This Starbucks Copycat Banana Bread recipe is a delicious sweet bread loaded with walnuts and delicious bananas. It’s pure comfort and tastes amazing warm with a bit of butter!
When I worked at Starbucks in college, there was one pastry that always had my love, their Banana Bread! I still get a slice at least once a month because I can’t resist!
Back when I was working there, they actually used to have recipe cards for their pastry items and I was thankful to snag their banana bread recipe!
I’m an absolute sucker for banana bread, my Grammie’s will always have my whole heart, but since her passing, no one has been able to find her recipe, so this one will have to do.
How To Make Banana Bread:
This banana nut bread recipe is very simple to make and the end results are a tender and moist loaf of bread that you likely won’t want to share with anyone else.
- Begin by preheating the oven to 325 degrees F and grease a 9×5-inch loaf pan and dust with flour.
- Next, you’ll whisk together the flour, baking soda, and salt and set aside.
- In a separate bowl, whisk together the egg, sugar, and vegetable oil until combined. Add the flour mixture and mix just until combined, then mix in the buttermilk, vanilla, and mashed bananas until combined.
- Then, fold in 1/2 cup chopped walnuts and pour the batter into the prepared loaf pan.
- Top the batter with the remaining 1/3 cup of chopped walnuts and bake for 45 to 60 minutes, until a toothpick inserted into the center of the loaf comes out clean.
- Finally, let the loaf of bread cool for 10 minutes on a wire rack and remove from pan. Slice and serve warm or room temperature with or without butter.
In my opinion, banana bread is the reason bananas even exist and once you try it, I’m sure you’ll agree! Seriously, there’s nothing more delicious than a warm slice of banana bread slathered in soft rich butter.
Each slice of this delicious bread is loaded with amazing banana flavor and chunks of walnuts! Unlike a lot of other recipes, this bread is made with a touch of buttermilk which adds a lovely little tang to the flavor.
Recipe Notes:
- Always use very ripe bananas for the best flavor, the skin should be almost black and the peel should pretty much fall off.
- Don’t use frozen bananas for this recipe, when you freeze bananas they take on extra moisture which they retain even after being thawed and can mess with the outcome of the recipe.
- The walnuts are optional, so if you have an allergy, simply leave them out and it won’t impact the final product, but feel free to replace them with chocolate chips… YUM!
- I prefer to use a mixing bowl and whip this recipe up by hand, but you can use a stand mixer or hand mixer if you prefer.
More Delicious Banana Recipes:
Tools You’ll Need for this Recipe:
Starbucks Banana Bread Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 large egg
- 1 cup + 2 tablespoons granulated sugar
- ½ cup vegetable oil
- 2 tablespoons buttermilk
- ½ teaspoon vanilla extract
- 3 ripe medium-large bananas mashed
- ½ cup + ⅓ cup chopped walnuts divided
Instructions
- Preheat the oven to 325°F for a glass pan or 350°F for a nonstick pan. Grease a 9×5-inch loaf pan and dust with flour.
- Whisk together the flour, baking soda, and salt and set aside.
- In a separate bowl, whisk together the egg, sugar, and vegetable oil until combined. Add in the flour mixture and mix just until combined, then mix in the buttermilk, vanilla, and mashed bananas until combined.
- Fold in ½ cup chopped walnuts and pour the batter into the prepared loaf pan.
- Top the batter with the remaining ⅓ cup of chopped walnuts and bake for 45 to 60 minutes, until a toothpick inserted into the center of the loaf comes out clean.
- Cool for 10 minutes on a wire rack and remove from pan. Slice and serve warm or room temperature with or without butter. Tastes best after sitting overnight.
Notes
- Always use very ripe bananas for the best flavor, the skin should be almost black and the peel should pretty much fall off.
- Don’t use frozen bananas for this recipe, when you freeze bananas they take on extra moisture which they retain even after being thawed and can mess with the outcome of the recipe.
- The walnuts are optional, so if you have an allergy, simply leave them out and it won’t impact the final product, but feel free to replace them with chocolate chips… YUM!
- I prefer to use a mixing bowl and whip this recipe up by hand, but you can use a stand mixer or hand mixer if you prefer.
Nutrition
Photos by Patty Kraikittikun-Phuong
Sara says
Since I usually don’t have buttermilk on hand, what do you think might happen if I use a little sour cream and half and half? IMMA TRY IT!!
Rebecca Hubbell says
I would use a buttermilk substitute with milk and lemon juice.
Jacqueline says
I didn’t have buttermilk either! Thankfully, it’s an easy conversion to measure out!
