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 recipe and see if you can tell the difference between this version and an original store-bought slice of Starbucks banana bread.
Starbucks does a great job at making classic banana bread. It is full of banana flavor with just a hint of nuts and a bit of cinnamon. Their bread is tender, moist and addictive. This recipe is exactly all that!
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 has. I cut back on the nuts in order to replicate the Starbucks banana bread recipe. If you’re not much of a nut fan, you can certainly omit them and the banana bread will still be amazing.
How to get moist, tender banana bread.
The secret to making this banana bread so moist is in the oil. Cakes and quick bread like this one will be more moist with oil than butter.
Starbucks uses soybean and canola oils in their recipe. Soybean and canola oils have a very neutral flavor so they let the banana 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 classic banana bread, try our banana bread recipe that incorporates butter and olive oil in the batter. Butter gives the banana bread a rich flavor while the olive oil helps it stay moist but also adds a little something to the flavor as well.
How long does Starbucks banana bread last?
Starbucks banana bread will last a bit longer than this copycat version. Starbucks uses soy lecithin in their recipe to increase the shelf life of their bread. Our homemade version of banana bread will stay nice and moist for 2 days on the counter or 5 to 6 days if you store it in the fridge. Since Starbucks uses soy lecithin as a preservative, you can probably store their bread for a day or two longer.
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.
How many calories are in Starbucks banana bread?
One slice of Starbucks banana bread is 420 calories. You will notice that a slice of this copycat version only has 254 calories. That is because we sliced our loaf of bread into 16 slices. If you want a really hefty slice of banana bread like the ones they serve at Starbucks then slice the loaf into 10 thick slices and each slice will be equal in calories to the coffee house version.
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
Our Banana blueberry muffins with crumb topping have a tall muffin top just like a bakery style muffin. They are loaded with plump, juicy blueberries and they have a crunchy cinnamon crumb topping. Make a batch and keep some in the freezer for a quick morning snack with your coffee.
Our sweet potato bread is so tender and moist. It is full of warm spices and packed with sweet potatoes. It tastes very similar to pumpkin bread except the sweet potatoes are available all year so you can make this anytime.
This zucchini bread is a classic and it’s one of our favorites. The addition of zucchini helps keep the bread moist but it doesn’t taste like vegetables. It is lightly spiced with cinnamon and nutmeg and tastes just like it came from grandmas house.
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Watch our video above to see how easy it is to make this classic banana bread that tastes just like Starbucks banana bread.
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1-1/4 cups granulated sugar (250 grams)
- 2/3 cup vegetable oil (130 grams)
- 2 large eggs
- 2 cups mashed ripe banana (about 4 bananas)
- 2 teaspoons vanilla extract
- 1/4 cup toasted chopped walnuts
- 1/4 cup toasted chopped pecans
- Preheat the oven to 350° and grease a 9 x 5 inch loaf pan.
- In a large bowl, whisk the dry ingredients together
- In a medium bowl, whisk the wet ingredients together. Use a large spatula to gently fold the dry mixture into the wet ingredients until they are just combined.
- Combine the walnuts and pecans then fold half of the chopped nuts into the batter then pour the batter into the prepared loaf pan and top with the remaining chopped nuts.
- Bake for 55 to 65 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.
- 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.
Amount Per Serving Calories 254 Total Fat 12g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 11g Cholesterol 23mg Sodium 248mg Carbohydrates 34g Fiber 1g Sugar 19g Protein 3g