You're going to love this oreo banana bread recipe! Made with ripe bananas and chocolate cream cookies before being topped off with a sweet glaze, this sweet snack is practically a dessert!
Banana bread is already great, but add in some oreo cookies, and you have a cookies and cream banana bread recipe that exceeds your wildest dreams. Banana bread with oreo cookies is a showstopping recipe everyone can enjoy.
This recipe is an adaption two of my recipes- my One Bowl Chocolate Chip Banana Bread and Fruity Pebbles Banana Bread. This means that both inspired me to create something new and exciting. Except that instead of chocolate chips and cereal, I chose cookies.
Why This Recipe Works
- It's "almost" a one bowl recipe. The banana bread batter only needs one bowl to mix together and bake, but you will need a small bowl to prepare the icing in.
- Simple ingredients. We won't need too much to make this recipe, and thankfully, it's pretty close to a basic Banana Bread, but with just a few added ingredients.
- It's easy to make. While the recipe might sound fancy and look incredible, you'll be pleasantly surprised to hear how easy it is to make. This recipe is perfect for novice bakers and kid chefs.
Jump to:
🥘 Ingredients
For the bread, you will need:
Ripe bananas- To make our banana bead start with a few ripe bananas. You'll want them deep yellow with brown spots or even fully black as the darker they are- the sweeter they will be.
Vegetable oil- This will give the banana bread the fats needed to stay moist.
Baking soda- To help the loaf rise as it bakes, you'll want to use some baking soda.
Salt- This is a natural flavor enhancer.
Vanilla- This is a flavor enhancer.
Eggs- Eggs will help with the leavening and binding in the bread.
Sugars- For a depth of flavor and sweetness, you'll want to use a combination of granulated sugar and brown sugar.
Flour- This is the gluten structure and base of the recipe.
Oreos- Use chopped Oreo cookies in the batter for a sweet bite of chocolate in every slice.
For the glaze, you will need:
Powdered sugar- This will be the base of the glaze recipe and will make it smooth and sweet.
Milk- Used to get the right consistency for drizzling.
Vanilla- A flavor enhancer.
Oreos- Adding some chopped Oreo cookies on top will give the banana bread a nice appearance (and more chocolate!)
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make oreo banana bread with these simple step-by-step instructions:
Preheat oven to 350 degrees F and grease an 8x4 loaf pan. Set aside.
Peel your ripe bananas and add them to a large mixing bowl.
Mash well with a fork until no large chunks remain.
Stir in the oil until well mixed.
Mix in the baking soda and sat.
Add in the vanilla, eggs, and sugars.
Whisk together until smooth.
Add in the flour.
Stir together until no flour streaks remain.
Add in the chopped oreo cookies.
Mix together until evenly distributed.
Pour into a prepared bread loaf pan.
Bake in the oven for 50-60 minutes or until a toothpick can be inserted and come out clean.
Let cool for 10 minutes in the pan before transferring to a wire cooling rack to cool completely.
Whisk together the glaze ingredients in a small bowl until smooth.
Drizzle over the top of the loaf.
Top with chopped oreo cookies. Let set 5-10 minutes before slicing and serving.
📖 Variations
Oreo Banana Muffins
Scoop into muffin pan filling each one about ⅔rd of the way full.
Bake for 15-20 minutes or until a toothpick can be inserted and come out clean.
🍴 Recipe Tips
You can use any oreo cookie flavor variety for this recipe based on what you think would taste good. We like the traditional chocolate cookies and cream flavor but feel free to try Golden Oreos, carrot cake cookies, peanut butter chocolate, mocha, etc.
Oils
Using canola or vegetable oil is the way I like to go, but you could also use softened/melted butter or coconut oil, depending on your preference.
Ripe bananas
Make sure to use ripe bananas for this recipe. This means that the more brown spots that are on your bananas- the better. Riper bananas are easier to mash, sweeter to taste, and have a lot more banana flavor as well.
Loaf pans
You can make this recipe in a larger loaf pan (like a 9x5), but the baking time will be lessened, and the loaf will not be as tall.
👩🏻🍳 Storage
Room temp
This loaf can be kept stored in an airtight container at room temperature for up to 4 or 5 days. For the best tasting results, I recommend eating within 3 days as that is when it is freshest.
