Oreo Cookie Banana Bread

Before walking out the door today to grab the school bus, my daughter mentioned an Oreo Cookie Banana bread recipe she saw online. Over-ripened bananas on the counter and Oreos in the cabinet, I assured her I could pull it off by the time she got home from school. I grabbed a cup of coffee and googled a recipe for it. After perusing several recipes, I created my own based on essential banana bread ingredients.

Let me fill you in on Bananas 101. When bananas begin to ripen, they show dark speckles and become soft. The more speckles, the sweeter they will be, lending themselves to a fantastic addition to any quick-bread. With that said, you always want to ensure you don't use under-ripened, bright yellow, firm bananas in a quickbread recipe. The bread will be tough and have an odd metal taste.

Some key ingredients in banana bread are sugar, oil/melted butter, and eggs. Dry ingredients include flour, baking powder (the leavening agent), cinnamon, and perhaps cocoa powder. Novelty ingredients include chocolate chips, nuts, blueberries, or Oreos, in this case. There is a multitude of variations to pull off a yummy bread.

A few notes: Bake at a low temperature and slow when making any quick-bread. If the oven temperature is too high, it will burn before the rising occurs. A good gauge of timing is at least 45 minutes.

Peel those bananas and crush those Oreos; it will be an ooooh and aaahh kind of day when this baby comes out of the oven!


3 Bananas

1/2 Cup Sugar

1/2 Cup Brown Sugar

2 Eggs

1/2 Cup Vegetable Oil

1 tsp Vanilla

1 1/2 cups All Purpose Flour

1 tsp Baking Soda

1 cup Crushed Oreo Cookies (about 10 cookies)

  1. Pre-heat oven to 350 degrees and grease a loaf pan.
  2. Mash bananas with a fork in a bowl and add sugars, eggs, veggie oil and vanilla. Mix well.
  3. Add flour, baking soda and half the cookies to the batter and mix well.
  4. Pour batter in to loaf pan and sprinkle remaining cookies on the top.
  5. Bake for 45-60 min or until toothpick comes out clean when intserted.
  6. Let cool for 20 minutes and remove from pan.
  7. Drizzle with glaze

Marshmallow Glaze

10 marshmallows

3 tbsp butter

1/4 cup milk

2 tblsp powdered sugar

  1. Melt butter in a saucepan and add marshmallows
  2. Stir over low heat until melted
  3. Add milk and powdered sugar
  4. Stir until combined
  5. Drizzle over bread