Ever had a craving for that delicious, moist Starbucks Banana Nut Bread and wished you could whip it up at home? Well, now you can! This simple copycat recipe nails the classic taste and texture of Starbucks' delicious banana loaf!
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For all you banana bread lovers out there, this is the perfect recipe for you!
Starbucks' Banana Nut Bread is an irresistible baked goodie that can be enjoyed any time of day - breakfast, snack, dessert; you name it!
With its moist, flavorful banana bread studded with crunchy nuts, this bread is an absolute favorite of mine!
After testing and tweaking this recipe for about a month, I can finally say that I've achieved the perfect copycat version!
This quick bread is perfectly moist, packed with real banana flavor, and topped with a generous helping of crunchy nuts. It's absolutely delicious and healthier because you control the ingredients!
After this, be sure to try my Starbucks copycat recipe for Pumpkin Cream Cheese Muffins!
Also, be sure to try my super yummy Pumpkin Bread With Cream Cheese Frosting, Banana Chocolate Chip Muffins, and Healthy Banana Chia Pudding!
Jump to:
🍞 What Is Starbucks Banana Nut Bread?
The Banana Walnut and Pecan Loaf from Starbucks is a classic, moist banana bread topped with a handful of chopped pecans and walnuts.
This tasty treat starts with ripe bananas that are transformed into a delicious banana loaf. The addition of chopped nuts gives a crunchy texture, making every bite absolutely satisfying.
With its perfect balance of banana flavor and nutty crunch, this bread has become a very popular item. Starbucks describes it as "Bananas, walnuts, and pecans mixed into a moist, nutty, classic banana bread."
❤️ Why You Will Love This Recipe
- Simple: The best part about this recipe is that it is incredibly simple and easy to make, using basic pantry ingredients.
- Budget-Friendly: Baking at home is far more cost-effective than buying individual slices from your local Starbucks. With this recipe, you can make an entire loaf!
- Rich and Flavorful: This copycat Starbucks banana walnut bread is packed with real banana flavor and a delightful nutty crunch. You will think you are eating a slice of Starbucks banana bread - it really does taste like the real thing!
- Moist: This homemade banana bread is super moist, like seriously moist. It is my favorite banana bread recipe - and your family will love it!
- Great for Lunches: This banana loaf makes a great addition to school or work lunches.
- Use up Bananas: This is a great way to use up those bananas on your counter before they go bad!
🍌 Ingredient Notes + Substitutions
To create this Starbucks Banana Nut Bread recipe, you will need a few simple ingredients, most of which you likely already have in your pantry:
- Ripe Bananas: The riper, the better! Overripe bananas = sweet bananas, giving your bread a deeper flavor and natural sweetness.
- Sugar: This recipe uses white sugar. You could also use cane sugar. You can even use your favorite sugar substitute.
- Flour: All-purpose flour works best in this recipe as it is light and fluffy, which ensures the bread rises nicely. I tried making this bread healthier by using whole wheat flour and almond flour, and let's just say it didn't work out. Epic fail. 🙁
- Oil: Keeps the bread moist. You can use vegetable oil, canola oil, olive oil, avocado oil, or even melted unsalted butter.
- Baking Soda: This will help the bread rise.
- Yogurt: Like my Strawberry Rhubarb Muffins and Pumpkin Cream Cheese Muffins, yogurt is my secret to moist bread. You can use vanilla yogurt (my preference) or plain yogurt. You can also use sour cream if you like.
- Walnuts + Pecans: For that iconic nutty crunch. You can also use almonds or macadamia nuts if you prefer. And if you're allergic to nuts, you can omit the nuts altogether.
See the printable recipe card for exact measurements and a full list of ingredients.
🍞 How To Make Copycat Starbucks Banana Nut Bread Recipe
This recipe yields one loaf, which you can cut into 10 to 12 slices, depending on how thick you like the slices to be.
First, preheat your oven to 325 degrees F (165 degrees C) and grease a 9x5x3-inch inch loaf pan with cooking spray and dust it with flour. This will ensure the bread comes out of the pan easily.
In a large mixing bowl, mix together 1 cup of granulated sugar, ½ cup vegetable oil, and 1 egg.
In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ¼ teaspoon of salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
At this point, add 3 mashed bananas, 3 tablespoons of yogurt, and ½ teaspoon of vanilla extract and mix.
Next, add ⅓ cup each of chopped walnuts and pecans and combine.
Pour batter into the greased loaf pan. Sprinkle the remaining chopped walnuts and chopped pecans over the top.
Place your loaf in the oven and bake for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean and the top is golden brown. Let the bread cool completely in the pan on a wire rack before removing and slicing.
Top Tip: You can also use mini loaf tins to make individual-size banana bread! I use an ice-cream scoop to transfer the batter into the greased tins - two scoops is perfect - and bake for 20-25 minutes.
And that's it! Serve a warm slice of banana bread with a cup of hot coffee!
Enjoy!
