Heat the oven to 350 degrees. Spray a small to medium sized loaf pan with nonstick spray.
In a medium bowl, mix the flour, baking soda, cream of tartar, and salt. Set aside.
In a glass measuring cup add the peeled bananas and smash with a fork. I prefer to smash mine, not puree them for better texture.
In the bowl of a standing mixer, add the butter, oreo biscoff spread and sugar Mix on medium speed until completely combined and smooth, add the eggs and mix on medium speed to combine.
Bring both the flour mixture and smashed banana to the mixer. Add a little flour and mix, and then add a little banana and mix again. Continue going back and forth until both ingredients have been used.
Add the chocolate chips and stir them in with a wooden spoon.
Pour the mixture into a loaf pan, and top with crushed oreos. Place in the oven for 50-60 minutes tenting with foil the last 10-12 minutes to help keep a lighter color. Remove from the oven when the bread sounds hollow. Ours always takes 58-60 minutes, but this will depend on your oven.
Allow to cool for better slices as bread has a harder time staying together when hot. (Although we could care less if it breaks, so we always eat it hot.)
You may omit the crumble topping if you prefer this to be more like a basic banana bread.I do not use black bananas as the very freckly, turning brown ones seem to come out with better results.This banana bread can be wrapped in foil and frozen for up to 3 months.
Oreo Biscoff Banana Bread
Amount Per Serving (1 g)
Calories 545Calories from Fat 225
% Daily Value*
Saturated Fat 16g100%
Vitamin A 308IU6%
Vitamin C 2mg2%
* Percent Daily Values are based on a 2000 calorie diet.