This recipe calls for 1/8 CUP BUTTERMILK (which is, 2 TBSP), therefore you only need 1/8 TBSP WHITE VINEGAR!
USE 2 Tbsp Milk + 1/8 TBSP White Vinegar. Leave to ferment, about 5 minutes, before adding it to the smushed banana!
Hope this helps!
jacqueline says
Hello dear, I have a question.
May you please confirm with me if this starbucks recipe can be baked at 325’F regardless of the pan that’s used? What I’m asking is, Did Starbucks usually bake their bread using a glass pan like the way you show in the photos. . . is that why it’s to be baked at 325’F? I was taught when baking banana bread, stoneware and glass pans are to be baked at 325’F (as you did!) & aluminum pans are to be baked at 350’F (haha, I only have the latter!). Using my discernments, I’m baking your bread recipe at 350’F as I only have aluminum pan and I’m very exited for the outcome. I look forward to your responce.
Thank You for this recipe!
Jacqueline says
Sorry, I meant, May you please confirm with me if this Starbucks recipe should be baked at 325’F regardless of the pan that’s used? OR According to the pan we have at home, should we change the temperature accordingly? OR Don’t change the temperature and use the glass pan? haha
Thank You!
Rebecca Hubbell says
Hi Jaqueline, I have always baked it at 325 regardless of the pan. How did it turn out at 350?
jacqueline says
Hey Rebecca, I baked your bread at 350’F in an aluminum pan for 60 minutes. Almost 15 minutes in, the banana bread had risen high and beautiful, giving the appearance that it was done but I did follow your bread’s instructions & baked for 60 minutes (albeit, at 350’F).
After it came out of the oven, it was very apparent that it was finished and the house smelt like bananas! I couldn’t wait and immediately cut and ate a slice with my ol’ momma, but we couldn’t taste the personality of this Starbucks BB recipe as the flavours and aromas of the bread hadn’t fully integrated yet (waiting is the hardest part!). However, we immediately recognized the unique heavy, fluffy, filling texture that this banana bread brings to the tongue and cheek! The mouthfeel felt so professional, like Starbucks banana bread (duh!). So, after cooling it for 10 hours, the banana flavour stood out very much (thank you white sugar)! Satisfying heaviness in the mouth and yet fluffy like bread. I’m very pleased that this bread texture forces you to chew a bit and enjoy the banana flavour before swallowing and I love how many black specks there were on the slices! I’m used to darker, wetter, banana breads. This was the total opposite in colour and mouthfeel! Fantastic! Thank You!
Rebecca Hubbell says
Ummm… you are making me super hungry with you description – haha! I’m so glad it worked for you and good to know on the pan, I’ll update the recipe notes! And thank you for coming back and letting me know how you liked it with such a sweet comment!
Lora White says
The flavor of this bread was good, but for some reason the bread just wouldn’t cook in the middle. I thought it a little strange that a quick bread only calls for 1 egg, and 2 TB of milk (whatever you decide to use). Also this makes one loaf (not even 1 and 1/2 . Most quick breads bake at 350 and call for 2 eggs and a larger amount of milk or other milk agent. I was disappointed. Really looking forward, but maybe this is an old recipe. Currently Starbucks banana bread has both pecans and walnuts.
Maybe I will try again or try someone else’s version of the bread. 🙁
Rebecca Hubbell says
Hi Lora, I’m sorry the recipe didn’t turn out for you. Not all quick bread recipes are the same and therefore have different amounts of ingredients. I’m not sure why you thought the recipe would yield 1 1/2 loaves as it only yields 1. The ingredients are correct and while it’s possible that Starbucks has updated its own recipe in recent years, this is the direct recipe from Starbucks from 2008 when I worked there. I hope you find another recipe more to your liking.
ARLINDA RACHELLE HAYES says
EXCELLENT ,JUST ENOUGH OF EVERYTHING , I ?LOVE IT .
Rachel says
Pretty good. FWIW, I used 1 frozen banana and 2 fresh (browned), it came out fine.
Claire says
Loving the walnuts in this recipe. I always think banana bread needs a crunch.
Also great tip for not using frozen bananas!!! I am always freezing them and have never thought about how they may change a recipe!
Samantha Dawn says
I agree, bananas basically exist for lots of baking with bananas and banana bread in particular. I can’t wait to give this version a try! I love the Star$$$ version too.
Rebecca Hubbell says
So glad you love banana bread as much as I do! This version is definitely a winner!
Mildred Ho says
Preheated oven to 350 and baked for 45 minutes; had to put it back and bake another 50
minutes because it was not cooked in middle. It is ok now, Just needed more time to bake. Tastes great!!