Oreo Banana Bread
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This Oreo Banana Bread is a moist, soft banana loaf loaded with chopped Oreos and finished with a thick cookies and cream glaze and more Oreo pieces on top. It is cookies and cream banana bread from top to bottom, and a fun way to use up the bananas going brown on your counter.
The glaze is just powdered sugar, milk, vanilla and a couple of crushed Oreos, so there is nothing fancy to buy. If your house is full of Oreo fans, my Oreo Cheesecake is the one to make for a birthday. My Oreo Cupcakes are another easy cookies and cream bake.
Why You’ll Love This Oreo Banana Bread
The Best Oreo Banana Bread for After School Snacks, Bake Sales, and Weekend Baking
Make it on a Saturday and the after school snacks are sorted for the start of the week. A glazed slice and a glass of cold milk is about as good as it gets at 3:30 on a Monday. It cuts into twelve slices too, so it is an easy one to bring to a bake sale or a class event.
Got more bananas to use up? My Biscoff Banana Bread uses the same easy base with a cookie butter swirl. My Caramel Pecan Banana Bread is the one to make once pecans are in season.
Ingredients Needed for Oreo Banana Bread
- Unsalted butter: Half a cup, softened. It gets beaten with the brown sugar first, so it needs to be soft enough to whip up light and creamy.
- Light brown sugar: One cup, packed. It is the only sugar in the loaf itself.
- Eggs: Two large, at room temperature, beaten in one at a time.
- Vanilla extract: Two teaspoons in the batter, plus half a teaspoon for the glaze.
- Very ripe bananas: Three, mashed, which is about 300 grams. Go for bananas with lots of brown spots on the peel.
- Sour cream: A quarter cup, mixed in with the bananas for a moist loaf.
- All-purpose flour, baking soda and salt: Whisked together in a separate bowl and folded in gently until almost combined.
- Oreo cookies: Twelve, roughly chopped, folded into the batter. You need another 2 finely crushed for the glaze and 3 to 4 chopped for the top.
- Powdered sugar: One cup, the base of the cookies and cream glaze.
- Milk: Two to three tablespoons, added a little at a time until the glaze is thick but pourable. Heavy cream works too.
How to Make Oreo Banana Bread
**For more detailed instructions, please refer to the printable recipe card below.**
- Heat the oven to 350°F and line a greased 9×5 loaf pan with parchment, leaving some overhang. Beat the softened butter and brown sugar with an electric mixer for 2 to 3 minutes until light and creamy, then beat in the eggs one at a time and add the vanilla.
- Mix in the mashed bananas and sour cream until combined.
- Whisk the flour, baking soda and salt in a separate bowl, then fold them into the banana mixture with a spatula until almost combined. Do not overmix.
- Gently fold the chopped Oreos into the batter until they are evenly spread through, then spoon it into the pan and smooth the top.
- Bake for 55 to 65 minutes, covering loosely with foil at the 45 minute mark if the top is getting dark, until a skewer pushed into a spot without Oreo pieces comes out with no wet batter. Cool in the pan for 15 minutes, then on a wire rack until completely cool.
- Whisk the powdered sugar, 2 tablespoons of milk and the vanilla until smooth, adding more milk a little at a time until the glaze is thick but pourable. Stir in the finely crushed Oreos, spoon it over the cooled loaf so some drips down the sides, and sprinkle the chopped Oreos over the top straight away before it sets.
Variations
- Golden Oreos: Swap in Golden Oreos for the batter, the glaze and the topping for a vanilla version.
- Mint Oreos: Use Mint Oreos all the way through. They are a good one for the holidays.
- Double Stuf Oreos: Use Double Stuf in the batter for more of the cream filling in every bite.
- Add chocolate chips: Fold half a cup of semi-sweet chocolate chips into the batter along with the Oreos.
- Biscoff instead: Swap the Oreos for chopped Biscoff cookies and a cookie butter swirl. My Biscoff Banana Bread has that version written out for you.
Serving Suggestions
- With a glass of cold milk: Oreos and milk go together, and a glazed slice is no different. This is the after school snack version.
- With vanilla ice cream: Serve a thick slice with a scoop of vanilla or cookies and cream ice cream for dessert.
- On an Oreo dessert table: Set it out next to my Oreo Truffles and Oreo Cheesecake Brownies for a birthday party full of Oreo fans.
- Sliced for a bake sale: Cut it into twelve slices once the glaze has set and wrap each one in parchment so the glaze does not stick to the bag.
- For a weekend breakfast treat: A thin slice with a cup of coffee on a Saturday morning. Save the thick slices for dessert.
