Imagine sinking your teeth into a slice of bread so decadent, so irresistibly moist, that it transforms an ordinary baking experience into a culinary adventure. This Chocolate Oreo Banana Bread isn't just a recipe—it's a flavor explosion that combines the rich, velvety depth of chocolate, the creamy sweetness of ripe bananas, and the iconic crunch of Oreo cookies. Whether you're a baking novice or a seasoned pro, this recipe promises to elevate your dessert game and leave everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas, mashed
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup crushed Oreo cookies
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, then line with parchment paper for easy removal.
- In a large mixing bowl, mash the ripe bananas until smooth and creamy using a fork or potato masher. Ensure there are minimal lumps for a consistent texture.
- Add melted butter, granulated sugar, eggs, and vanilla extract to the mashed bananas. Whisk thoroughly until the mixture is well combined and slightly frothy.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a dense bread.
- Crush the Oreo cookies into small chunks, reserving some for topping. Gently fold most of the crushed cookies into the batter, leaving some for decoration.
- Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the remaining Oreo cookie chunks on top for added texture and visual appeal.
- Bake in the preheated oven for 55-60 minutes. To check doneness, insert a toothpick into the center - it should come out with a few moist crumbs.
- Remove from oven and let the bread cool in the pan for 15 minutes. Then, transfer to a wire rack to cool completely before slicing.
- For best flavor, wrap the cooled bread in plastic wrap and let it sit overnight. This allows the flavors to meld and intensify.
Tips
- Use overripe bananas for maximum sweetness and moisture. The darker and spottier, the better!
- Sift your dry ingredients to prevent lumps and ensure a smooth, consistent batter.
- Don't overmix the batter—mix just until ingredients are combined to keep the bread tender.
- For extra indulgence, consider adding a drizzle of chocolate ganache or a sprinkle of powdered sugar after cooling.
- Store the bread wrapped in plastic wrap to maintain its moisture and enhance flavor development.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
- Want an extra chocolatey twist? Add some chocolate chips to the batter alongside the Oreo cookies.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 55mg
