s one of my favorite banana breads and so comforting. Cut yourself a thick slice and spread some granola butter on top. YUM.
If you make this banana bread, tag me @nutsaboutgreens on Instagram so I can see your creations!
Cookie Dough Granola Butter Banana Bread (vegan, gluten-free)
Ingredients
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 3 super ripe bananas
- 1/4 cup coconut oil, melted
- 1/2 cup cookie dough granola butter (or any granola butter, you could also use almond or cashew butter but you will need to add about 3-4 Tbsp more sugar)
- 1/4 cup coconut sugar (or brown sugar)
- 1 tsp vanilla extract
- 2 cups oat flour (I put 2 cups of rolled oats into my blender and blended it into a fine flour)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/3 cup mini chocolate chips, plus more on top
Instructions
- Preheat oven to 350°F and line an 8×4 inch loaf pan with parchment paper. Set aside.
- In a large bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
- In a medium bowl, add the oat flour, baking powder, baking soda, cinnamon, and salt. Whisk until well combined.
- In the bowl with the flax egg, add the ripe bananas. Mash until smooth. Add the coconut oil, granola butter, coconut sugar, and vanilla extract. Whisk until well combined.
- Add the dry to the wet. Use a spatula to mix until just combined. Don’t overmix. Fold in the chocolate chips.
- Pour batter into the prepared pan. Sprinkle extra chocolate chips on top. Bake for 45-50 minutes. It is done when a toothpick inserted in the center comes out clean. Let it cool in the pan for 10-15 minutes. Then carefully lift the bread out and place onto a wire rack to cool completely. Slice and enjoy! Store leftovers in an airtight container on the counter for 3 days. It tastes even better the next day!
