I recently tried my Mother-In-Law’s classic banana bread recipe, and I’m hooked. I didn’t think I could love it anymore, but then I added in some Oreos and a cookies and cream glaze. This Oreo banana bread is my favorite variation yet!
Why is it Better to Use Overripe Bananas in Banana Bread?
Most banana bread recipes insist on using only the ripest bananas, including this one. But why are overripe bananas better for baking??
There are actually several reasons. The first is that as a banana ripens, more of its starch is converted into sugar. This creates sweeter, more tender baked goods.
Another benefit of baking with super ripe bananas is that they’re easier to mash up.
This gives banana bread an even, uniformed texture without any unexpected chunks of banana.
Overripe bananas are also more aromatic and give baked goods a more intense banana flavor than yellow bananas.
The final and best reason (in my opinion) is that it uses up overripe fruit that would otherwise go to waste!
All that being said, this recipe will still turn out if you use yellow bananas. It just won’t have as intense of a banana flavor!
Baking Hack: How to Quickly Ripen Bananas for Banana Bread
If you only have yellow bananas and want that intense banana flavor, don’t worry!
You can easily turn yellow bananas brown in a matter of minutes.
Preheat your oven to 300 F / 150C and place the unpeeled bananas on a foil-lined baking sheet.
Bake them for about 15 minutes, until the banana skin is uniformly dark in color.
Let them cool on that pan for 10 minutes, then carefully peel and mash them.
Substitutions and Swaps in This Oreo Banana Bread
Below are some swaps and substitutions that can be made in this recipe.
- Overripe Bananas – If you don’t have overripe bananas on hand, bake your bananas at 300 F for about 15 minutes until the skin of the bananas are black.
- Lemon Juice – Fresh lemon juice really helps enhance the banana flavor in this recipe and prevents the mashed bananas from browning!
- All Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend in its place if needed.
- Unsalted Butter – If you only have salted butter on hand, use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place!
- Vegetable Oil – Using both butter and oil gives this banana bread moisture and flavor. You can use all oil or all butter if needed though! You also can use any flavorless oil in this recipe, like canola, sunflower, etc.
- Granulated Sugar – I think this banana bread is perfectly sweet, but you can decrease the amount of sugar by 1/2 cup if needed.
- Buttermilk – You can also use whole milk, full-fat yogurt, sour cream, or alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
- Eggs – If you can’t eat eggs, use flaxseed eggs in their place or 1/3 cup of unsweetened applesauce.
- Chopped Oreos – Give your Oreos a rough chop so that they’re visible once they’re mixed into the batter. Don’t chop them up too small or else they can blend into the batter and turn it grey!
Tips for Making the Best Oreo Banana Bread
- Use super ripe bananas! If you don’t have any on hand, see my tip above on how to quickly ripen your bananas in the oven.
- Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure the dry ingredients.
- DO NOT OVER-MIX YOUR BATTER! It will make your banana bread dense and chewy. Once you start to mix in the flour, be sure to mix the batter JUST until it’s combined. It’s ok if you can still see a little bit of flour, it will get mixed in after you add the bananas.
- To make gluten free banana bread, swap in your favorite GF flour blend for the AP flour in this recipe. Be sure to over-mix your batter to help give the loaf some structure and let it sit for at least 30 minutes before baking for best results.
- Ingredients at room temp mix together better! Set cold ingredients ahead of time.
- Carefully bang your loaf pan on the counter before putting it in the oven. This brings any air bubbles that are trapped in the batter to the surface.
Making This Oreo Banana Bread in Advance & Storage Tips
You can make this Oreo banana bread in advance! It can last for a couple days at room temperature or up to a week in the fridge. It’ll also last up to a month in the freezer.
Store the banana bread in an airtight container or Ziploc bag to keep it moist.
If you plan to immediately freeze it, wait to make and add the glaze until you thaw it.
This banana bread freezes extremely well, so don’t be afraid to make a double batch and freeze one for later.
I like to wrap the banana bread in a layer of plastic wrap, then a layer of foil to lock in all the moisture.
When I’m ready to enjoy one of the frozen loaves, I move it from the freezer to the fridge the night before.
Then I set it out at room temperature to let it thaw for a few hours before adding the glaze.
