Preheat your oven to 170°C fan and line a loaf tin with baking paper.

Brown the butter by melting it in a saucepan over medium heat. Continue cooking until it turns golden brown and smells deliciously nutty. Set aside to cool slightly.

Mash the bananas in a large bowl. I used a food processor because I prefer a completely smooth banana bread with no lumps.

Add the sugar, eggs, vanilla extract, browned butter and oil. Mix until everything is well combined.

Fold in the flour, baking powder and salt. Stir only until the flour is incorporated. Overmixing can make the banana bread dense and heavy.

Fold through half of the crushed Oreo cookies and the white chocolate chips.

Pour the batter into your prepared loaf tin and smooth the top.

Bake for 45 to 55 minutes, or until golden brown and a skewer inserted into the centre comes out clean.

Leave the banana bread to cool in the tin for 15 minutes before transferring it to a wire rack. Allow it to cool for at least 30 minutes before decorating.

Melt the white chocolate and stir through some crushed Oreo cookies. Pour the mixture over the cooled banana bread.

Scatter over the remaining Oreo cookies for extra crunch and decoration.

Slice, serve and enjoy.