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Freshly baked Oreo Banana Bread topped with vanilla glaze and cookie crumbles in a paper-lined loaf pan.
Daniel

Oreo Banana Bread

Moist banana bread studded with cookie chunks and a crackly Oreo streusel top that turns your morning slice into dessert.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
  • 3 large ripe bananas very spotty, about 1.5 cups mashed
  • 0.5 cup unsalted butter melted and slightly cooled
  • 0.75 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1.75 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 10 Oreo cookies roughly chopped, divided
For the Topping
  • 0.25 cup Oreo cookie crumbs from about 3 cookies
  • 1 tbsp granulated sugar

Equipment

  • 9x5 inch Loaf Pan
  • Mixing Bowls
  • Whisk
  • Rubber spatula

Method
 

Prep
  1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, mash the bananas thoroughly with a fork until mostly smooth with small lumps. Whisk in the melted butter, sugar, egg, and vanilla until well combined.
  3. Sprinkle the flour, baking soda, and salt over the wet mixture. Switch to a rubber spatula and fold until just combined with a few streaks of flour remaining.
  4. Add 8 chopped Oreos and fold gently until evenly distributed and no flour streaks remain. Do not overmix.
Bake
  1. Transfer batter to the prepared pan and smooth the top. Mix the Oreo crumbs with 1 tablespoon sugar and sprinkle evenly over the batter. Press the remaining 2 chopped Oreos into the top. Bake 55-65 minutes until a toothpick inserted in the center comes out with just a few moist crumbs and the top is deep golden with crackly edges.
  2. Cool in the pan for 15 minutes, then lift out using the parchment overhang and cool completely on a wire rack before slicing, about 1 hour. The texture sets as it cools.

Notes

Use bananas with black spots for maximum sweetness and moisture. For extra chocolate, replace 1/4 cup flour with cocoa powder. Wrap tightly and store at room temperature for 3 days, or freeze slices individually for up to 2 months.