Let Me Know What You Think!
If you try this Oreo banana bread recipe, I’d love to hear what you think of it! Please leave a rating. You can also let me know your thoughts by sharing a comment.
Don’t forget to tag me @chelsweets and #chelsweets so that I can see your amazing creations on social media!
Other Recipes You Might Like:
Oreo Banana Bread Recipe
- 1 cup mashed bananas, about 2 large bananas (250g)
- 1 Tbsp freshly squeezed lemon juice (15ml)
- 1/4 cup unsalted butter, softened to room temperature (56g)
- 1/2 cup granulated sugar (100g)
- 1/4 cup vegetable oil (56ml)
- 1 large egg plus one egg white, room temperature (86g)
- 1 3/4 cups all-purpose flour, fluffed and level (220g)
- 1 1/2 tsp baking powder (6g)
- 1/2 tsp baking soda (3g)
- 1/2 tsp salt (3g)
- 1/2 cup buttermilk (120ml)
- 1 cup chopped Oreos (90g)
Cookies and Cream Glaze
- 1 cup powdered sugar (125g)
- 2 Tbsp milk, room temperature (45 grams)
- 1 tsp vanilla extract (4ml)
- 1/2 cup chopped Oreos (45g)
Oreo Banana Bread
- Preheat oven to 350 F / 175 C and grease an 8.5 in x 4.5 in loaf pan with non-stick spray or butter.
- Mash 1 cup of overripe bananas and combine with 1 Tbsp of freshly squeezed lemon juice. This prevents the bananas from browning and brightens up their flavor. Set aside.
- Add 1/4 cup unsalted butter and 1/2 cup granulated sugar into a large bowl. Beat on a medium high speed for 2-3 minutes with either a hand mixer or a stand mixer with a whisk attachment. Beat until the mixture becomes lighter in color and looks fluffier.
- Mix in 1/4 cup vegetable oil and 1 large, whole egg + 1 egg white on a medium speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Add in 1 cup of all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Mix on a low speed until just combined.
- Pour in 1/2 cup of buttermilk and mix on a low speed until incorporated.
- Add in the remaining 3/4 cup of flour and mix on low just until you can no longer see streaks of flour.
- Mix in the mashed banana/lemon juice mixture on a low speed until it is fully incorporated into the batter. Fold in 1 cup of roughly chopped Oreos.
- Pour the batter into the prepared pan.
- Bake on the upper baking rack for 55-60 minutes, rotating the pan half way through to make sure it bakes evenly. If you notice the top of the loaf is browning quickly when you rotate it, cover the loaf pan with a foil tent to prevent it from over browning.
- Remove the loaf from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to finish cooling.
Cookies and Cream Glaze
- Place 1 cup powdered sugar, 2 Tablespoons milk, and 1 tsp of vanilla extract in a medium-sized bowl. Whisk together until smooth and no clumps remain.
- This glaze hardens as it sits, so cover it with plastic wrap if you don't plan to use it immediately.
- Pour on the cooled loaf of oreo banana bread and top with an additional 1/2 cup of chopped Oreos if desired.
Making This Oreo Banana Bread In Advance & Storage Tips:
You can make this Oreo banana bread in advance! It can last for a couple days at room temperature, up to a week in the fridge, or up to a month in the freezer. Store the banana bread in an airtight container to keep it moist.
If you plan to immediately freeze it, I recommend waiting to make the glaze until you thaw it and plan to eat it.
This banana bread freezes extremely well! So don't be afraid to make a double batch and freeze one for later! I like to wrap the banana bread in a layer of plastic wrap, then a layer of foil to lock in all the moisture.
When I'm ready to enjoy one of the frozen loaves, I move it from the freezer to the fridge the night before. Then I set it out at room temperature to let it thaw for a few hours before adding the glaze.
Different Batch Sizes:
This recipe can be doubled to make two loaves.
This recipe can also be used to make oreo banana bread muffins. Fill cupcake liners 3/4 full and bake at 350 degrees F for 14-16 minutes.
Amount Per Serving Calories 462Total Fat 15gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 49mgSodium 341mgCarbohydrates 80gFiber 2gSugar 49gProtein 5g