Some banana breads are mellow and simple—reliable comfort food. This version isn’t that. This banana bread is bold. The browned butter adds a rich nuttiness, the overripe bananas deliver depth and sweetness, and crushed Oreos bring in a playful crunch that makes every bite a little unexpected.
Finished with a smooth, tangy cream cheese drizzle, this loaf walks the line between breakfast and dessert. It’s the kind of recipe you’ll find yourself reaching for again and again—whether it’s mid-morning with coffee or late at night as a sweet fix.
Why Brown Butter Makes a Difference
Brown butter isn’t just melted butter. It’s a transformation. By gently heating butter until the milk solids toast and turn golden, you create a deeper, almost caramelized flavor. That extra layer of richness elevates the entire loaf, balancing the sweetness of bananas and the bittersweet chocolate notes of the Oreos. If you’ve never browned butter before, don’t worry—it’s easier than it sounds and absolutely worth the extra few minutes.
Key Ingredients & How They Work Together
- Overripe Bananas: These are the foundation of the loaf—naturally sweet, soft, and deeply flavorful. The riper, the better. If your bananas are nearly black, you’re on the right track.
- Browned Butter: Adds complexity and a slightly nutty aroma that complements both the bananas and the Oreos.
- Brown Sugar: Offers a moist, caramel-like sweetness that plays well with the rich butter and fruit.
- Crushed Oreos: These aren’t just tossed in for fun. The crushed cookies bring textural contrast and that signature dark chocolate crunch. Keep the pieces uneven for variety in every bite.
- Cream Cheese Icing: This simple glaze adds a silky, tangy finish that balances the sweetness of the bread. It’s optional, but highly recommended.
Ingredient Swap Tips:
- Substitute coconut sugar for a slightly lower glycemic index and a more toasty flavor.
- Use gluten-free all-purpose flour to make it celiac-friendly—just ensure it includes a binding agent like xanthan gum.
- For a dairy-free version, replace butter with vegan butter and use a plant-based milk like oat or almond.
Step-by-Step: Making the Banana Bread
1. Brown the Butter
In a light-colored pan (so you can see the color change), melt the unsalted butter over medium heat. Stir frequently—it’ll foam, then bubble, then start to brown. Once it turns golden and smells warm and nutty, take it off the heat. Transfer it to a bowl and let it cool for 10 minutes before using it.
2. Mix the Wet Ingredients
To the cooled brown butter, add brown sugar and whisk until smooth. Stir in the mashed bananas until fully combined. Add the egg, vanilla extract, and milk, and mix until the batter is unified and glossy.
3. Combine the Dry Ingredients & Fold in Oreos
In another bowl, whisk together flour, baking powder, and salt. Add 1¼ cups of crushed Oreos—make sure to leave a few big chunks in there. These create pockets of chocolatey crunch.
4. Bring It All Together
Add the dry mix to the wet ingredients gradually. Stir gently—just until combined. Overmixing can make the bread dense. Fold in the Oreo-flour mixture, saving a handful for the topping.
5. Bake It Right
Grease a 9×5-inch loaf pan or line it with parchment. Pour in the batter and spread it evenly. Sprinkle the reserved Oreo crumbs on top for a crisp, craggy finish.
Bake in a preheated 350°F (175°C) oven for 55–65 minutes. Check with a toothpick—if it comes out clean or with moist crumbs, you’re done. If the top browns too quickly, tent with foil halfway through.
6. Cool & Finish with Icing
Let the bread cool in the pan for 10 minutes, then move it to a wire rack. While it cools, make the icing: whisk softened cream cheese with milk until smooth, then sift in powdered sugar. Stir until it’s a thick drizzle consistency, and pour it over the cooled bread.
Can You Skip the Icing?
You can—but you probably won’t want to. The cream cheese drizzle isn’t just decorative. It adds a tangy counterpoint to the sweet bread and enhances the richness of the brown butter. If you want a lighter option, try a simple dusting of powdered sugar or a yogurt glaze with a bit of lemon juice.
Storage & Leftovers
This banana bread keeps well at room temperature for up to two days when wrapped tightly or stored in an airtight container. For longer storage, refrigerate it for up to five days. Let it come to room temperature before eating, or warm slices slightly for that just-baked effect.
Freezing? Absolutely. Wrap individual slices or the whole loaf tightly in plastic wrap and freeze for up to two months. Thaw at room temperature or gently reheat in the oven.
Ways to Use Leftovers:
- Toast a slice and top with a smear of peanut butter.
- Crumble and layer with whipped cream and berries for a quick dessert parfait.
- Cube and use as a base for banana bread French toast.
This isn’t your average banana bread. With browned butter and Oreos working double duty in flavor and texture, it feels indulgent but familiar. It’s a recipe that delivers more than you expect, every time you slice into it.
Brown Butter Oreo Banana Bread
Ingredients
For the Banana Bread
- 3 overripe bananas mashed
- 1/2 cup unsalted butter browned
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup whole milk
- 1 1/2 cups crushed Oreos reserve 1/4 cup for topping
For the Cream Cheese Icing
- 2-3 tablespoons cream cheese room temperature
- 1 tablespoon milk
- 1 cup powdered sugar
Instructions
Brown the Butter
- In a medium saucepan, melt the butter over medium heat, stirring constantly. Once it foams and turns golden brown with a nutty aroma, remove from heat and let cool for 10 minutes.
Make the Banana Bread Batter
- In a large mixing bowl, combine the cooled browned butter and brown sugar. Mix until smooth, then add the mashed bananas and stir to combine. Mix in the egg, vanilla extract, and milk until fully incorporated.
Prepare the Dry Ingredients and Oreo Mix
- In a separate bowl, whisk together the flour, baking powder, and salt. Fold in 1 1/4 cups of the crushed Oreos, keeping some larger chunks for texture.
Combine Wet and Dry Ingredients
- Gradually mix the dry ingredients into the wet mixture until just combined. Avoid overmixing. Fold in the Oreo mixture gently.
Bake the Bread
- Preheat oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan with parchment paper. Pour the batter into the pan and spread evenly. Top with the reserved crushed Oreos. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. Begin checking at 55 minutes.
Cool and Add the Cream Cheese Icing
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, mix the cream cheese and milk until smooth. Add the powdered sugar and whisk until the icing is smooth and pourable. Drizzle over the cooled banana bread.
Notes
- Use overripe bananas for the best flavor and natural sweetness.
- Don’t overmix the batter to keep the bread tender.
- Make sure the bread is fully cooled before adding the icing to prevent melting.
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