Oreo Banana Bread
This Oreo banana bread recipe is packed with Oreo flavor! It's moist, fluffy, and just as beautiful as it is delicious!
Servings: 8
Calories: 462kcal
Ingredients
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 or canola 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 fine salt 3g
- 1/2 cup buttermilk, room temperature 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 or vanilla bean paste 4ml
- 1/2 cup chopped Oreos 45g
Instructions
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.
Video
Notes
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.Nutrition
Serving: 1 | Calories: 462kcal | Carbohydrates: 80g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 49mg | Sodium: 341mg | Fiber: 2g | Sugar: 49g