Whenever you have a craving for Starbucks Banana Nut Bread, make it at home with this easy copycat recipe! Perfect for breakfast, a snack, or even dessert, this banana bread is packed with flavor and is incredibly moist and tender.
Love quick bread recipes? You might also like Zucchini Bread with Cinnamon Glaze, Pumpkin Bread with Cream Cheese Frosting, or Pumpkin Cream Cheese Muffins.
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This tender banana bread is for all you banana bread lovers out there. Personally, I don't think there's anything better than a slice of warm banana bread slathered with butter and served with a hot cup of coffee.
If you have some sweet bananas sitting on your counter, make this delicious sweet bread! It uses simple ingredients you probably already have in your pantry!
Why We Love This Starbucks Banana Nut Bread Recipe
- Easy: This recipe is simple and uses basic pantry ingredients.
- Cost-Effective: Save money by baking at home instead of buying individual slices at Starbucks.
- Packed with Flavor: This copycat Starbucks banana walnut bread is loaded with real banana flavor. It tastes just like the real thing (maybe even better!)
- Moist and Tender: This bread stays moist and tender thanks to the yogurt.
- Freezes Well: Make an extra loaf and freeze it for later.
Starbucks Banana Nut Bread Ingredients
A complete list of ingredients and amounts can be found in the printable recipe card below.
- Overripe Bananas: The riper, the better! Overripe bananas give your bread a deeper flavor and natural sweetness.
- Oil: You can use vegetable oil, canola oil, olive oil, avocado oil, or even melted unsalted butter.
- Yogurt: This is my secret to moist bread. You can use vanilla yogurt (my preference), plain yogurt, or sour cream.
- Nuts: I used walnuts and pecans, but almonds or macadamia nuts can be used instead. If you're allergic to nuts, you can omit them altogether.
Watch Me Make it in this Quick Video
How to Make Copycat Starbucks Banana Nut Bread
For more detailed instructions with measurements, jump to the recipe card below.
This recipe yields one loaf, which you can cut into 10 to 12 slices, depending on how thick you like the slices to be.
Step 1
Mix Wet Ingredients: Preheat the oven to 325°F. Grease a 9x5x3-inch loaf pan with cooking spray and dust it with flour. Combine sugar, oil, and one egg in a large mixing bowl.
Step 2
Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt.
Step 3
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Step 4
Add Bananas: Add mashed bananas, yogurt, and vanilla extract. Mix until smooth.
Step 5
Add Nuts: Fold in ⅓ cup each of chopped walnuts and pecans.
Step 6
Pour Batter: Pour batter into the greased loaf pan and sprinkle remaining nuts on top.
Step 7
Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center 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: Use mini loaf tins to make individual-size banana bread! Use an ice cream scoop to transfer the batter into the greased tins—two scoops are perfect - and bake for 20-25 minutes.
FYI
I tried making this bread with whole wheat flour and almond flour, but it didn't work out. Stick to all-purpose flour.
How to Store Starbucks Banana Bread
Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days.
Refrigerate: For longer storage, wrap in saran wrap or aluminum foil and refrigerate.
Freeze: Wrap tightly in plastic wrap and aluminum foil, then store in a freezer bag. It can be frozen for up to 3 months. Thaw at room temperature when ready to eat.
Jeri's Tips
- Use Overripe Bananas: They should be brown or nearly black for the best flavor and sweetness.
- Do Not Overmix: This can lead to a tough, dense bread.
- Check the Bread Early: If it's browning too quickly, tent it with aluminum foil around the 50-minute mark.
- Cool Completely: Let the bread cool completely before slicing to prevent crumbling.
Recipe FAQs
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, you can add up to 1 cup of semi-sweet or dark chocolate chips.
I have not personally tried making this bread with a gluten-free flour blend. If you do, please let me know how it turns out.
Yes, divide the batter among the wells of a muffin tin and bake for 20-25 minutes.
More Starbucks Recipes
- Starbucks Copycat Chocolate Cream Cold Brew
- Strawberry Acai Refresher
- Starbucks Iced White Chocolate Mocha
- Iced Brown Sugar Oatmilk Shaken Espresso
- Vanilla Sweet Cream Cold Brew
- Starbucks Toasted White Chocolate Mocha
- Iced Pumpkin Spice Latte
- Starbucks Pink Drink
Recipe
Moist Banana Nut Bread (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 Oven: Preheat your oven to 325°F. Grease a 9x5x3-inch loaf pan with cooking spray and dust with flour.
- Mix Wet Ingredients: In a large mixing bowl, combine granulated sugar, vegetable oil, and the egg. Mix until well blended.
- Prepare Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the bread light and fluffy.
- Add Bananas: Fold in mashed overripe bananas, yogurt, and vanilla extract.
- Add Nuts: Gently fold in ⅓ cup of chopped walnuts and ⅓ cup of chopped pecans into the batter.
- Transfer Batter: Pour the batter into the greased loaf pan. Sprinkle the remaining nuts on top.
- Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Slice: Let the bread cool completely in the pan on a wire rack before removing it. Once cooled, slice and serve.
Recipe Notes:
- Use Extra-Ripe Bananas: For the best flavor, use heavily speckled or completely brown bananas.
- Measure Flour Correctly: Spoon flour into your measuring cup and level it off with a knife to avoid dense bread. Do not scoop directly from the bag as it compacts the flour.
- Nut Variations: Feel free to experiment with different nuts like almonds or macadamia nuts. For a nut-free version, substitute with chocolate chips or raisins.
- Check for Doneness: Start checking your bread at the 50-minute mark. Insert a toothpick into the center; the bread is done if it comes out clean. If it browns too quickly, tent it with aluminum foil.
- Cooling Time: Allow the bread to cool completely on a wire rack. This helps it firm up and makes slicing easier.
- Freezing Slices: For quick, single servings, slice the cooled bread and wrap individual pieces in plastic wrap before freezing. Thaw slices as needed for a convenient treat.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
**This post was originally published in July 2023. It has been recently updated with more information and helpful tips, but the recipe remains the same.
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