If you’re a fan of Starbucks’ moist and flavorful banana bread, you’re in for a treat! This copycat recipe recreates that signature banana bread rich, dense, and filled with the comforting sweetness of ripe bananas and crunchy walnuts. Perfect for breakfast, dessert, or a midday snack alongside your coffee.
Starbucks Banana Bread Recipe
8
servings15
minutes1
hour308
kcal1
hour15
minutesKeep the screen of your device on
Ingredients
- Dry Ingredients:
220 g 1 3/4 cup all-purpose flour
1 teaspoon 1 teaspoon baking soda
1/2 teaspoon 1/2 teaspoon salt
1/2 teaspoon 1/2 teaspoon ground cinnamon
- Wet Ingredients:
2 2 eggs
150 g 3/4 cup granulated sugar
120 ml 1/2 cup vegetable oil
60 ml 1/4 cup milk
1 teaspoon 1 teaspoon vanilla extract
- Banana Mixture:
3 3 ripe bananas
- Add-ins:
60 g 1/2 cup chopped walnuts
1 tablespoon 1 tablespoon brown sugar
Equipment
9×5-inch loaf pan- Mixing bowls
- Whisk
- Spatula
- Wire cooling rack
Directions
- Preheat your oven to 325°F (165°C). Grease your 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk the eggs and sugar together until well combined. Slowly add the vegetable oil and whisk until smooth. Stir in the milk and vanilla extract.
- Add the mashed bananas to the wet ingredients, mixing gently until well combined.
- Gradually add the dry ingredients into the wet mixture. Using a spatula, fold the ingredients together until just combined. Be careful not to overmix, as this can make the bread tough.
- Gently fold in the chopped walnuts if using. This adds a delightful crunch and enhances the banana flavor.
- Pour the batter into the prepared loaf pan. If desired, sprinkle the brown sugar on top for a caramelized finish.
- Bake the banana bread in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the pan from the oven and let the bread cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Notes
- The riper the bananas, the sweeter and more flavorful your banana bread will be. Look for bananas with brown spots!
Can I substitute oil with butter in this recipe?
Yes, you can replace vegetable oil with melted butter for a richer taste. Use the same amount of melted butter.
Can I freeze banana bread?
Absolutely! Banana bread freezes very well. Wrap it tightly in plastic wrap, then place it in a freezer bag. It will keep for up to 3 months. To thaw, leave it at room temperature or gently reheat it in the oven.
Can I use less ripe bananas?
It’s best to use very ripe bananas for maximum sweetness and flavor. If your bananas aren’t ripe enough, you can bake them in the oven at 150°C (300°F) for 10-15 minutes to soften and intensify their flavor.
What’s the best way to tell if my banana bread is done?
Insert a toothpick or knife into the center of the bread. If it comes out clean or with just a few crumbs, it’s done. If it comes out with wet batter, continue baking in 5-minute intervals, checking regularly.
Can I substitute the walnuts with something else?
Yes, if you have a nut allergy or prefer not to use them, you can substitute walnuts with chocolate chips, raisins, or simply omit them entirely.
How can I prevent my banana bread from being dry?
Be sure not to overbake your banana bread. Follow the baking instructions and start checking for doneness after 55 minutes. Using very ripe bananas and vegetable oil also helps keep the bread moist.
Can I add other spices or flavors?
Of course! You can add ½ teaspoon of nutmeg or even a pinch of ground cloves for more depth. A bit of orange or lemon zest can also enhance the flavors.
How long does banana bread stay fresh?
Banana bread will keep at room temperature, wrapped in plastic wrap or stored in an airtight container, for 2 to 3 days. You can also refrigerate it for up to a week.
