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If someone asks me if I can replicate a recipe,  I get excited about the challenge and take it seriously. This recipe is an amazing replica of Starbucks banana bread. I challenge you to make this banana bread and see if you can tell the difference between this recipe and an original store-bought slice of Starbucks banana bread. 

A loaf of banana bread that tastes like Starbucks recipe.
This banana nut bread tastes just like Starbucks banana bread recipe.
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Better Than Starbucks Banana Nut Bread Recipe

Starbucks does a great job at making classic banana bread. It is full of ripe bananas with just a hint of nuts and a bit of cinnamon. Their bread is tender, moist and addictive.

This copycat Starbucks banana bread recipe is exactly all that but better because it is homemade (and less expensive).

Starbucks doesn’t put anything in their banana bread that could mask the flavor of the banana. It has just a hint of cinnamon that compliments the banana but doesn’t overpower. Their recipe has nuts. Both walnuts and pecans but not too many and in my personal opinion, not enough. But I happen love nuts.

As a matter of fact, on one of my first trials with this recipe, I put in twice as many nuts as this final version of the recipe.

I cut back on the nuts in order to replicate the Starbucks banana nut bread recipe. If you’re not much of a nut fan, you can certainly omit them, and the outcome will still be amazing.

loaf of banana bread in a pan with nuts on top
Fresh and hot from the oven!

Here is Why This Recipe Works

Home Baked Freshness: Nothing beats the aroma of freshly baked banana bread wafting through your kitchen. Store-bought can’t compete with that warm, home-baked goodness.

Customization: Want extra nuts, a swirl of chocolate, or maybe a hint of spice? This recipe is your canvas. You get to customize to your taste. Plus, you can slice the loaf thinner for fewer calories per serving.

Cost-Effective: Save some cash by baking a whole loaf at home. It’s more economical than buying individual slices, especially if everyone in your house wants a slice.

Quality Control: You know exactly what’s going into your bread. No mystery ingredients or preservatives. It’s all-natural, wholesome, and made with love.

Ingredients used for Starbucks banana bread.

Why This Recipe Stays So Moist

The secret to this copycat Starbucks banana bread isn’t milk or buttermilk—it’s oil. Quick breads and cakes made with oil stay moister and softer than those made with butter.

Starbucks uses soybean and canola oils, both of which have a neutral flavor that lets the bananas shine. Vegetable oil is another good option if that’s what you have on hand.

If you’d like a richer flavor profile, try our Sour Cream Banana Bread (made with both butter and oil) or our sourdough banana bread for a tangy twist on the classic.

Starbucks also adds soy lecithin to extend the shelf life of their loaves, which we skip in this homemade version. To keep yours fresh longer, slice the cooled bread, place the slices in a freezer-safe bag, and store them in the freezer. That way you can reheat one slice at a time in the microwave whenever the craving hits.

Several slices of copycat starbucks banana bread on a cutting board.

Your Banana Bread Questions, Answered

Can I freeze ripe bananas?

Yes! Freezing ripe bananas is an easy way to keep them ready for recipes like banana walnut bread.
Peel the bananas and store them in an airtight container or freezer bag. When you’re ready to bake, thaw them at room temperature. They’ll release some liquid as they thaw. Drain off most (or all) of that liquid before using to keep the right consistency in your batter.

Why did my banana bread sink in the middle?

Usually, this happens if the bread is underbaked or if too much banana was used. Make sure to measure 1½ cups of mashed banana and bake until a toothpick comes out clean.

Can I make this recipe into muffins?

Yes! Divide the batter into a lined muffin tin and bake at 350°F for about 20–25 minutes, or until a toothpick comes out clean.

Several slices of starbucks banana nut bread.
This bread is super moist!

More Starbucks Recipes

If you love all the goodies at Starbucks, we have a few more recipes you might like.

Pin this now to find it later!

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Several slices of starbucks banana nut bread.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
4.57 from 76 votes

Copycat Starbucks Banana Bread

By Dahn Boquist
This banana nut bread tastes just like Starbucks banana bread. It is moist and tender and has just the right amount of walnuts, pecans, bananas, and sugar to replicate the Starbucks banana bread recipe.

If you make this recipe, please leave a star rating and comment.

Servings: 12 servings (Makes 1 loaf)
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Ingredients 

Dry Ingredients

  • 2 cups all-purpose flour, (240 grams)
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt

Wet Ingredients

  • 3 to 4 bananas, (378 grams) 1½ cups mashed
  • 1 ¼ cups granulated sugar, (250 grams)
  • ⅔ cup vegetable oil, (130 grams)
  • 2 large eggs, (100 grams)
  • 2 teaspoons vanilla extract

Nuts

  • ¼ cup walnuts, toasted chopped , (30 grams)
  • ¼ cup pecans, toasted chopped, (30 grams)

