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Oreo Banana Bread

A soft and moist banana bread packed with crunchy Oreo cookie bits, perfect for using up overripe bananas.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 220

Ingredients
  

Main Ingredients
  • 1.5 cups mashed overripe bananas Aim for bananas that mash like pudding.
  • 1 cup granulated sugar For structure; can substitute with brown sugar.
  • 0.5 cup brown sugar Adds moisture and caramel-like flavor.
  • 1/2 cup butter, melted Can substitute half with oil for tenderness.
  • 2 large eggs Replace with a flax egg if allergic.
  • 1 cup all-purpose flour Can substitute with up to half whole wheat flour.
  • 1 teaspoon baking soda Leavening agent.
  • 1 teaspoon vanilla extract For flavor.
  • 1 cup Oreos, crushed Use classic or flavored Oreos.
  • 1/2 cup semi-sweet chocolate chips Optional.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, mash the overripe bananas until smooth.
  3. Mix in the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until well combined.
  4. In a separate bowl, whisk together the all-purpose flour and baking soda.
  5. Gradually add the dry ingredients to the banana mixture, stirring just until incorporated. Do not overmix.
  6. Gently fold in the crushed Oreos and chocolate chips if using.
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Sprinkle additional crushed Oreos on top, if desired.
  3. Bake for 50-60 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  4. If the top browns too quickly, tent with foil during the last 10-15 minutes.
Cooling
  1. Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

Store at room temperature for 2-3 days or in the fridge for up to 5 days. Freeze slices individually for up to 2 months. Warm in the microwave for a few seconds to revive softness.