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Salted Cookie Dough Healthy Banana Bread (Grain Free, Gluten Free, Refined Sugar Free)

breakfastdessertgluten freegrain freesnack
Salted Cookie Dough Banana Bread

It’s not a secret that I love cookie dough. I make cookie dough milkshakes. I make cookie dough pancakes. I make cookie dough you can eat with a spoon.

But never before have I made a Cookie Dough Healthy Banana Bread—a Salted Cookie Dough Healthy Banana Bread, at that—and the time had long come to remedy that situation.

Salted Cookie Dough Banana Bread

This is a surprisingly simple recipe that gets its cookie dough-like flavor from two key ingredients: cashew butter and vanilla extract. The cashew butter is key; in addition to being a fully grain free base, it provides a creamy, butter sweetness that’s reminiscent of your favorite childhood Tollhouse logs (man, I loved those logs). Mixed with the eggs, the protein in the cashew butter stiffens up, forming a crispy outer shell and soft, moist center for this bread. Vanilla extract is another one of my favorites—if you use too much of it, where the flavor is slightly more front and center (but not overpowering), it turns whatever you’re cooking into something that tastes like dough. I’m not sure why, and I’m not sure how, but I like it.

This banana bread has a ton of protein from the aforementioned eggs and cashew butter. It’s definitely satiating and blood sugar-friendly enough to eat for breakfast, or a snack, or dessert—really, this is an anytime-of-day banana bread. If you don’t have flaky sea salt, you can make this without, although I highly recommend you get your hands on some, as it does wonders to elevate pretty much any dish.

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Salted Cookie Dough Banana Bread

Salted Cookie Dough Healthy Banana Bread (Grain Free, Gluten Free, Refined Sugar Free)


  • Author: Liz Moody
Scale

Ingredients

  • 2 medium bananas
  • 1 cup unsalted cashew butter
  • 3 eggs
  • 1/2 cup coconut sugar
  • 2 tablespoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine grain sea salt
  • 1 cup chopped dark chocolate or dark chocolate chips
  • 3/4 cup chopped walnuts
  • Flaky sea salt, like Maldon, for sprinkling on top

Instructions

  1. Preheat oven to 325 degrees Fahrenheit. Mash the riper of the two bananas in a large bowl, leaving a few chunks. Set the other banana aside.
  2. Beat the cashew butter and eggs into the banana mixture. Add the coconut sugar, vanilla, baking soda, baking powder, and fine grain sea salt, and stir until well-combined. Stir in chocolate chips and walnuts. 
  3. Line a 9″ x 5″ loaf pan with parchment paper, leaving some to overhang the sides. Pour in the batter. Slice the reserved banana in half lengthwise and place gently on top of banana bread, cut side up. Sprinkle the top with the flaky sea salt.
  4. Bake for one hour, or until a toothpick in the center comes out completely clean. Allow to cool for at least 20 minutes in the pan before removing. Store for up to 4 days in the fridge.

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Comments

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  1. Crystal Swanson says:

    This recipe is so easy and delicious!!! It was a huge hit with my family and now I’m going to bake it for friends for Christmas. I mashed both of my bananas instead of placing one on top and the bread came out very moist. 10/10 recommend

    1. Liz Moody says:

      Hi Crystal,

      So glad you enjoyed it!

      Xo Liz

  2. Lauren says:

    such a great recipe! Easy to do, I have made it multiple times for friends. Everyone loves it!

    1. Liz Moody says:

      Hi Lauren,

      That is great to hear! Enjoy.

      Xo Liz

  3. Genna says:

    This recipe is the best banana bread ever. My boyfriend and I ate it in 3 days…we just couldn’t stop obsessing over it! Used almond butter instead of cashew and put both bananas in the batter – still came out great.

  4. Maggie says:

    I have made this recipe FOUR times since the start of quarantine… I am obsessed (clearly)! I love how moist it is and the banana “dough” chunks. I want to try the other banana bread recipes but it will be hard to get away from this one… Thank you!

  5. Sera says:

    This looks so good! Is there something I can sub for coconut sugar?