Storage and Freezing
- How should I store Oreo Banana Bread?
Keep it covered at room temperature for up to 2 days. The glaze is made with milk, so after that move it to the fridge. Use a container with a lid rather than plastic wrap, so nothing presses into the glaze and the Oreos on top. - Can I make Oreo Banana Bread ahead of time?
Yes. Bake the loaf a day ahead, let it cool completely and wrap it well. Make the glaze and add the chopped Oreos on the day you are serving it. - Can I freeze Oreo Banana Bread?
Freeze the loaf before it is glazed. Wrap the cooled, plain loaf (or individual slices) in plastic wrap and then foil, and freeze for up to 3 months. Thaw it on the counter still wrapped, then make the glaze and add the Oreos. Chopped Oreos on a wet glaze tend to go soft in the freezer, which is why they go on after.
Don’t forget to pin this for later!
Tips & Tricks
- Chop the Oreos into chunks: Roughly chopped is what you want for the batter, not crumbs. Chunks give you proper pieces of cookie in every slice. Save the fine crumbs for the glaze.
- Fold, do not beat: Once the flour goes in, fold by hand until almost combined. Folding in the Oreos finishes the mixing for you.
- Test a spot without Oreos: A skewer that hits an Oreo comes out dark and looks like wet batter, so push it into a plain part of the loaf. Start checking at 50 minutes, and lay foil loosely over the pan at 45 minutes if the top is getting dark.
- Add the milk slowly: Start with 2 tablespoons and add the rest a little at a time. You want the glaze thick enough to sit on top of the loaf with a few drips down the sides.
- Top it straight away: Sprinkle the chopped Oreos on as soon as the glaze goes on, before it sets, so they stick.
Recommended
More Oreo Dessert Ideas
Looking for more meal inspiration?
If weeknight dinners are eating up the time you would rather spend baking, my Monthly Meal Plan for October 2026 has a full month of easy dinners planned out for you. For another loaf to bake this fall, my Cranberry Orange Cake is a good one.
Oreo Banana Bread FAQ
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Oreo Banana Bread
Soft banana bread loaded with chopped Oreo cookies and finished with a thick cookies and cream glaze and extra Oreo pieces.
Equipment
- 9×5 inch loaf pan
Ingredients
Banana Bread
- ½ cup unsalted butter, softened 113 g
- 1 cup light brown sugar, packed 200 g
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 very ripe bananas, mashed 300 g
- ¼ cup sour cream 60 g
- 1¾ cups all-purpose flour 220 g
- 1 teaspoon baking soda
- ½ teaspoon salt
- 12 Oreo cookies, roughly chopped
Cookies and Cream Glaze
- 1 cup powdered sugar 120 g
- 2 to 3 tablespoons milk (or heavy cream)
- ½ teaspoon vanilla extract
- 2 Oreo cookies, finely crushed
Topping
- 3 to 4 Oreo cookies, roughly chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving some overhang on the sides.
- In a large mixing bowl, beat the softened butter and brown sugar together using an electric mixer for 2 to 3 minutes until light and creamy.
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
- Add the mashed bananas and sour cream. Mix until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the banana mixture and gently fold with a spatula until almost combined. Avoid overmixing.
- Gently fold the chopped Oreo cookies into the batter, making sure they are evenly distributed.
- Transfer the batter to the prepared loaf pan and spread evenly using a spatula.
- Bake for approximately 55 to 65 minutes. At the 45 minute mark, check the top of the bread for browning. If it is getting too dark, loosely cover the pan with aluminum foil and continue baking. Begin checking for doneness around 50 minutes. A skewer inserted into a section of bread without Oreo pieces should come out without wet batter.
- Allow the banana bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add additional milk a little at a time until the glaze reaches a thick but pourable consistency.
- Stir the finely crushed Oreo cookies into the glaze until evenly distributed.
- Spoon the cookies and cream glaze over the completely cooled banana bread, allowing some to drip down the sides.
- Immediately sprinkle the chopped Oreo cookies over the glaze before it sets.
Notes
Glaze: milk or heavy cream both work. Add it slowly until the glaze is thick but pourable.
Make ahead: bake the loaf a day ahead and glaze it on the day you serve it.
Freezing: freeze the plain loaf, wrapped in plastic wrap and foil, for up to 3 months. Thaw it on the counter, then glaze and top it.
Storage: covered at room temperature for up to 2 days, then the fridge.
Nutrition
Calories: 366kcalCarbohydrates: 60gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 54mgSodium: 273mgPotassium: 196mgFiber: 2gSugar: 38gVitamin A: 332IUVitamin C: 2mgCalcium: 38mgIron: 3mg
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