Cookies ‘n’ Cream Banana Bread

I don’t know if we’re still making banana bread during this pandemic, or if it’s even still considered “cool” to be doing it, but I wanted to throw another recipe into the ring regardless. You know, just in case you’re looking for some inspiration. At the beginning of the pandemic, I made this Peanut Butter Swirl Banana Bread that had an amazing crumb topping, complete with sprinkles. You could throw sprinkles into anything and it would be great to be honest. This time around I wanted to take one of my favorite ice cream flavors and combine it with everyone’s favorite quick bread. Cookies ‘n’ Cream Banana Bread will be your new favorite take on a classic, and I can’t wait for you to try it. Drop everything you’re doing now and get to baking it. You won’t regret it. 

Preheat oven to 350°F. Grease a 9x5x3 loaf pan with cooking spray and set aside. In a medium bowl, whisk together the flour, baking soda and salt. 

In a separate bowl, cream together the sugar and butter until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, mixing well after each addition and then add the vanilla extract.

**Note: It’s super important for the butter to be softened at room temperature. That’ll ensure that the butter and sugar cream together properly.**

Stir in the mashed banana and buttermilk. The mixture might look curdled after the addition of the bananas but that’s okay. Add the dry ingredients and stir until just combined.

**Note: You don’t want to over-mix the batter at this stage because you’ll end up overworking the gluten in the flour and you’ll have a dry tough loaf of bread on your hands.**

Fold in the crushed chocolate sandwich cookies until evenly combined. I used Oreos because that’s what I think about when I think of “Cookies ‘n’ Cream” but honestly you can use whatever your favorite chocolate sandwich cookie is. 

Pour the batter into the prepared loaf pan and spread out into an even layer. Bake until golden brown and a toothpick, inserted in the center, comes out clean, about 1 hour.

Cool loaf in the pan for 10 minutes before removing and allowing to cool completely on a wire rack. 

**Note: It’s important for the bread to be fully cooled so that the chocolate topping won’t just melt off the top.**

To make the topping, place the white chocolate in a heat proof bowl. Warm up the heavy cream until hot and then pour over the chocolate. Allow to sit for 5 minutes before stirring until smooth and melted through.

Pour the ganache over the cooled cake and sprinkle with more crushed chocolate cookies. Allow the glaze to set before slicing and serving.

Any leftovers can be wrapped in plastic or stored in an airtight container at room temperature for up to 3 days, but honestly, I’ll be surprised if it lasts that long in your house.

Even though the topping is very delicious and adds to the overall “cookies ‘n’ cream” taste and flavor, it’s not completely necessary. It does add some sweetness to the bread so if you want something more straight forward and simple you can omit it and it would still be delicious. 

If you’re looking for a go-to banana bread recipe, this one is it. Just leave out the crushed cookies and you’ll have a simple, but very good, banana bread that you’ll want to make again and again. (But really, don’t leave out the oreos because they’re really good in here, promise).

If you’ve been looking for ways to spruce up that regular ol’ banana bread recipe during this quarantine, then I hope you’ll give this one a try soon because it is incredible. The crushed up oreos throughout the loaf along with the white chocolate ganache topping go so well with the banana bread base. You’ll love it. Let me know if you have any questions or comments below. Stay safe out there my friends!

Cookies ‘n’ Cream Banana Bread

Spruce up your banana bread by making this Cookies ‘n’ Cream Banana Bread. Bits of Oreos throughout and topped with a white chocolate ganache!

Servings 1 loaf

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Ingredients

Bread:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 cups granulated sugar
• 1/2 cup unsalted butter softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups mashed very ripe bananas about 3 to 4 medium
• 1/2 cup buttermilk
• 1 cup roughly chopped chocolate sandwich cookies such as Oreos

Topping:

• 6 ounces white chocolate chips
• 1/4 heavy cream
• 1/2 cup roughly chopped chocolate sandwich cookies such as Oreos

Instructions

• Preheat oven to 350°F. Grease a 9x5x3 loaf pan with cooking spray and set aside.
• In a medium bowl, whisk together the flour, baking soda and salt. In a separate bowl, cream together the sugar and butter until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract, mashed banana and buttermilk. The mixture might look curdled but that’s okay. Add the dry ingredients and stir until just combined. Fold in the crushed cookies and then pour into the prepared pan.
• Bake until golden brown and a toothpick, inserted in the center, comes out clean, about 1 hour. Cool in pan for 10 minutes before removing and allowing to cool completely on a wire rack.
• To make the topping, place the white chocolate in a heat proof bowl. Warm up the heavy cream until hot and then pour over the chocolate. Allow to sit for 5 minutes before stirring until smooth and melted through. Pour over the cooled cake and sprinkle with the crushed chocolate cookies. Allow the glaze to set before slicing and serving. Store at room temperature, wrapped in plastic wrap, for up to 3 days. Enjoy!

Author: The Candid Appetite