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 version 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.

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

You don’t need milk or buttermilk in this banana bread copycat recipe. The secret to making this banana bread so moist is in the oil. Cakes and quick bread like this one will be moister with oil than butter.

Starbucks uses soybean and canola oil in their recipe. Soybean and canola oils have a very neutral flavor so they let the bananas shine. Another good choice is to use vegetable oil which also has a neutral flavor but it will keep the bread super moist.

If you’re looking for a banana bread that has more complex flavors than this Starbucks banana bread, try our recipe for Julia Childs Banana Bread that incorporates butter and oil in the recipe. Butter gives the sweet bread a rich flavor while the oil helps it stay moist but also adds a little something to the flavor as well.

Or try our sourdough banana bread recipe for a tangy twist on the classic.

Mashing bananas for starbucks banana nut bread.

Recipe Variations

Peanut Coconut Crunch: Stir in ½ cup chopped peanuts and ½ cup of coconut flakes. Top with additional nuts.

Whole Wheat Twist: Swap 1 cup of all-purpose flour for 1 cup of whole wheat flour to add a hearty, nutty flavor and a boost of fiber.

Adding nuts to starbucks copycat banana bread.

Adding banana bread batter to a loaf pan.

How to Store Leftovers Properly

Wrap tightly in plastic wrap after it is completely cooled. Store at room temperature for up to 3 days or in the refrigerator for 4 to 5 days.
Optionally, you can freeze the leftovers for 3 months. Keep it in a freezer-safe bag or container. Label it with the date.

Starbucks banana bread (the one that you purchase at the coffee shop) will last a bit longer than this copycat version. Starbucks uses soy lecithin in their recipe to increase the shelf life of their bread.

We obviously aren’t using any soy lecithin in this recipe but if you want it to last longer then you can freeze it. We recommend slicing the bread first then storing it in a freezer safe, sealable baggy. That way you can grab a slice and give it a quick thaw in the microwave.

More Easy Quick Bread Recipes

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

Can I Freeze Ripe Bananas?

Yes! Freezing ripe bananas is a great way to ensure you always have them on hand for recipes like this banana walnut bread.

Simply peel the bananas, place them in an airtight container or a freezer-safe bag, and store them in the freezer.

When you’re ready to use them, let them thaw at room temperature. They will get a bit watery once thawed, so it’s best to drain most or all of the liquid before using them in your recipe. This will help maintain the right consistency.

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.

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Copycat Starbucks Banana Bread

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.

4.56 from 75 votes

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Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: servings (Makes 1 loaf)

Calories: 254kcal

Author: Dahn Boquist

Ingredients

Dry Ingredients

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

Wet Ingredients

1-⅔ cups mashed ripe banana (378 grams) (about 3 to 4 bananas)
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 toasted chopped walnuts (30 grams)
¼ cup toasted chopped pecans (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).
In a medium bowl mash the bananas very well. Add the sugar, oil, eggs, and vanilla extract. 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.

Notes

This recipe fits a standard 9 x 5-inch bread loaf pan. However, if using a pan with sloped sides (designed to nest inside another for storage), you will have excess batter. There should be at least a 1/2-inch clearance from the batter to the rim to prevent overflow. Remove any excess batter if needed, and use it for muffins.
Toast the walnuts and pecans before adding them to the batter. Toasted nuts will have more flavor and texture.
To toast the nuts spread them out on a rimmed baking sheet and place them in a pre-heated oven at 350°F. Bake for 5 to 8 minutes or until they are fragrant. Let them cool before chopping them and adding them to the batter.
Bananas vary in size so it is best if you measure or weigh the mashed bananas to get the right amount.
You can also make two smaller loaves in 8 x 4 inch loaf pans and bake for 40 to 45 minutes. The batter will only fill half way up these smaller loaf pans.