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!
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 salt.
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 (powdered sugar, milk and vanilla) 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
Oils: Choose canola, vegetable oil, melted butter, or coconut oil based on preference.
Ripe bananas: Opt for ripe bananas with brown spots for better flavor and easier mashing.
Loaf pans: Adjust baking time when using a larger loaf pan.
Storage:
Room temperature: Keep the loaf in an airtight container at room temperature for up to 4-5 days, with the best flavor within 3 days.
Freezer: Wrap the cooled loaf in aluminum foil, place it in an airtight container or a gallon-sized Ziploc bag, and freeze for up to 3 months before thawing and enjoying.