🌡️ Storage
Once the bread has completely cooled, you can store it in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it in saran wrap or aluminum foil and refrigerate it.
To warm banana bread, place a slice in the microwave for about 20 seconds. You can also wrap some slices (or entire loaf) in aluminum foil and warm it in a 350-degree F oven for about 5 minutes.
If you want to freeze it, let it completely cool, then wrap it tightly in plastic wrap and then put it in a freezer bag. It can be frozen for up to 3 months. Thaw it at room temperature when you're ready to eat.
🍞 Expert Tips
- Always use overripe bananas. They should be brown or nearly black for the best flavor and sweetness.
- Do not overmix the batter. This can lead to a tough, dense bread.
- Check the bread around the 50-minute mark. If it's browning too quickly, tent it with aluminum foil.
- Let the delicious sweet bread cool completely before slicing to prevent it from crumbling.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- You can also use mini loaf tins to make individual-size banana bread! I use an ice-cream scoop to transfer the batter into the greased tins - two scoops is perfect - and bake for 20-25 minutes.
📋 Recipe FAQs
Overripe bananas are preferred because they're sweeter and easier to mash. If you only have fresh bananas, you can ripen them quickly by baking whole, unpeeled bananas in a 300°F oven for about 15-20 minutes, or until the skins are black and the bananas are soft.
Yes, adding chocolate chips can add a sweet twist to this recipe. You can add about 1 cup of semi-sweet or dark chocolate chips to the batter before baking.
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to look for a blend that can be substituted in a 1:1 ratio for regular flour.
Yes, this batter can be used to make muffins. Just distribute the batter among the wells of a muffin tin and adjust the baking time as necessary, typically around 20-25 minutes. Always do the toothpick test to ensure they are done.
There could be a couple of reasons for this. Your oven might not be calibrated correctly and may not be reaching the right temperature. Or you might be using a loaf pan that's too small, causing the middle to take longer to cook - try baking it for longer next time, covering the top with foil if it's browning too quickly.
🧾 More Starbucks Copycat Recipes
- Starbucks Copycat Chocolate Cream Cold Brew
- Strawberry Acai Refresher (Starbucks Copycat)
- Starbucks Iced White Chocolate Mocha Copycat Recipe
- Iced Brown Sugar Oatmilk Shaken Espresso (Starbucks)
- Vanilla Sweet Cream Cold Brew (Starbucks Copycat)
- Starbucks Peppermint Mocha
- Starbucks Copycat Caramel Brulée Latte
- Starbucks Toasted White Chocolate Mocha
- Iced Pumpkin Spice Latte (Starbucks Copycat)
- Strawberry Acai With Coconut Milk (Pink Drink)
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If you like this post on this super moist Starbucks Banana Nut Bread recipe, please take a moment to rate the recipe 🌟🌟🌟🌟🌟 and leave a comment below with your thoughts!
📋 Recipe
Super Moist Banana Nut Bread Recipe (Starbucks Copycat)
Equipment
- 9x5x3-inch loaf pan
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- 1 cup granulated sugar
- ½ cup vegetable oil
- 3 tablespoons vanilla yogurt or plain yogurt
- ½ teaspoon vanilla extract
- 3 medium very ripe bananas mashed
- ½ cup walnuts, chopped divided
- ½ cup pecans, chopped divided
Instructions
- Preheat your oven to 325 degrees F (165 degrees C).
- Grease a 9x5x3-inch loaf pan and lightly coat it with flour to prepare for baking.
- Add egg, granulated sugar, and vegetable oil to a large mixing bowl. Mix until well combined.1 egg, 1 cup granulated sugar, ½ cup vegetable oil
- Whisk together all-purpose flour, baking soda, and salt in a separate bowl.2 cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt
- Gradually incorporate the dry ingredients into the banana mixture, ensuring you mix just until the two are combined to prevent overmixing.
- Add the mashed bananas, yogurt, and vanilla extract to the batter.3 tablespoons vanilla yogurt, ½ teaspoon vanilla extract, 3 medium very ripe bananas
- Fold in about a ⅓ cup each of chopped walnuts and chopped pecans.½ cup walnuts, chopped, ½ cup pecans, chopped
- Transfer the prepared batter to the greased and floured loaf pan.
- Sprinkle the remaining chopped walnuts and pecans over the top of the batter.
- Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool completely in the pan on a wire rack.
- Remove from the loaf pan, slice, and serve!
- Enjoy!
Notes
- Always use overripe bananas. They should be brown or nearly black for the best flavor and sweetness.
- Do not overmix the batter. This can lead to a tough, dense bread.
- Check the bread around the 50-minute mark. If it's browning too quickly, tent it with aluminum foil.
- Let the delicious sweet bread cool completely before slicing to prevent it from crumbling.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- You can also use mini loaf tins to make individual-size banana bread! I use an ice-cream scoop to transfer the batter into the greased tins - two scoops is perfect - and bake for 20-25 minutes.
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