    1. Liz Moody says:

      Hi Sera — Brown sugar would be a 1:1 substitute for the coconut sugar!
      Xo Liz

  6. Michele says:

    Wow, this was amazing. It tastes like it could be full of flour, butter, and cane sugar! I subbed almond butter because it was all I had, and omitted the walnuts since I didn’t have those either. I accidentally added both bananas to the batter. It seems like the recipe is very forgiving. SO GOOD. Best, moistest banana bread I’ve ever made.

  7. Emily says:

    Everyone needs to have and make this recipe ASAP. So easy and SO SO good. We went through a loaf in just a few days and are about to make our next one. We’re hooked!

  8. Diana says:

    Love this recipe! Thank you for making such a crazy tasty recipe with minimal ingredients! I’m minimizing runs to the store due to covid, but baking has been a soothing anti-anxiety activity for me, so this is so great!

  9. Heather says:

    My go to banana bread recipe. Sooo good.

  10. Meg says:

    hi! I can’t have eggs. Do you think using flax eggs might work? thank you!

  11. Aimee says:

    Can I use peanut butter instead? Thanks

  12. Samantha Blank says:

    I made this recipe with peanut butter yesterday and it turned out so well!! Will definitely be making this again, my friends loved it and it was relatively quick (just have to give time for baking and cooling)!

  13. Raquel greenberg says:

    I put both bananas in the dough and used peanut butter. Skipped the nuts bc I have a baby who can’t chew them yet. Delicious! So moist! (Doesn’t remind me of cookie dough but who cares!)

    1. Ivette Torres says:

      It was delicious!! My mother liked loved the bread which is awesome since she doesn’t like sweets. Next time, I’ll make it without chocolate since she’s not a chocolate person. Will make again as it is delicious!

  14. Danika says:

    Has anyone tried this with muffins? Wondering how long to bake…

  15. Heather says:

    AH-MAZING!!!! Slowly making my way through your recipes. I am excited about cooking and baking again! Thank you!!!

  16. Sarah says:

    Do you know if the eggs could be subbed for flax eggs to make this vegan?

  17. Rona Natal says:

    The bread was AWESOME, didn’t have cashew butter so I used almond butter me and the hubs loved it.

  18. Kimma says:

    Could I substitute unsweetened applesauce for the eggs? Or is there some other egg substitute if applesauce won’t work? Thanks!!

    1. Liz Moody says:

      Hi Kimmma — You sure can! Thanks!
      Xo Liz

  19. Myra says:

    Incredibly delicious, kids approved!!
    I added wild blueberries!

  20. Laura Filloramo says:

    Amazing! Sooooooo good with great textures!

  21. Lisa says:

    Just wondering if you have the nutritional info on this recipe…

  22. JLO says:

    Can you provide the nutrition facts to this? Thanks!

  23. Molly says:

    I always screw up baked goods, but this was fool-proof! It’s delicious. I love the texture contrasts. <3

    1. Liz Moody says:

      I’m so glad you liked it!! Feel free to leave a rating – it helps other people find the recipe in the future =)

    2. Inta says:

      Is there a substitute for coconut sugar? Trying to eliminate any added sugar, even if it is refine-free!

      1. Liz Moody says:

        Hi Inta — Raw honey would work!
        Xo Liz

    3. Alejandra Springer says:

      Amazingly simple and so delicious! Couldn’t believe this ingredient list. THANK YOU for another favorite!!

  24. Arlene says:

    Great recipe; the most delicious banana bread

      1. Amanda says:

        Will the flavor drastically change if I sub almond butter for cashew butter?

        1. Liz Moody says:

          Not a ton. And it should stiff taste great.

        2. Mandy Sedberry says:

          Perfect amount of sweetness, moist, and the flaky sea salt totally makes it.

  25. Cindy says:

    Umm. This is the best bread I’ve ever had in my life. ?

    1. Liz Moody says:

      Could not agree more! It’s become a household staple for us now.

      1. Laura Filloramo says:

        Can you use almond butter instead? Thanks Liz! Love your cookbook!

          1. Lori says:

            To make nut-free do you think sunbutter would work? Recipe sounds great!

          2. Liz Moody says:

            Hi Lori — Yes! This would be a fine substitute.
            Xo Liz