Cookies and Cream Banana Bread with Chocolate Glaze
Moist banana bread studded with chunky Oreo pieces and topped with rich chocolate glaze. The combination of sour cream and mascarpone creates an incredibly tender crumb, while pureed ripe bananas provide natural sweetness and flavor. Perfect for dessert, brunch, or an indulgent afternoon treat. The cookies and cream twist transforms classic banana bread into a bakery-style dessert that appeals to both kids and adults.
Ingredients
- 2 ¼ cups all-purpose flour, siftedgluten-free flour blend1:1gluten-freegluten-free
use 1:1 baking blend with xanthan gum
- 1 TBSP baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup sour cream
- ½ cup mascarpone cheesecream cheese1:1dairy-free
use same amount softened cream cheese
- 6 ounce unsalted butter, at room temperature
- 1 tsp vanilla bean paste
- 1 cup sugar
- 2 large eggs
- 2 fully ripe bananas, pureed
- 1 cup Double Stuffed Oreos, choppedregular Oreos1:1preference
any chocolate sandwich cookie
- 1 ½ cups powdered sugar
- 2 TBSP unsweetened cocoa powder
- 3 TBSP milk, more if need thinner
- extra Oreos, for garnish(optional)
Instructions
- 1
Preheat oven to 350F
- 2
Grease and flour a 9-x-5-3-inch loaf pan or four mini pans
- 3
Sift flour, baking powder, baking soda and salt into a medium bowl and set aside
- 4
Combine the sour cream and mascarpone cheese in a small bowl and set aside
- 5
Beat the butter with the cinnamon on high speed until soft and creamy, about 1 minute
- 6
Slowly add the sugar, 1 tablespoon at a time, beating continuously on high speed for 5 to 10 minutes until light, fluffy and creamy white
- 7
Scrape down the sides of the bowl with a rubber spatula
- 8
Add the eggs, one at a time, incorporating completely and scraping bowl before adding next
- 9
Add one third of the flour mixture and beat until just incorporated
- 10
Add one third of the mascarpone mixture and mix until just incorporated
- 11
Add remaining flour and mascarpone mixture in two more additions, mixing until incorporated before adding next
- 12
Fold in the bananas and mix until just incorporated
- 13
Fold in the Oreo pieces
- 14
Pour into the loaf pan or divide evenly among mini pans
- 15
Bake for 1 hour and 15 minutes for large loaf or 40-45 minutes for mini loaves
- 16
Cool in pan for 5-10 minutes, then remove and cool on rack
- 17
Mix powdered sugar, cocoa powder and milk for glaze
- 18
Pour glaze over cooled bread
- 19
Sprinkle with extra Oreos if desired
Tips
Use very ripe bananas with brown spots for maximum sweetness and flavor. The riper the banana, the more natural sugar and moisture it provides.
Don't overmix the batter once flour is added to prevent tough, dense bread. Mix just until ingredients are combined.
Test doneness with a toothpick inserted in center - it should come out with just a few moist crumbs, not wet batter.
Good to Know
Keep covered at room temperature for 2-3 days or refrigerate for up to 1 week
Can be made 1-2 days ahead without glaze. Add glaze before serving
Serve at room temperature, cut into thick slices
Common Mistakes
Don't skip the creaming step to avoid dense bread
Don't overbake or bread will be dry - check with toothpick
Let bread cool completely before glazing to prevent melting
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
use 1:1 baking blend with xanthan gum
General Alternatives
any chocolate sandwich cookie
FAQ
Can I freeze this banana bread?
Yes, wrap tightly in plastic wrap and freeze for up to 3 months. Freeze without glaze and add glaze after thawing.
What if I don't have mascarpone cheese?
Substitute with an equal amount of softened cream cheese or additional sour cream for similar richness and moisture.
How do I know when the bread is done?
Insert a toothpick in the center - it should come out with just a few moist crumbs. Internal temperature should reach 200F.