Freezer
Yes, this bread can be frozen. To do this, bake and cool as directed. Wrap the loaf in aluminum foil before placing into an airtight container or gallon sized Ziploc baggie. Freeze for up to 3 months, before thawing and eating.
💭 FAQs
While it does contain fruit, some essential oils, and other good benefits, it does come at a cost. Banana bread can be pretty high in sugar content. This makes banana bread a "moderate" healthy item, meaning it fits into the healthy and unhealthy categories. What's most important is proper portion control.
If your bananas need a little speeding up, you can stick them on a baking sheet in the oven for 15-30 minutes at 300F degrees until black. Keep an eye on them though as they can overripen and leak. You want the peels black and shiny.
You will know that your bread has finished cooking when you can insert a toothpick into the center of the loaf and have it come out clean or with just a few moist crumbs on it.
More great banana bread recipes to check out soon
- Chocolate Orange Banana Bread
- Peanut Butter Banana Mug Cake
- Carrot Cake Banana Bread
- Trail Mix Banana Muffins
- Cinnamon Swirl Banana Bread
📖 Recipe
Oreo Banana Bread
Ingredients
- 1 ½ cups mashed bananas (about 2-3 ripe) ($0.75)
- ⅓ cup Vegetable oil ($0.16)
- 1 teaspoon baking soda ($0.01)
- ¼ teaspoon salt ($0.02)
- 1 teaspoon vanilla ($0.02)
- 2 large eggs ($0.16)
- ½ cup granulated sugar ($0.11)
- ¼ cup brown sugar ($0.09)
- 1 ½ cups all-purpose flour ($0.12)
- 1 cup Oreos, chopped ($1.32)
Glaze
- 1 cup powdered sugar ($0.23)
- 2 tablespoon milk ($0.01)
- 1 teaspoon vanilla ($0.02)
- ½ cup Oreos, chopped ($0.66)
Instructions
- Preheat oven to 350 degrees F and grease an 8x4 loaf pan. Set aside.
- Peel your ripe bananas and add them to a large mixing bowl.
- Mash well with a fork until no large chunks remain.
- Stir in the oil until well mixed.
- Mix in the baking soda and sat.
- Add in the vanilla, eggs, and sugars.
- Whisk together until smooth.
- Add in the flour.
- Stir together until no flour streaks remain.
- Add in the chopped oreo cookies.
- Mix together until evenly distributed.
- Pour into a prepared bread loaf pan.
- Bake in the oven for 50-60 minutes or until a toothpick can be inserted and come out clean.
- Let cool for 10 minutes in the pan before transferring to a wire cooling rack to cool completely.
- Whisk together the glaze ingredients in a small bowl until smooth.
- Drizzle over the top of the loaf.
- Top with chopped oreo cookies. Let set 5-10 minutes before slicing and serving.
Notes
Variations
- Oreo Banana Muffins - Scoop into muffin pan filling each one about ⅔rd of the way full. Bake for 15-20 minutes or until a toothpick can be inserted and come out clean.
Recipe Tips
- Different cookies- You can use any oreo cookie flavor variety for this recipe based on what you think would taste good. We like the traditional chocolate cookies and cream flavor but feel free to try Golden Oreos, carrot cake cookies, peanut butter chocolate, mocha, etc.
- Oils- Using canola or vegetable oil is the way I like to go, but you could also use softened/melted butter or coconut oil, depending on your preference.
- Ripe bananas- Make sure to use ripe bananas for this recipe. This means that the more brown spots that are on your bananas- the better. Riper bananas are easier to mash, sweeter to taste, and have a lot more banana flavor as well.
- Loaf pans- You can make this recipe in a larger loaf pan (like a 9x5), but the baking time will be lessened, and the loaf will not be as tall.
Storage
- Room temp- This loaf can be kept stored in an airtight container at room temperature for up to 4 or 5 days. For the best tasting results, I recommend eating within 3 days as that is when it is freshest.
- Freezer- Yes, this bread can be frozen. To do this, bake and cool as directed. Wrap the loaf in aluminum foil before placing into an airtight container or gallon sized Ziploc baggie. Freeze for up to 3 months, before thawing and eating.
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