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