Cinnamon Oreo banana bread with peanut butter topping

Antoine Long
very easy
4 1
20 mins
20 mins


Servings: 16
  • 7-10 Tbsp Fat and flour
  • 2 super ripe bananas (à approx. 160 g)
  • 2-3 TEASPOONS Cinnamon
  • 125 g demerara sugar
  • 1 package Vanilla sugar
  • 150 ml Sunflower oil
  • 7-10 Tbsp Salt
  • 300 g Flour
  • 1 package Baking Powder
  • 150 ml Soy drink
  • 100 g Chocolate biscuits with vanilla cream (e.g. Oreo)
  • 75 g unsalted peanuts
  • 7-10 Tbsp Springform pan
  • 3 TABLESPOONS Soy drink
  • 50 g Icing sugar
  • 150 g Peanut cream (glass)
  • 1⁄2 Tsp Cinnamon
  • 1 (approx. 160 g) Banana
  • 50 g Chocolate biscuits with vanilla cream (e.g. Oreo)


  1. 1

    Grease the springform pan and dust with flour. Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Peel bananas, cut them into small pieces and crush them finely with a fork in a large bowl.

  2. 2

    Mix cinnamon, sugar, vanilla sugar, oil and 1 pinch of salt with the whisks of the mixer. Mix flour and baking powder, alternately stir into the banana-oil-mix with soy drink. Roughly chop the cookies, fold them together with the nuts into the dough.

  3. 3

    Fill the dough into the springform pan and smooth it down with a dough scraper or wooden spoon. Bake in a hot oven for about 30 minutes, remove from the oven and let it cool down on a cake rack.

  4. 4

    For the topping, mix the soy drink, icing sugar, peanut butter and cinnamon in a saucepan over low heat until smooth (see tip below). Leave to cool slightly. Remove the cake from the edge of the springform pan with a damp knife and place on a plate.

  5. 5

    Spread the glaze on the surface of the cake with a dough scraper, except for 2 tablespoons for decoration. Peel and slice the banana and spread it on the cake with the biscuits. Decorate with the rest of the icing.