Oreo Banana Bread

5 from 3 votes

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!

Prep Time10

Cook Time50

Total Time1

Course: brunch, Snack

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 398kcal

Author: Nicole Durham

Cost: Recipe $4.43 / Serving $0.44

Equipment

Ingredients

Banana Bread

1 ½ cups mashed ripe bananas, about 2 to 3 bananas ($0.75)
⅓ cup vegetable oil ($0.23)
1 teaspoon baking soda ($0.05)
¼ teaspoon salt ($0.01)
1 teaspoon vanilla extract ($0.03)
2 large eggs ($0.30)
½ cup granulated sugar ($0.18)
¼ cup brown sugar ($0.11)
1 ½ cups all-purpose flour ($0.20)
1 cup Oreo cookies, chopped ($1.44)

Glaze

1 cup powdered sugar ($0.36)
2 tablespoons milk ($0.02)
1 teaspoon vanilla extract ($0.03)
½ cup Oreo cookies, chopped ($0.72)

US Customary - Metric

Instructions

Prep pan. Preheat the oven to 350°F and grease an 8x4 loaf pan.
Mash bananas. Add the bananas to a large bowl and mash until mostly smooth.
Mix base. Stir in the vegetable oil, baking soda, and salt until combined.
Add wet ingredients. Whisk in the vanilla extract, eggs, granulated sugar, and brown sugar until smooth.
Add dry ingredients. Stir in the flour just until no streaks remain.
Fold in Oreos. Gently mix in the chopped Oreo cookies.
Bake. Pour the batter into the prepared pan and bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
Cool. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Glaze. Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled loaf and top with chopped Oreos. Let set for 5 to 10 minutes before slicing.

Notes

Recipe Tips. Use very ripe bananas with brown spots for best flavor and texture. Baking time may vary with different loaf pan sizes.
Oil Options. Vegetable, canola, melted butter, or coconut oil all work well.
Storage. Store airtight at room temperature for 4 to 5 days, best within 3 days. Freeze wrapped tightly for up to 3 months and thaw before serving.

Nutrition