Tender, rich banana bread with chopped Oreo cookies in each bite. It's decadently moist with lots of ripe banana flavor. It's the perfect grab and go breakfast, afternoon snack, or late night munchie. Make it in mini loaf pans to give as gifts.
Beat the oil, butter, eggs, vanilla, both sugars and buttermilk until well blended.
Beat in the banana.
Mix the flour, baking soda and salt and stir into the banana mixture until well blended.
Add the chopped Oreo cookies and gently blend into the batter.
Spoon into two greased loaf pans and bake at 325f for 1 hour and 15 minutes or until a toothpick stuck into the center of a loaf comes out clean.
Cool in pans for 15 minutes then turn out and finish cooling.
Dust cooled loaves with Confectioner's sugar.
Notes
StorageStore Oreo banana bread on the counter in an airtight container or wrapped in plastic wrap for up to 4 days.Freeze for up to 3 months. I like to slice the loaves and place parchment or wax paper between the slices and then freeze. That way I can get just one or two slices as needed.Expert Tip:
Bake mini loaves for about 15 minutes then check every 5 minutes until done. They'll measure about 200F in the center when done.
If you use salted butter just omit the salt in the recipe.
If loaves start to brown too quickly place a foil tent over them.
The oil makes this a very moist bread - if you prefer butter then use ½ melted butter and half oil.
To remove bread easily line each greased loaf pan with parchment paper then spray with a little cooking spray. The baked loaves will lift right out.
Don't overmix your batter or the bread will be tough.
Make sure all ingredients are at room temperature for best results.