Oreo banana bread

So there are two other banana bread recipes on the blog: a zucchini banana bread and a walnut chocolate chip banana bread. Honestly making this Oreo banana bread has been overdue for such a long time. It’s such a popular recipe so I had to stand on business and make my own recipe. It is so soft, moist and reminds me of marbled chocolate cake. This recipe is definitely spectacular for holiday season.

I used classic Oreo cookies and crushed them with a rolling pin. There are other types of Oreos so you could experiment with those. You want chunks of Oreos in this banana bread so you don’t need to crush them into crumbs. So you don’t need to worry about a food processor. Unlike other banana bread recipes, this Oreo banana bread browns quickly in the oven. So wrap the top of the banana bread with aluminum foil. Also watch the sugar levels-this turned out really sweet in my first try so I had to reduce the amount of sugar I used. This because the Oreo with its cream is really sweet and seeps into the banana bread.

You can store this in the fridge tightly wrapped in cling wrap for 4-5 days. It also freezes well.

Oreo banana bread

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Servings: 6 Prep Time: 10 Minutes Cooking Time: 1 Hour 1 Hour

Rating: 5.0/5

( 1 voted )

Ingredients

1 & 1/2 cups all-purpose flour

1 tablespoon baking powder

3 over-ripe bananas, peeled and mashed

1/2 cup almond/dairy milk

1 tablespoon lime juice

1/4 cup unsalted butter, melted and cooled

1/4 cup granulated sugar

1 large whisked egg, at room temperature

131g Oreos (about 10 Oreos), crushed

Instructions

1. Preheat the oven to 350°F/175°C.
2. In a large mixing bowl, mash the bananas thoroughly. Add in vanilla extract, lime juice, whisked egg, milk and sugar with the mashed bananas with a ladle/spatula.
3. Combine this banana mixture with the flour and baking powder. Add in the crushed Oreos last.
4. Grease a 8x4 inch loaf pan (or a 9x5 inch pan) with butter and line with parchment paper.
5. Pour the batter into the pan and smooth it out. Cover the top of the pan with aluminum foil to prevent it browning too deeply.
6. Place the loaf pan in the middle rack of the oven and bake for 55 minutes to 1 hour. A toothpick inserted into the bread should come out with no wet crumbs.
7. Let the bread cool for about 15 minutes in the pan, take it out of the pan and continue cooling it on a wire rack.
8. Wrap leftovers tightly with cling wrap and keep refrigerated for up to 4 days.