Copycat Starbucks Banana Bread
Get your budget back on track without giving up your beloved Starbucks Banana Bread by baking up a batch of the BEST Starbucks Copycat Banana Bread Recipe right at home! As a former Starbucks Employee in my college days, I can assure you that THIS is the BEST copycat recipe out there!
This Starbucks Banana Bread is about to be your new favorite!
While working at Starbucks, the one pastry I couldn’t resist was their Banana Bread (and their Vanilla Bean Scones). That thick slice of goodness is loaded with delicious banana flavor and crunchy walnuts… but also comes with a costly price tag.
Back when I was working at Starbucks, they used to have recipe cards for their pastry items, so I obviously had to snag their banana bread recipe! Now, I save money while enjoying my favorite Starbucks treat all week for a fraction of the cost.
You’ll appreciate how quick and easy this recipe is! Prepare the ingredients in 10 minutes or less, and then slide it into the oven to bake while it fills your home with the most mouthwatering aroma!
I highly recommend enjoying your slice warm with butter and your favorite cup of coffee! Eat it for breakfast, a snack, or as a mid-day pick-me-up!
Copycat Starbucks Banana Bread Ingredients
- All-purpose flour
- Baking soda
- Kosher salt
- Large egg
- Granulated sugar
- Vegetable oil
- Buttermilk
- Vanilla extract
- Medium-large bananas
- Chopped walnuts
How to make Starbucks Copycat 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.
Starbucks Banana Bread Recipe Tips
- 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.
How to Store Starbucks Banana Bread
Store completely cooled Starbucks Banana Bread in slices in an airtight container or wrap the loaf with plastic wrap or aluminum foil. To prevent the cold temperature of the fridge from drying the bread out, store leftovers at room temperature to enjoy for 3 to 4 days.
Freezing this Starbucks Banana Nut Bread Recipe
Make this Banana Bread to freeze and enjoy later as a ready-made treat without the kitchen mess! To do so, bake and then cool the bread completely. Then, tightly wrap the cooled loaf in plastic wrap and again in aluminum foil.
Transfer the double-wrapped loaf into an airtight container if you have one large enough. Then, store the bread in the freezer to enjoy it within two months.
More Delicious Banana Recipes:
- Banana Cake
- Blueberry Banana Muffins
- Banoffee Pie
- Bananas Foster
- Banana Cream Pie Smoothie
- Banana Bread Cookies
Tools You’ll Need for this Recipe:
Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges!
Copycat Starbucks Banana Nut Bread
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
Did You Make This Recipe?
Don’t forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!
Photos by Patty Kraikittikun-Phuong
Wonderful and recommend trying
I doubled the recipe. By doubling it, it said to add four cups of flour. However it did come out dry, so next time I just use a less flour. Still had a good day so.
I love this recipe! Doubled the recipe to share a loaf with a friend! Thank you for providing this special BANANA BREAD RECIPE!
I, too, got one of these recipe cards! Just made a loaf yesterday! I tweak my recipe from time to time to try and make it “healthier”, and it tastes Just as good if not better. All I do is swap out half the AP flour for whole wheat… and 3/4 cup of the granulated for light brown sugar. I sometimes swap the walnuts for dark chocolate chips for those who don’t like nuts…I prefer the nuts! I know it isn’t much, but the results are DELICIOUS. I’m So glad I got this recipe, as Starbucks has changed theirs AGAIN and are now making walnut pecan loaf. I DO like both nuts, but when they make changes like that, you often wonder what other ingredients have been changed.
I agree, it definitely has changed since they shared this recipe almost 20 years ago.
This banana bread is delicious! I don’t keep regular buttermilk in the house because I don’t use it a lot. I use powdered buttermilk instead. I used 1 tablespoon whisked in with the other dry ingredients along with 2 tablespoons of 2% milk instead. The result was a delicious loaf, moist and full of nuts. I will use this recipe as my go to for banana nut bread.
Great Recipe! I made this in a high altitude area and made 3 changes: used 4 bananas, decreased vegetable oil to 1/3 Cup, substituted buttermilk for sour cream (this fat helps keep cake moist and less liquid evaporates at high altitude). My oven bakes differently so I bake for 65 minutes, just keep close watch on browning and do toothpick check for doneness. Good Luck! My loaf turns out moist, golden brown and yummy!
How do you adapt this recipe when Baking at an altitude of 7000 feet?
Does this recipe Yield a dark rich banana bread like Starbucks, or is it just a close copy cat?
Hi Belinda, I don’t have any experience with high altitude baking, sorry. This recipe is from Starbucks and the recipe cards they used to hand out with their pastries years ago. Bake the bread and let it sit for a day to get that rich dark and moist crumb.
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!!
I would use a buttermilk substitute with milk and lemon juice.
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!
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!
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!
Hi Jaqueline, I have always baked it at 325 regardless of the pan. How did it turn out at 350?
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!
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!
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. 🙁
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.
EXCELLENT ,JUST ENOUGH OF EVERYTHING , I ?LOVE IT .
Pretty good. FWIW, I used 1 frozen banana and 2 fresh (browned), it came out fine.
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!
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.
So glad you love banana bread as much as I do! This version is definitely a winner!
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!!