Oreo Banana Bread

Oreo Banana Bread with Vanilla Oreo Glaze combines the classic comfort of banana bread with a delightful twist. The moist, sweet banana bread is enriched with crushed Oreo cookies throughout, adding a touch of chocolatey flavour and a satisfying crunch. Topped with a creamy vanilla glaze, then finished with roughly chopped Oreos, this indulgent treat elevates the traditional loaf to new heights, making it a perfect accompaniment to your afternoon cuppa or a delightful dessert option. Each slice is a heavenly blend of rich and fruity, ideal for sharing with friends or savouring on your own.

Baking Tips:

• Unripe bananas: If you find that your bananas are not yet ripe, you can easily resolve this issue in just a few seconds by utilizing a microwave.

  Begin by poking several holes in the banana with a fork, then place the banana on a plate and microwave it in 30-second bursts. Continue this process until the banana turns a nice brown color and becomes soft to the touch. Afterward, allow it to cool slightly before attempting to remove the peel.

• Don't over mix the batter: The more you stir, the more gluten will develop. The result will be a tough, rubbery banana bread.

• Don't leave the banana bread in the pan to cool: You should remove the bread from the pan fairly soon after it comes out of the oven. The longer it sits in the pan, the soggier the bottom will become.

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Oreo Banana Bread

Yield: 1 Loaf

Author: Chloe Sims

Prep time: 25 MinCook time: 60 MinTotal time: 1 H & 25 M

The classic comfort of banana bread with a delightful twist.

Ingredients

Oreo Banana Bread

• 250g Mashed Bananas (About 2 large bananas)
• 55g Unsalted Butter (Softened)
• 100g Granulated White Sugar
• 55ml Vegetable Oil
• 1 Egg (Room Temperature)
• 1 Egg White (Room Temperature)
• 220g Plain Flour
• 1 1/2 Tsp Baking Powder
• 1/2 Tsp Baking Soda
• 1/4 Tsp Salt
• 120ml Buttermilk
• 160g Roughly Chopped Oreos
• 1 Tsp Vanilla Extract

Vanilla Oreo Glaze

• 120g Powdered Sugar (Sifted)
• 1-2 Tbsp Milk
• 1 Tsp Vanilla Extract
• 80g Roughly Chopped Oreos

Instructions

Banana Oreo Bread

1. Preheat the oven to 175°C. Grease and line a loaf pan with parchment paper. Set aside.
2. In a large mixing bowl, beat together the butter and sugar until light and fluffy using a handheld beater.
3. Add the vegetable oil, vanilla, egg and egg white then beat again until combined.
4. Add half of the flour, baking powder, baking soda and salt then beat on low speed until just combined.
5. Add the buttermilk then beat again on low until combined.
6. Add the rest of the flour and mashed banana then beat again on low speed until there are no streaks and combined.
7. Fold in the roughly chopped Oreos using a spatula until evenly combined.
8. Pour the batter into the prepared pan and smooth over using a spatula.
9. Bake for 55-60 minutes on the middle shelf in the oven. You will know the banana bread is ready when you can insert a skewer, and it comes out clean.
10. Allow to cool for 10 minutes in the pan then remove to a cooling rack. Allow this to cool fully before making the glaze.

Vanilla Oreo Glaze

1. In a medium mixing bowl, whisk together all the glaze ingredients except for the Oreos. (Start with adding 1 Tbsp of milk, if the mixture is too thick for your liking, then add the other Tbsp).
2. Drizzle the glaze over the banana bread.
3. Top with the chopped Oreos. Slice into as many pieces as you like.
4. Enjoy!

Notes

Unripe bananas: If you find that your bananas are not yet ripe, you can easily resolve this issue in just a few seconds by utilizing a microwave.

Begin by poking several holes in the banana with a fork, then place the banana on a plate and microwave it in 30-second bursts. Continue this process until the banana turns a nice brown color and becomes soft to the touch. Afterward, allow it to cool slightly before attempting to remove the peel.

Don't over mix the batter: The more you stir, the more gluten will develop. The result will be a tough, rubbery banana bread.

Don't leave the banana bread in the pan to cool: You should remove the bread from the pan fairly soon after it comes out of the oven. The longer it sits in the pan, the soggier the bottom will become.

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