Oreo banana bread turns spotty bananas into a tender, cookies-and-cream loaf without a mixer. Pantry staples and simple steps make it doable tonight. Bake, slice, and freeze a few pieces for grab-and-go dessert later.
I've been baking classic banana bread for 15+ years, and this cookies-and-cream spin is one of my most requested versions. My husband literally scrapes the plate to get every last bit of icing, so you know it's THAT good!
As a registered dietitian, I'm here for treats that satisfy and still fit a balanced approach. This Oreo banana bread delivers that nostalgic cookies and cream vibe with an easy method that works even on a spur of the moment bake.
Craving more chocolate? Try chocolate covered raspberries (copycat TruFru), chocolate strawberry cake pops, and toasted hot chocolate marshmallow cookies next. All easy, decadent, and seriously delicious!
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Why You'll Love This Recipe
- Practically foolproof recipe: A simple stir-together batter with clear steps comes together in minutes and bakes up fluffy and tender.
- Pantry staples: It uses simple pantry staples, so you can bake it tonight without a grocery run.
- Minimal mess: No need for a million bowls or mixer, making this recipe easy to prep and almost no cleanup.
- Drool-worthy presentation: An easy vanilla glaze and crumbled Oreos on top turn this load into the star of the dessert table.
Ingredients
Just the pantry basics for a soft, oreo loaf.
- Bananas: Use 3 large overripe bananas, about 1 cup mashed, for natural sweetness and moisture that keeps the crumb soft.
- All-purpose flour: Spoon and level vs packing it in, so the loaf stays light and tender instead of dense!
- Vegetable Oil: A neutral oil keeps the bread moist and light.
- Eggs: Use room temperature eggs to help them mix in more easily and the loaf rises evenly!
- Oreos: The star of the loaf! I like using regular Oreos, but feel free to use double stuffed for more cream pockets.
See the recipe card below for the full list of ingredients and measurements.
Substitutions & Variations
Easy swaps and fun spins so you can bake this oreo banana bread recipe your way.
- To make a gluten-free version, use a 1:1 gluten-free baking flour and Oreos. Check for doneness 3-5 minutes early.
- Swap the oil for Greek yogurt to boost tenderness and add a light tang.
- Use different Oreo flavors like Golden, birthday cake, mint, or peanut butter, knowing sweetness and color will change slightly.
- Whisk unsweetened cocoa into the flour for a double chocolate Oreo banana bread
- Turn this recipe into mini loaves or muffins for easy handheld treats that travel well and make great gifts.
How To Make Oreo Banana Bread
Quick, no-mixer steps for a tender crumb and crunchy cookie top.
Step 1: Preheat the oven to 350°F. Line an 8.5 × 4.5 inch loaf pan with parchment paper and lightly grease, or spray with cooking spray.
Step 2: In a large mixing bowl, mash bananas until mostly smooth. Whisk in sugar, oil, and eggs.
Step 3: In a second bowl, whisk flour, baking soda, and salt. Add the dry ingredients to the wet and stir just until a few streaks of flour remain.
Step 4: Gently fold in 1 cup of the crushed Oreos. Then spread the batter into the prepared pan.
Step 5: Bake for 50 to 65 minutes, tenting with foil at 45 minutes if the top browns too quickly. A skewer should come out with a few moist crumbs.
Step 6: Let the loaf rest in the pan for 10 minutes, then lift to a rack and cool completely.
Step 7: For the glaze, whisk powdered sugar with milk, adding 1 tablespoon at a time until the glaze is thick and pourable, not runny.
Step 8: Drizzle the cooled loaf with glaze and finish with remaining cookie crumbs.
Tips For the Best Banana Bread with Oreo Cookies
Small pro moves that make your first loaf turn out like your third.
- Don't overmix! Stop as soon as the last dry streak disappears to avoid a dense, dry loaf.
- Don't forget to save crushed Oreos for the topping for an extra delicious loaf!
- Cool the loaf completely for clean slices, then use a serrated knife with a gentle sawing motion.
- If you're making the glaze ahead, cover it tightly so it doesn't crust. If it thickens, whisk in a splash of milk to loosen it up.
Storage
How to keep your cookies and cream banana bread fresh and tasty like it was just made!
- Room temp: Store the unglazed loaf tightly wrapped or in an airtight container for up to 3 days. If glazed, I recommend keeping in the fridge and warming as needed.
- Freeze: Slice the loaf, wrap each piece, stash in a zip-top bag, and freeze for up to 2 months. When ready to eat, let slices sit at room temperature for 30-45 minutes, or thaw overnight in the fridge.
- Reheat/refresh: Warm slices in a 300°F oven for 5-8 minutes or microwave 10-15 seconds, then finish with fresh cookie crumbs for extra crunch if you like.
FAQ
Yes. Divide the batter into a lined 12-cup muffin pan and bake at 350°F for 18-22 minutes, or until a skewer has moist crumbs.
Bake whole, unpeeled bananas on a sheet pan at 300°F for about 15 minutes until the skins blacken. Cool, peel, and mash.
Totally optional. I love adding it to make this banana bread a little extra special and tie the cookie and cream flavor together.
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Thank you!
Jessie
Oreo Banana Bread (Cookies & Cream Loaf)
Ingredients
- 3 bananas mashed, about 1 cup
- 1 cup granulated sugar
- ¼ cup vegetable oil
- 2 eggs lightly beaten
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup crushed oreos
Glaze
- 1 cup powdered sugar
- 2-3 tablespoon milk
- ¼ cup crushed oreos
Instructions
- Preheat the oven to 350°F. Line an 8.5 × 4.5 inch loaf pan with parchment paper and lightly grease, or spray with cooking spray.
- In a large mixing bowl, mash bananas until mostly smooth. Whisk in sugar, oil, and eggs.
- In a second bowl, whisk flour, baking soda, and salt. Add the dry ingredients to the wet and stir just until a few streaks of flour remain.
- Gently fold in 1 cup of the crushed Oreos. Then, spread the batter into the prepared pan.
- Bake for 50 to 65 minutes, tenting with foil at 45 minutes if the top browns too quickly. A skewer should come out with a few moist crumbs.
- Let the loaf rest in the pan for 10 minutes, then lift to a rack and cool completely.
- For the glaze, whisk powdered sugar with milk, adding 1 tablespoon at a time until the glaze is thick and pourable, not runny.
- Drizzle the cooled loaf with glaze and finish with remaining cookie crumbs.
Notes
- Make sure to use very ripe bananas for the best flavor and moisture.
- Store the unglazed loaf tightly wrapped at room temperature for up to 3 days and add the glaze the day you plan to serve.
- Freeze sliced pieces wrapped individually for up to 2 months, then thaw at room temperature for 30 to 45 minutes.
- Refresh slices in a 300°F oven for 5 to 8 minutes or microwave 10 to 15 seconds.
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