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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.
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.
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.
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.
Your Banana Bread Questions, Answered
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.
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.
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.
More Starbucks Recipes
If you love all the goodies at Starbucks, we have a few more recipes you might like.
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Copycat Starbucks Banana Bread
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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).
- 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.
- Add the sugar, oil, eggs, and vanilla extract to the 1½ cups of mashed bananas. Whisk until well combined.
- Use a large spatula to fold the dry mixture into the wet ingredients until they are just combined.
- 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.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
PERFECT!!
Crispy outside and soft and tender inside.
Will double next time for sure!
I’m so glad you liked it. Thanks for the comment.