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Starbucks Banana Bread Recipe

Starbucks Banana Bread (Copycat)

A moist, tender, Starbucks-style banana bread loaded with ripe bananas, warm cinnamon, and crunchy walnuts, all topped with a bakery-style walnut and sugar crust.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 2 hours 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 300 kcal

Ingredients
  

  • 1 1/2 cups all-purpose flour about 195 g; unbleached preferred
  • 1 teaspoon baking soda fresh for best rise
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/3 cup neutral oil such as canola, vegetable, or light olive oil
  • 3/4 cup granulated sugar 150 g; you may swap up to 1/4 cup with light brown sugar
  • 1 large egg at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup buttermilk 120 ml; or homemade sour milk substitute
  • 3 medium very ripe bananas mashed; about 1 1/4–1 1/2 cups
  • 1/2-3/4 cup walnuts 60–90 g; chopped, plus extra for topping
  • 2-3 tablespoons turbinado sugar raw sugar; optional, for crunchy topping
  • 1/2 cup milk for buttermilk substitute; mix with acid if needed (see notes)
  • 1 1/2 teaspoons lemon juice or white vinegar for homemade buttermilk, optional

Instructions
 

  • Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan with nonstick spray or oil, then line it with a strip of parchment paper that overhangs the long sides to create a sling for easy removal.
  • In a medium bowl, mash the very ripe bananas with a fork until mostly smooth with small lumps remaining. Measure to ensure you have about 1 1/4–1 1/2 cups mashed banana; set aside.
    3 medium very ripe bananas
  • In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, fine sea salt, and ground cinnamon until well combined and evenly distributed.
    1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt, 1 teaspoon ground cinnamon
  • If you do not have buttermilk, stir together 1/2 cup milk with 1 1/2 teaspoons lemon juice or white vinegar in a small bowl. Let sit for 5 minutes to thicken and lightly curdle, then use in place of the buttermilk.
    1/2 cup milk, 1 1/2 teaspoons lemon juice or white vinegar
  • In another bowl, whisk the neutral oil, granulated sugar, egg, and vanilla extract until slightly thickened and creamy, about 30 seconds. Whisk in the buttermilk (or homemade substitute) until fully combined.
    1/3 cup neutral oil, 3/4 cup granulated sugar, 1 large egg, 2 teaspoons pure vanilla extract, 1/2 cup buttermilk
  • Fold the mashed bananas into the wet mixture until evenly combined. The batter will be thick and speckled with banana.
    3 medium very ripe bananas
  • Pour the wet banana mixture into the bowl with the dry ingredients. Using a spatula, gently fold together just until no dry flour remains. Do not overmix; a few small lumps are fine.
  • Gently fold in 1/2–3/4 cup chopped walnuts, reserving a small handful for topping the loaf.
    1/2-3/4 cup walnuts
  • Scrape the batter into the prepared loaf pan and smooth the top with a spatula. Scatter the reserved walnuts over the surface and, if desired, sprinkle 2–3 tablespoons turbinado sugar evenly on top for a crunchy, bakery-style crust.
    1/2-3/4 cup walnuts, 2-3 tablespoons turbinado sugar
  • Bake at 325°F (163°C) for 55–70 minutes, or until the top is deep golden-brown and domed and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. If the top browns too quickly, tent the loaf loosely with foil during the last 10–15 minutes.
  • Let the banana bread cool in the pan for 15 minutes. Use the parchment sling to lift it out onto a wire rack and cool completely, at least 1 hour, before slicing for the best texture and clean slices.
  • Store the fully cooled loaf tightly wrapped or in an airtight container at room temperature for 2–3 days, in the refrigerator for up to 5 days, or freeze sliced for up to 3 months. Reheat slices briefly in the microwave to restore softness.

Notes

Use very ripe, brown and spotty bananas for the best flavor and sweetness—underripe bananas will make the loaf bland. Measure flour by spooning into the cup and leveling; packed flour is the most common cause of dry banana bread. Avoid overmixing once you add the dry ingredients to keep the crumb soft and tender. Baking at 325°F allows the loaf to cook through without drying out the edges. For variations, you can replace some or all of the walnuts with 1/2–3/4 cup chocolate chips, use pecans instead of walnuts, or create a cinnamon swirl by layering brown sugar and cinnamon between two layers of batter. To make muffins, divide the batter into lined muffin cups (about 3/4 full) and bake at 325°F for 20–25 minutes, or until a toothpick comes out mostly clean.

Nutrition

Calories: 300kcal
Keyword Banana Bread, Buttermilk Banana Bread, Copycat Recipe, Starbucks Banana Bread, Walnut Banana Bread
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