Instructions 

  • Preheat the oven to 350° and grease a 9­ x 5 ­inch loaf pan (see notes).
  • In a large bowl, whisk the dry ingredients together (flour, cinnamon, baking powder, baking soda, and salt).
    Stirring eggs into banana bread batter.
  • Mash the bananas very well in a medium bowl, then measure out 1½ cups. Any extra can be saved for another use. Too much banana will make the bread heavy and dense.
    Mashing bananas for starbucks banana nut bread.
  • Add the sugar, oil, eggs, and vanilla extract to the 1½ cups of mashed bananas. Whisk until well combined.
    Stirring eggs into banana bread batter.
  • Use a large spatula to fold the dry mixture into the wet ingredients until they are just combined.
    Making banana nut bread recipe starbucks copycat.
  • Combine the walnuts and pecans then fold two thirds of the chopped nuts into the batter. Pour the batter into the prepared loaf pan and top with the remaining chopped nuts. 
    Adding banana bread batter to a loaf pan.
  • Bake for 55 to 70 minutes, or until a toothpick inserted in the center comes out clean. Let the banana bread cool in the pan for 20 minutes, then remove it from the pan and cool completely on a wire rack.

Video

Notes

Pan size: This recipe fits a standard 9 x 5-inch loaf pan. If using a pan with sloped sides (made to nest for storage), you may have excess batter. Leave at least ½ inch clearance from the rim to prevent overflow. Remove any extra batter and bake it as muffins.
Nuts: Toast the walnuts and pecans before adding them to the batter for better flavor and texture. To toast, spread the nuts on a rimmed baking sheet and place in a preheated 350°F oven. Bake for 5–8 minutes, until fragrant. Let them cool before chopping and adding to the batter.
Bananas: Since bananas vary in size, measure or weigh the mashed bananas to ensure you have the right amount.
Alternate pan option: You can also make two smaller loaves in 8 x 4-inch pans. The batter will fill them about halfway; bake for 40–45 minutes.
Storage: Wrap the cooled loaf well. It keeps 3 days at room temp, up to a week in the fridge, or 3 months in the freezer (slice before freezing for easy thawing).

Nutrition

Serving: 1 serving, Calories: 254kcal, Carbohydrates: 34g, Protein: 3g, Fat: 12g, Saturated Fat: 1g, Polyunsaturated Fat: 11g, Cholesterol: 23mg, Sodium: 248mg, Fiber: 1g, Sugar: 19g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Dahn Boquist

Dahn Boquist is a retired nurse turned recipe developer, home cook, and baker with years of hands-on experience creating and testing from-scratch recipes. She specializes in whole-food cooking with creative twists on classic dishes. When she’s not in the kitchen, she enjoys sharing meals with family, exploring the Pacific Northwest, and spending time with her grandchildren.

Read More About Me

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4.57 from 76 votes (75 ratings without comment)

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20 Comments

  1. Robin says:

    5 stars
    This was delicious and a huge hit when I made it! To be honest, I’ve never had Starbucks banana bread but this is by far the best banana bread recipe I’ve tried! Highly recommend.

    Reply
    1. Dahn Boquist says:

      Thank you so much. I’m so glad you enjoyed it.

      Reply
  2. Emily says:

    I followed this recipe but used gluten free flour. It turned out AMAZING!

    Reply
    1. Dahn Boquist says:

      Thanks for the comment. I am so glad to hear it turned out well with gluten free flour.

      Reply
  3. Nisha Cornel says:

    Tried this today! Turned out great! Used sunflower oil since that’s what I had on hand! Thanks !

    Reply
    1. Dahn Boquist says:

      Thanks for the comment. Glad to hear it tastes great with sunflower oil.

      Reply
  4. Heather Jones says:

    I have found a recipe that actually states which sugar to use. Thank you

    Reply
    1. Dahn Boquist says:

      You’re welcome, enjoy!

      Reply
  5. Thepenny.project says:

    My bread came out perfect. I did a little tweak bynusing half brown half white for the sugar. I added 2 tbsp greek yogurt and instead if vegetable oil i used coconut oul.. i used a glass loaf pan so i lowered the temperature to 325 instead and cooked for 65 minutes. Delicious recipe!

    Reply
    1. Dahn Boquist says:

      Thanks for the comment and tips about recipe tweaks.I have used coconut oil in the past as well and it gives a light coconut flavor, very nice.

      Reply
  6. Cavet Smith says:

    Incredible! Definitely a hit ! Followed the recipe to a T

    Reply
    1. Dahn Boquist says:

      Thanks for the comment, I’m glad you enjoyed it.

      Reply
  7. Abby says:

    Can I substitute a cup of apple sauce for a cup of the bananas?

    Reply
    1. Dahn Boquist says:

      I haven’t tried that with this recipe. It would change the texture a bit but I can’t say how much.

      Reply
  8. Linda winn says:

    I made this bread in four smaller loaves it so tender and moist. Half the batter I put mini chocolate chips
    It made two different kinds. It so good , Thank you ,

    Reply
    1. Dahn Boquist says:

      I’m so glad you liked it, the chocolate chips sound wonderful!

      Reply
  9. Kathy Singley says:

    My first attempt. Amazing. I love banana nut bread.

    Reply
    1. Dahn Boquist says:

      Thanks for the comment Kathy! So glad to hear it was a success!

      Reply
  10. Lisa Marquez says:

    This recipe is AMAZING!!

    Reply
    1. Dahn Boquist says:

      Thank you Lisa!

      Reply